A tasty mix of cultures
Woggies Italian restaurant
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MY wife and I opened Woggies Italian restaurant almost a year ago.
My main role is to oversee the overall running of the business.
I would call our style of food Australian/Italian.
It isn’t traditional Italian because I don’t think people would fully appreciate Italian flavours.
We are gradually modifying the flavour to become more traditional.
The best thing about owning my own business is the freedom it offers and being able to share my dishes with everyone.
My parents own Woggies so I have worked here from the first day it opened.
I am the quality control manager as well as a chef.
I manage the kitchen, prepare dishes, check orders and liaise with food suppliers.
Developing new menus and weekly specials are my favourite jobs.
We hope to continue to develop Woggies and possibly expand to other locations in the future.
I have worked at Woggies since it opened.
My roles vary depending on how busy it is.
I am a pizza chef and dessert maker as well as a front of house staff member.
I make pizza dough, prep the pizza toppings, bake desserts and serve customers.
I love working at Woggies because it is family owned and has
Tristan Geitz
I am a first year apprentice chef at Woggies.
I started working here in July last year.
It is a great work place because we all get along and I enjoy learning the different recipes.
On a regular day, I prep food and prepare meals.
The best thing about the job is that I have learnt to cook because I didn’t know how before I started working at Woggies.
I cook for my family now as well.
a real family friendly vibe.