THE next CHAPTER
Between them they run some of Australia’s most iconic restaurants. Chris Lucas, Rinaldo Di Stasio and Maurice Terzini sat down with delicious. to talk about their already solid relationships strengthening through a tumultuous year, their outlook for the f
IN A YEAR that has seen the hospitality industry face its toughest challenge yet, three of the most prominent restaurateurs in the country chat to delicious. about lessons learned in lockdown and supporting each other throughout trying times. Friends for 30 years, Chin Chin’s Chris Lucas, along with Icebergs’ Maurice Terzini, and Rinaldo Di Stasio from Cafe Di Stasio and Citta Di Stasio discuss stronger-thanever relationships, share their favourite recipes and what the future holds for Australia’s restaurants.
CHALLENGES ASIDE, HAVE YOU DRAWN ANY INSPIRATION, LIFE LESSONS, OR FOUND NEW HOPE IN THE PAST YEAR?
RINALDO: I realised how important two things are. Firstly, freedom. I don’t want to get political about it, but just to live in this beautiful country with freedom. And then connection – we need to connect with one another. Nobody needs another coffee for the rest of our lives. But the coffee – and food – is the bridge, it brings us together. It’s an excuse. The Italians have got a fantastic way of living. In the city they may live in small apartments, but they connect in the piazza and they’ll say, okay, let’s meet for coffee. It’s not because they need a coffee, but it brings them together. It’s not just about food, it’s life. It’s connecting with people.
MAURICE: It allowed me to make some decisions about where I want to be in my career and in my personal life. It’s like resetting the clock, and almost like reopening the Icebergs but with 20 years more experience. That was a really big plus. Personally it gave me time to map out where I want to go, and not the end of my career, but the second half of it. I made some pretty big changes. I sold out of The Dolphin Hotel and a few other assets and it made me realise that I’m more in control of my own destiny. I had a great run with different partners along the way but I think leading towards this later stage of my career I want more independence. From a personal point of view that was massive for me. It was already at the back of my mind but Covid just made that decision come out.
CHRIS: I think there’s an opportunity for new talent once the dust settles. A lot of sites that were previously unavailable are now going to be available to people who want to open up a new cafe or new restaurant. Edgy, groundbreaking creativity had sort of been marginalised and we were being swamped with a plethora of cheap, middle market, throw-it-together type concepts. That’s just the way the market went. But now the market is going to be that much tougher in every respect, and you’re going to have to have more integrity about what you stand for as a restaurant operator. And I think that’s a good thing.