Florian Johnen

‍We’ve known you a while, Florian! How long exactly have you worked for the Prendiville Group?

‍I joined Prendiville Group back in 2015 as an Executive Chef — and have had an incredible nine-year journey with the company ever since working across the Group’s two properties to deliver delicious food and beverage offerings to our guests.

‍Can you tell us a bit about why you joined the Prendiville Group?

‍I’m actually originally from Germany, but I decided to move to Australia more than a decade ago to chase the sun and embrace a tropical way of life. With that in mind, my first stop was Darwin where I spent a few years, before heading to Kununurra and shortly after I found my way to Broome.

When I moved to Broome I instantly settled and bought a house in the town. This is when I began looking for a new permanent role, and then the Mangrove Hotel position came up so I jumped at the chance.

‍Tell us about your journey with the Prendiville Group?

‍I began my journey at Prendiville Group as the Executive Chef at The Mangrove Hotel, where I spent two wonderful years heading up the kitchen for the hotel.

During this time, we began to ideate how we could elevate the venue with a new restaurant concept that stood separately to the hotel’s existing food and beverage offering. It was then we came up with Johnny Sausage — our signature Italian restaurant within The Mangrove Hotel — which I launched in 2017 and subsequently led.

Three years later, I had the opportunity to expand my role as Executive Chef across the Mangrove and Continental Hotel (We call it the Conti for short!), where I had the privilege of managing both properties simultaneously and support the refresh of the Conti’s food and beverage offering.

Since then, I’ve moved over to manage the Continental Hotel’s food and beverage offering in its entirety, looking after Papa Fuego and now Lazy’s — our new chicken shop inside The Continental Hotel.

‍What do you love most about your role?

‍I love thinking of fresh and new ideas, and working with the Prendiville Group has given me the opportunity to do just that. In the last 9 years, i'v worked with my team to open three outlets in Broome: Johnny Sausage, Papa Fuego and now Lazy’s.

Having the potential to deliver new restaurants and offerings makes work more interesting and helps me stay engaged with exciting new challenges.

‍Share with us the three pieces of advice you’d give to your younger self?

‍My first is that values and commitment are important, respect others and in return you will be respected. The second is that you shouldn't be afraid to seek out what you want from your career and explore options with your employer — when I realised I didn’t want to be full-time in the kitchen anymore, the Group worked with me to create a new hybrid role that worked for me and the business. Third is to be patient, things will happen, but not always immediately!

‍What advice would you give to others looking to pursue a career in hospitality?

‍Hospitality is an industry where you are welcomed with open arms and you should embrace it. Those who are passionate and show dedication can move very quickly to get where they want. It’s hard work, but it’s rewarding.

‍And finally, tell us your go to dish and drink

‍Papa Fuego’s Macarela Española — charred Spanish mackerel, kohlrabi purée, Warrigal greens, bacalao cream, crisp leek. Paired with their rhubarb margarita.

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