Infuse Infuse 4 June 2018 | Page 15

This chain of events – meeting a stranger, finding common ground and forging
a relationship – is a tribute to the professionalism of Chris, who is head of the
Lucas Group of acclaimed restaurants and the Sydney Morning Herald-dubbed
“Melbourne Foodie King”.
And so, without further ado, let’s hear from Chris, who so kindly answered our six
questions on leadership.
1. Chris, you grew up in a family centred
in the hospitality industry. What did you
learn along the way that inspired you to
go into the restaurant business?
My inspiration came from my father, who
was a chef, and my four uncles, who were
all chefs, as well.
In my family, cooking and running
restaurants was at the centre of
everything. Because of this, it literally
became part of my DNA, from a
young age.
2. What’s your style of leadership?
Leadership is simply about two key
elements:
• Setting an example, i.e. leading from
the front. Being clear and precise with
your expectations, and establishing a
culture based on your core beliefs.
• Being completely transparent when
dealing with issues. Leaders cannot – and
should not –hide, or attempt to pervert
a situation.
interview continues overleaf...
© Dietitian Connection
15
Infuse | June 2018