LEWISHAM AWARDS 2018
Five minutes with Sonya Chan! Outstanding Maître d’ Winner 2018 Q. How and when did you get into your career as a maitre d’? After selling up a retail business and taking some time out travelling abroad about 12 years ago, I started working at the iconic VBG in Parnell. From there, I worked at Pontoon and then stayed eight years at Sonya Chan, of White + Wong’s Molten in Mt Eden. In 2016, I was offered an opportunity to be part of the exciting opening of a brand new site on the Auckland Viaduct, becoming the venue manager at White + Wong’s Restaurant and Sardine Bar. Q. Did you come from a hospitality background at home? At various times my parents were involved in restaurants and catering. Coming from a large Chinese family of seven siblings, and being the eldest daughter, food always played an important part. This combination of regular family dinners at home on Sunday and dining out with the family on special occasions inspired an interest in hospitality. Q. What inspired you to become a maitre d’? Technically, my role is not maitre d’, however as venue manager, I feel there are many skills I utilise that would traditionally fit within that role. What I enjoy most is the relationship-building with regulars, managing the sequence of service, ensuring the feedback of the guests is communicated to the team and encouraging the team to achieve certain targets. Q. Where did you train? I gained experience through working from the ground-up in all areas of the front of house and learnt aspects from the different styles of management. Q. What is the most challenging part of the role? Hospitality is such an organic and ever-evolving industry in which you are constantly learning from the network of people around you. For me, people are at the heart of the hospitality industry and it can be challenging at the best of times. Every day is unique, and each dining experience is made up of individual interactions between the customer and the team. Not only are you challenging yourself to exceed the expectations to ensure a positive dining experience, but also to work efficiently under pressure while maintaining excellent friendly customer service. Q. What special attributes do you require to be a good maître d’? In any hospitality role, communication is key and having the listening skills to the hear what the customer is really saying. In a given situation, often it is in the tone of their voice and their body language which will help give a better understanding of their expectations or needs. Not only does this apply to your guests, but also recognising your team’s strengths or weaknesses throughout the shift, and the ability to give support.
A good attention to detail and having environmental awareness will allow you to oversee the big picture and know exactly what is happening in your venue. It is always important to maintain focus and be able to drive the service with a positive attitude without compromising your integrity. Having a good memory - recognising your regulars, and doing your best to accommodate where you can.
Q. What have been the highlights of your career and what aspects of the job do you enjoy the most? Hospitality has given me the opportunity to learn and develop personally and professionally. A career highlight would be the opening of White & Wong’s and completing the first service. More recently, receiving a Lewisham Award and to be acknowledged among your peers is something quite special and humbling. One of most enjoyable aspects of my job is meeting people and building a unique social network from all walks of life. One of best parts is being in an industry which combines my love of photography, food and people together. The Lewisham Awards, named after Richard Lewisham, who was a pioneer in the Auckland hospitality scene, were established in 2002 to encourage excellence in the city’s hospitality community. Finalists and winners come from a mix of both new and established businesses.
2018 LEWISHAM AWARDS WINNERS:
Crombie Lockwood Outstanding Waiter – Loz Colwill, Apero Antipodes Water Outstanding Maitre d’ – Sonya Chan, White + Wong’s Federal Merchants & Co Outstanding Bartender – Prateek Arora, Cassia Restaurant Association of NZ Sales Representative – Craig MacKenzie, Sunshine Brewery Hospitality Association of NZ Outstanding Supplier – Hancock’s Wine, Spirit & Beer Merchants EuroVintage Outstanding Wine List – Apero Negociants Outstanding Wine Service Professional – Ismo Koski, Apero Southern Hospitality Outstanding Local – Mo’s Hellers Outstanding Caterer – Urban Gourmet Clyth Macleod Outstanding Street Food – The Lucky Taco Hancock’s Wine, Spirit & Beer Merchants Outstanding Bar – Caretaker Meadow Fresh Outstanding Barista – Sai Okesene, Super Bidfood Outstanding Cafe - Kokako Cafe Independent Liquor Outstanding New Venue –Parasol & Swing OneMusic Outstanding Establishment – Amano Moana New Zealand Emerging Talent – Jami Kerrigan Winterhalter NZ Outstanding Chef – Che Barrington, GoGo Daddy, Chop Chop/Woodpecker Hill/Bluebreeze Inn Pernod Ricard Outstanding Restaurateur –Sid Sahrawat, Cassis/Sidart Moet Hennessy Outstanding Hospitality Personality – Nicola Richards, Monsoon Poon
Hospitality BUSINESS | July 2018 | 7