In the final instalment of The Inspired Series with Luke Mangan, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Ross Lusted pulls back the curtain on the realities of the modern food industry. From reinventing his career path to leading hotel kitchens, Ross shares insights on leadership, innovation, resilience, staffing, and what it takes to survive (and thrive) in a changing restaurant landscape.

 

Takeaways

Ross Lusted transitioned from dentistry to the culinary arts.

Melbourne's market-centric dining scene is vibrant and diverse.

Hotels offer a unique journey in hospitality compared to standalone restaurants.

Innovative cooking methods are key to restaurant success.

Partnerships in the restaurant industry can enhance opportunities.

Staffing challenges are prevalent across the hospitality sector.

Supply chain issues impact the availability of quality ingredients.

The restaurant market is competitive, requiring resilience and adaptability.

Understanding market demands is crucial for pricing strategies.

Opening a restaurant during tough times can lead to future success.

Sound bites

 

"I was going to be a dentist."

"I love the idea of restaurants."

"We won a few awards."

Chapters

 

00:00 Introduction to the Culinary Journey

01:08 Exploring Melbourne's Culinary Scene

02:18 From Dentistry to Culinary Arts

03:42 The Allure of Hotel Dining

04:46 Building Successful Restaurants

06:11 Innovative Cooking Methods at Woodcut

08:23 Navigating Partnerships in the Restaurant Industry

09:39 Challenges in Staffing and Work Ethic

11:00 The Impact of Supply Chain Issues

13:07 Resilience in the Restaurant Business

 

culinary journey, Melbourne dining, hotel dining, restaurant industry, innovative cooking, staffing challenges, supply chain issues, hospitality, chef interviews, Australian cuisine

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