Food & Beverage Lead announced at The Star Brisbane
The Star Brisbane, at the heart of the $3.6 billion Queen’s Wharf Brisbane precinct, has announced Dustin Osuch as the resort’s first General Manager Food & Beverage and Events.
There are more than 50 new restaurants and bars that will make up the 12-hectare precinct, with The Star Brisbane already revealing its first food and beverage offerings, including Fat Noodle by celebrity chef Luke Nguyen, Cherry, Sports Bar and Food Quarter.
Mr Osuch has over 30 years of experience in international hospitality, from flipping burgers at the age of 15 to executive roles at a 2 Michelin star French restaurant in Chicago and the exclusive Mansions at MGM Grand in Las Vegas.
More recently Mr Osuch was Senior Manager, F&B Capital Projects at The Star Gold Coast.
“This is a rare opportunity and a real privilege to be part of a wonderful team preparing to open this iconic property,” Mr Osuch said.
“There are not many integrated resorts in Australia, in fact not many of this calibre in the world, so it’s a unique time to be working in hospitality in Brisbane.”
“There will be an exciting array of restaurants and bars that will offer something for everyone; Italian, Japanese, à la carte, premium dining, coffee pop-ups, live music venues, cocktail bars, all-day dining and of course Sky Deck, which will be in-demand with a signature restaurant, hero bar and casual dining outlets all served up with a view.”
“We will also have a focus on the best of Queensland, supporting local producers and businesses and the amazing food and wine we have in the state.
“I think this city is already well on its way to becoming the foodie capital of Australia.
“So, when people think about travelling to Brisbane the dining scene will be top of mind, injecting traffic into local restaurants, creating true collaborations and providing tonnes of opportunities for the city’s restaurant community.”
Mr Osuch will also oversee The Star Brisbane’s Event Centre anchored by Brisbane’s largest hotel ballroom – with the capacity to cater for up to 2,000 guests – and hospitality recruitment.
“We have approximately 400 food and beverage and events team members that will transition from Treasury Brisbane to The Star Brisbane, which will need to double as we start opening venues next year.
“Our local recruitment programs are ramping up and there are jobs for hundreds of Queenslanders.
“We have one of Australia’s best culinary apprentice programs, where we have had great success at finding and fostering homegrown talent.
“Backpackers, students, and the visa program will help boost our rosters and we are looking to attract some top culinary talent from overseas.
“It’s a huge job but this was always the journey I wanted to be on when I realised, I wasn’t going to stay a chef anymore. I wanted to be in the business of curating extraordinary guest experiences, through food and community.”