Venues That Move People: Etymon Projects’ Culinary Director Sebastien Lutaud

Welcome to the new H&E Hospitality Series -- an exciting initiative that explores the local sector delivering acute?insights gleaned from prominent figures and those at the forefront. Our inaugural guest is Sebastien Lutaud , Culinary Director at?Etymon Projects (The Charles Grand Brasserie, Loulou Bistro, Poetica, Tiva). Seb’s 25-year career straddles both Europe and Australia, having previously spent time behind the burners at London’s The Ledbury, Tetsuya’s and France’s esteemed Abbaye de la Buissière, among others.??

Familial ties to hospitality – his father a pastry chef - significantly influenced his journey, providing invaluable direction that allowed him to choose the right restaurants and mentors during his formative years. We sat down at?North Sydney’s Loulou Bistro to share a tasting plate of advice and wisdom.?

?

How do you explain the role of culinary director??

The role is multifaceted. It involves concept development, venue selection, product creation, team assembly, and ensuring a clear narrative for execution. In addition to this, my daily tasks also include overseeing finances, ensuring certain quality standards are met and providing support to our venues when needed. As far as time spent in the kitchen, I do step in to help when required, however the role is very much directorial and managerial in nature.?

??

How do you craft a venue concept while also meeting market demands??

First, the location needs to align with our strategy, we have to consider foot traffic and the nature of the surrounding area. We then work as a team to develop a concept and narrative - there's about eight of us working on these projects at?Etymon?- we'll sit down together and ask: ‘What's missing here? What story do we want to tell?’ We also look at market research, with our growing number of venues, we've begun to gather valuable data on what works and what doesn't. That information helps us tailor our offerings to clientele, but ultimately it all comes down to connecting with our customers and delivering an experience.?Finally, we document the concept to ensure there’s clear communication with architects, branding teams, and interior designers.?

?

How crucial is the role of design in a both functional and appealing hospitality venue??

It’s really important. Design is pivotal and sets the stage for the entire experience, it plays a part not only in ensuring the operation runs smoothly but it can also be used to transport guests to a different place and time, to deliver a narrative and so on. Design is about aesthetics and functionality; a well-designed venue enhances both the guest experience and the team's ability to deliver products and services of the highest quality. Even with great food, if from an operational point of view the venue doesn't work or flow, the quality of the service will suffer. Designing a fit out is probably the most important thing to get right from day one.?

?

What defines the success of a venue – it’s more than simply being at capacity????

Everybody wants to know that secret recipe or what makes a venue successful. The goal is not necessarily to keep a venue full all day but to cater to different customer needs at various times. For example,?The Charles Grand Brasserie and Bar?is designed to be active throughout the day, accommodating guests from breakfast meetings to late-night drinks. Ultimately a successful venue tells a story that captivates guests and keeps them coming back for more.?

?

Do you remember the first time a meal really blew you away??

I've got a fair few memories like that, but one that really sticks out would be my experience at a French farmhouse style restaurant. I like simple wholesome things and this place had the feeling of being welcomed into a home. Aside from the ambiance and friendly service, in terms of the meal, it was an entrée of delicious frog legs followed by a hearty coq au vin and a chocolate mousse, all of which really left a lasting impression.?

?

Is there a professional moment that stands out??

I've been lucky enough to be in the right places at the right time in my career, and have experienced some really special moments, a recent one being the opening of?Loulou Bistro. Seeing a line of eager customers waiting for our bakery and bistro just days after the launch was incredible. It reinforced for me the importance of creating a concept and venue that resonates with people and delivers a memorable experience. It’s these experiences that feed my passion for working in this industry.?

Any advice for someone wanting to climb the ranks or eyeing off a role such as yours???

If you aspire to become a culinary director, choose your mentors wisely. Work in restaurants and under chefs who align with your culinary interests and have strong reputations. Also, don't be afraid to move around when you're young to gain diverse experiences - the early career choices you make and the chefs you work with will significantly impact your career path. Finally, be open to learning, adapt to different cuisines, and most importantly, enjoy the journey.?