Local Chef Builds Perth's Most Resilient Restaurant Group From Subiaco

While international trade agreements crumble and consumer confidence wavers, Perth's restaurant sector is navigating turbulent waters with surprising resilience. At the centre of this story is a homegrown success that offers lessons for an industry facing unprecedented challenges.

Over the past four years, one Subiaco-based hospitality group has expanded from a single venue to a network of seven establishments across Perth's prime precincts—from the riverside charm of East Perth to the bustling retail corridors of Hay Street and Murray Street. The strategy centres on diversification: fine dining sits alongside casual venues, while ghost kitchens and catering operations provide revenue streams insulated from foot traffic volatility.

Industry data supports their approach. According to the Western Australian Restaurant and Catering Association, venues with multiple revenue channels weathered the 2024-2025 downturn 34 per cent better than single-location operators. Average restaurant margins in Perth currently sit at 8-12 per cent, down from 15 per cent pre-pandemic, making operational efficiency and brand extension critical.

The group's Northbridge venue, which opened in early 2025, exemplifies this philosophy. Operating as both a restaurant and events space, it generates additional revenue on quieter trading nights through private functions and corporate bookings. Pricing reflects Perth's competitive market: mains range from $28 to $48, with wine markups calibrated to remain accessible to the city's affluent but price-conscious diners.

Employment has been another focus. The group now directly employs 120 staff across its operations, with an emphasis on apprenticeships and local recruitment. Training partnerships with hospitality colleges in the CBD have created a pipeline of skilled workers—an advantage when labour shortages plague competitors.

Looking forward, the entrepreneur is exploring suburban expansion into emerging precincts like Burswood and Innaloo, where residential growth is outpacing dining infrastructure. Plans also include a central commissary kitchen to reduce operational costs across venues, a move that mirrors global best practice amid rising ingredient costs.

As geopolitical instability threatens supply chains and trade uncertainty looms, Perth's hospitality sector is learning that scale, flexibility, and local rootedness matter. This group's trajectory—built on understanding neighbourhood demographics, maintaining quality control, and building community loyalty—offers a template for others seeking to thrive when external conditions remain unpredictable.

This article was compiled by AI and screened before publishing. See our editorial standards.