Russell Blaikie

Tell us, Russell, how long have you worked for the Prendiville Group?

I joined Prendiville Group in May 2021 as the Director of Food, responsible for overseeing all restaurant and food operations across the group — from Isola Bar e Cibo on Rottnest Island to Rays at The Hedland Hotel.

Inevitably my role carries a lot of responsibility, but I embrace it wholeheartedly as I truly love what I do. It’s a privilege to work with such a talented and passionate team of Chefs and partners.

‍Tell us about your journey with the Prendiville Group?

My first collaboration with the Prendiville Group was actually over a decade ago in 2012, where I was engaged to consult on a concept for the new Cottesloe Beach Hotel over a three year revitalisation project. This is where we established the idea of cooking over fire and flame which influences so many dishes on the menu to this day.

During this initial period of working with the Group I was also General Manager, and co-owner of Must Wine Bar, which was a hugely busy operation, taking up most of my time. However, after almost two decades of running Must, I decided to call last drinks in November 2020.

The bittersweet moment of leaving my business provided me with the opportunity to reflect on my future goals, both personally and professionally. Not long into my break, I was contacted by the Prendiville Group asking what I was up to next. One thing led to another, and before I knew I was the Group’s new Director of Food — a role I’ve been embracing ever since.

‍What underpinned your decision to join the Prendiville Group?

Joining the Prendiville Group was an easy decision for me because I knew I wouldn’t be working for a corporation;  I was working for a family business underpinned by strong values and a passion to deliver great hospitality.

In addition, having worked with Prendiville Group in 2012-15, I had first-hand knowledge on how the Group’s talented team of chefs are unified by a deep passion for food, and I felt I could positively contribute to the business and its people.

‍What do you love most about your role?

What I love most about my role is the ability to harness and direct creativity in our kitchens effectively. Menu development and cooking are highly creative processes, and building a business plan around them helps channel that creativity strategically.

The other half of this is concept development, focusing on creating unique and immersive food experiences for each venue, rather than cookie-cutter projects. The Prendiville Group views food as a cornerstone of their hospitality venues and aims to craft distinctive experiences tailored to each location — that’s what makes each of them special in their own right.

From the development of Isola Bar e Cibo on Rottnest Island, which offers a paired-back coastal Italian feel, to Rays in Port Hedland, which captures a Palm Springs atmosphere with a diverse menu ranging from American, Italian and Mexican dishes — the thrill of my role lies in developing new concepts to infuse our venues with fresh hospitality and working with our talented team of passionate chefs to bring them to life.

‍What are the three more important lessons you’ve learned during your time at Prendiville Group?

First lesson: Listen — it’s so important. You find out so much more about a person when you listen to them. Our venue teams understand their customer base, so it’s always important to seek feedback from people who work in them.

Second lesson: Work next to someone, not above them. Collaboration is vital in hospitality and the most exciting part of my day is when I get together with our team to talk about food — you never know where a good idea can come from.

My third and final lesson is to look at everything you do from the customer perspective. A new concept always needs to be vetted as a customer — whether it’s a new dish, style of service, particular drink or a type of plate. We are in the business fulfilling expectations through experiences and it’s very powerful when you get it right.

‍What would be your advice to anyone looking for a career in Hospitality?

Don’t be scared of making errors or mistakes. The fear of making mistakes can be paralysing to newcomers, but what many need to know is that the kitchen is a brigade relying on each other, you are part of a team. Be brave and you will be supported by that team.

‍And finally, tell us your go to dish and drink

This is a bit like asking who’s your favourite child… we have a lot of iconic dishes across the Group! My favourite is probably the Gamberoni; Wood-grilled whole Exmouth prawns served with crayfish butter, capers and lemon at Isola Bar e Cibo on Rottnest Island.

One of the reasons I’ve chosen that dish is because the prawns needed to be cooked over wood and charcoal — which required a new canopy to be installed in the kitchen just to deliver the dish! That’s when I knew I was working for a company that values great food.

Drinks wise, it would be remiss of me not to choose a wine — with my preference being a white Burgundy.