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"We first met at a restaurant in Sydney – I went for a job interview where Bronwyn was a part time waitress; although I was not interested in the position but I took the role anyway. Originally this seemed a waste of time as she would not even talk to me. Two kids and twenty years later we are here in Hong Kong," says Chris.
Pictured are interiors of Hue.
"Hue (and Ink) at the Hong Kong Museum of Art is located along one of the most beautiful buildings on the Victoria Harbour. It’s a full circle story for us in terms of concept. This restaurant echoes our original roots – the fusion of art, food and lifestyle. Working with talented Australian front of house and a great Australian chef who has just arrived in this busy city – hopefully we can be a signature modern Australia restaurant in Hong Kong," says Bronwyn.
Pictured are interiors of Hue.
"The Woolly Pig is a Mangalitsa – it is actually a special breed Hungarian pig it has a woolly coat and is bred for its delicious meat. We first had a Woolly Pig on our menu as a food dish, which inspired the painting that we have hanging at the reception at Madam Sixty Ate (our first restaurant in Wan Chai), it was a really cool painting which guests always had their photo taken. We decided to name our group after the painting that had intrigued so many people. Not many people really know about the Mangalista pig – it’s also a way for us to say that we don’t take ourselves so seriously – perhaps we can be a bit of a rare breed as well," says Chris.
Pictured is a dish at Hue.
"Both of our styles tend to be focusing on the big picture – having five independent restaurants running means that you often make decisions not on what is happening now but how it affects the future and the company. We also based a lot of our decision making on how it affects people especially our team. Our problem solving skills have definitely refined over the years. We do think it is important to inspire our staffs and help them improve to reach the next level. Teaching is an important part of the job, so as listening," says Bronwyn.
Pictured is the exterior of Big Sur.
"We have two very different roles with crossover on most aspects. Bronwyn tend to work more on the business concept and I will focus more on running the business. She is definitely the creative one, although sometimes she can tend to run without brakes. I am often just trying to keep up, and occasionally slow her down a little. Our kids would say we talk business way too much which we cannot blame them. Like most married couples she tends to win most disagreements and I save my myself for the big ones," says Chris.
Pictured are interiors of Big Sur.
"District Eight unveiling this March is a new European brassiere in Tsim Sha Tsui. It is exciting as we get to work with some of our favourite design suppliers again such as feathr.com and surrey ceramics," says Bronwyn.
Pictured is the bar at Big Sur.
"Another goal is also to provide more opportunities for our staff, working with the Hong Kong Museum of Art has been amazing, it has really shown us how great a larger partnership can be for all parties. If we can grow stronger with more venues it does mean the more options our staff to explore new locations, concepts and skill up in their own careers," says Bronwyn.
Pictured is the outdoor patio at Ink.
"Hospitality is a tough career – you have to have a special personality – ultimately it is about wanting to care and look after others; taking small pleasure in providing people with an experience," says Bronwyn.
Pictured is the exterior of Ink.
"Ultimately, we would also love to work with more entrepreneurs – maybe even work with boutique hotels, other bigger properties or Museums, in Hong Kong or beyond. Creating restaurants and brands is a combination of vision, hard work , time and money; each one of ours has been a steep learning curve and we would like to share some of those experiences with people whether through hospitality teaching or even project work," says Bronwyn.
Pictured is a dish at Ink.
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