Formidable trio partner to form Margaret River Hospitality Group
Margaret River entrepreneur and business owner Anthony Janssen, hospitality expert Alex Brooks and award-winning chef Tony Howell have joined forces to form the Margaret River Hospitality Group (MRHG).
Venues operating under the MRHG are Morries Anytime and the White Elephant café at Prevelly, with a third venue in the final stages of negotiations.
Janssen said that the strengths and experience that each partner brings to the MRHG would positively contribute the hospitality experience of their customers.
“Alex and I have been partners for a few years already and work really together – Alex looks after front and back of house, and I look after the business side of things,” Janssen said.
“We are both thrilled to have Tony joining us – he’ll obviously be looking after the kitchens.”
Executive Chef Howell is in the process of handing over the kitchen at Aravina Estate and will officially start working with MRHG on July 1, 2015.
“I’m really happy to be joining forces with AJ and Alex to pass on my experience and add value to an already successful hospitality operation,” Howell said.
“Alex, Anthony and myself, we are all passionate about the South West, and so passionate about food, good service and the overall hospitality experience.
“We share the same values and I’m really looking forward to taking this next step in my career, as a partner of several venues, and working with two guys that I respect and really like – we all just get along so well.
“I’m grateful to Steve and Hayley at Aravina Estate and to Drew at Cape Lodge for the opportunities and support they have given me, without which I wouldn’t be taking this next step.”
Future plans for the MRHG will be announced in the coming months.
“Customers of Morries and the White Elephant can expect the same professional service, great coffee, delicious food and relaxed friendly atmosphere we’ve created,” 33-year-old Janssen said.
“With Tony on board, it’s an opportunity to take our kitchens to the next level and an opportunity for our chefs to learn from one of the best in the business.
“Tony’s concept of rolling menus will take advantage of the exceptional local produce that the region offers.
“We are all very excited about the future of the MRHG and motivated to contribute positively to the region by offering locals and visitors alike a wonderful hospitality experience. That’s how great times are had and great memories are made,” Janssen said.
21 April 2015
Dianne Bortoletto, Pronto PR, 0439 997 075, email@example.com