The Delicious World of Art & Hospitality

Exploring the intersection of creativity, food, and unforgettable experiences in Sydney’s vibrant culinary, art, and hospitality scenes.

I was invited to see Toni Clarke’s solo show this week at Saint Cloche Gallery "Songs From the Studio." And what a delicious treat!

Toni Clarke - Songs From The Studio - Saint Cloche Gallery

The opening night invite is nice and all, but I’d rather be at her table, where the guests swing from chandeliers and passion burns so strong we set the place on fire.

She paints moments you wish you were invited to be a part of. Toni sees the world through a lens of imagination and colour – the exact palette I adore. With a hospo background, a love of theatre and dance, and even fashion, I thought she spoke just to me... turns out it’s a sell-out show, and I’m not the only one.

When asked about the influence of having a chef in the family, she laughs, there's more than one. Her brother, a chef at Bondi's famed Sean's Bondi you’ll see her art on the walls, and her husband, James who keeps her well fed, both bring their own artistry to the table.

For Toni, food is a language of care, and she values hospitality that goes beyond service - it's about making people feel seen, welcomed, and understood.

Her family has reimagined conventional table manners, if food is meant to be eaten with hands, so be it. For her, the ultimate meal isn't about perfection but about love and good produce. And when it comes to Aperitivo time? A Campari or a Negroni is definitely on the cards.

Toni Clarke has rightfully found her seat at the table - and I’m already there, eager to be part of her delicious, arty, culinary rich world. On show until 9 March, go visit.

LUNE CROISSANTERIE

We stood in a short queue at Lune, in Chippendale for two almond croissants but what really got me going was the story behind Lune. From former Formula One Engineer & aerodynamicist to croissant creator (that’s a mouthful) Kate Reid’s approach to baking is that the craft demands innovation and attention to detail which is exactly the skills she honed as an engineer.

As they say, 'We are a croissant Formula One team.' It’s that relentless pursuit of excellence that makes Lune so unique. Go try.

THE POWER OF BEAUTIFUL BUSINESS

Neil Perry describes incredible hospitality as generous, and Toni Clarke calls it warm – it's about making people feel seen, welcomed, and understood. What I’ve discovered through both hospitality and real estate is that it’s always about the feels!

Andy Warhol, The Last Supper, 1986.

Beautiful business is about putting people first. Adopting a hospitality mindset creates meaningful experiences that leave people feeling, well, something!

One of our clients text me saying, “…even if you guys ran a shitty bar in a dark alley, I’d have my next party there...” That’s good hospitality and the kind of connection that brings people back – even to dark alleys. It’s a win win for everyone.

Want to learn how you can infuse this hospitality-first mindset into your own brand? Check out my latest TikTok videos where I break down the steps to finding your personal Identity Pillars and show young professionals how to build a beautiful brand that connects with others on a deeper level, just like Perry does. See here Lisa's Tik Tok - Finding Your Identity Pillars

NEIL PERRY’S HOSPITALITY IMPACT

The Perry family (chef Neil Perry) has firmly stamped their culinary footprint on beautiful Double Bay, Sydney.

Margaret, named after Neil's mum, is his heartfelt tribute to her. While his dad influenced the way he cooks, it was his mum, Margaret, who shaped the way he delivers hospitality. He describes her as an incredible, generous woman.

Now, you can spend a whole day in the Perry family’s dining precinct, spanning two blocks and 5 venues including Margaret & their New York style bar Bobbie’s. Book or see more here

The Evolving Hospitality Brand

The key to building a successful brand today is offering more than just food and beverage. Neil Perry’s impact goes far beyond his restaurants – he’s an author, TV presenter, and if you’re flying Qantas, you’re enjoying his food (no, sorry, not in cattle class).

This philosophy is shared by many in the hospitality industry today. Take, for example, Continental Deli on Australia Street in Newtown. They’ve expanded their footprint beyond food, adding three suites of accommodation (coming soon) to their four eateries.

It’s a shift I’ve always championed: finding ways for customers to experience the brand in an immersive way. And maybe that’s why Neil Perry shares his story – because he understands that building a brand is about creating a full experience, one that connects with people on a deeper level and one that they can’t wait to be a part of.

One Last Recommendation

I’m still on my 75 Hard-style challenge, so no shopping for me right now. But if you want a way to save your online finds and get notified when they go on sale, download Carted.