Gavin Carfax-Foster is the new Group Operations Manager of Dedes Waterfront Group & will lead our Australian-based hospitality group through the head-winds of CVD-19 into calmer waters. Foster, who started as Culinary Director at Dedes in 2017 has more than 25 years of premium hospitality experience and has big plans for the dining & events group in 2020 and beyond.
Kerrie & Con Dedes have built Dedes Waterfront Group on the foundations of quality food (with a lean on seafood), premiere waterfront locations, professional & friendly staff and memorable dining & event experiences. And while they continue to work hands-on in the business on-site 7 days a week, their focus in 2020 is on a strong leadership team to provide a platform for the group’s future growth and prosperity.
“For 30 years now, Kerrie & I have built this family business to what it is today based on the same quality principles of food, location, service and the guest experience. With 8 venues now in Sydney and plans well underway for exciting new projects, we’re thrilled to have Gavin at the helm to ensure our business prospers and guests continue to have safe & memorable experiences in their time with us” - Con Dedes
Carfax-Foster’s vision is to build on those foundations with ‘guest-focused dining and events’ at the top of his agenda. Key to this guest focus will be a roll out of his new staff training initiatives in 2020 to ensure the entire group from the ground up are aligned to the absolute importance Con & Kerrie put on creating memorable experiences.
Carfax-Foster’s three key pieces of advice to budding chefs in Sydney who aspire to work for a premier hospitality group is simple:
"Above anything you have to have a strong passion for the industry you work in. Second; you must be prepared to challenge yourself to learn, grow and develop and that’s not easy by any measure. Finally you need to find a good mentor in your work-place that can give you the guidance you’ll need to stand out from the rest.” – Gavin Carfax-Foster
Wise-words from a young chef who worked started out his career the swanky Frasers Restaurant in the King’s Park, Perth. In 1999 he decided to invest in his culinary career by moving to Sydney just before the 2000 Olympics. And it was a smart-move as he spent the naughties and twenty-tens working with the best of Sydney in a fabulous era. Of note; Bathers Pavillion, Selah Circular Quay & at Est. Sydney where he was the right hand man of Peter Doyle before landing a dream job with the Dedes Waterfront Group.
Dedes Waterfront Group
- Deckhouse Woolwich
- Flying Fish @ The Star
- View By Sydney
- Watergrill Abbotsford
- Watergrill Cronulla
- Watergrill Kirribilli
- Little Fish
- Flying Fish & Chips @ The Star
Fast 5 Questions with Gavin Carfax-Foster
- Favourite dish to cook at home? Roast chicken with all the trimmings.
- Your favourite 3 food ingredients? Fresh seafood, fennel and lemon.
- Favourite restaurant of all-time (Dedes Waterfront Group aside)? Est. Sydney was a
- great occasion restaurant & where I got engaged.
- Favourite place to visit in Australia? Vincentia, Jervis Bay on the NSW South Coast.
- Favourite fish to eat? For deep-frying: gurnuard. For all round cooking: snapper fillet.