I’m proud to be part of a team with such diverse backgrounds and unique experiences. My own journey to Pallas Group—and Pallas House—is a testament to our rich tapestry of talent.
In 2006, my husband Chef Mizu and I decided to move our family to Australia, bringing with us years of experience from our background in 5-star hotels. In 2013, we were given the opportunity to run and manage Hachi-Bei, a Japanese restaurant in Rose Bay.
Those years were truly special. We loved serving our dishes to both locals and visitors, and we built a close-knit community there. Chef Mizu, already a Good Food Guide hat awardee, also received recognition from Gault&Millau Australia for his work at Hachi-Bei.
One of our regulars, and now a dear friend, was our Executive Chairman, Patrick Keenan. Unfortunately, we had to close Hachi-Bei in 2021 due to COVID-19. But this turn of events led us to a new chapter at Pallas House.
Patrick reached out with an opportunity to join the newly completed Pallas House. During my first meeting, Charles Mellick suggested bringing Mizu on board too. We ended up transforming our rooftop into a teppanyaki kitchen and a fantastic venue for functions. Mizu now loves showcasing his cooking skills and preparing family feasts for our Pallas Group team every Wednesday, bringing us all together over a shared love of good food.
One of the things I love most about my role is the chance to bring happiness to others and be a part of our growing team. Even though keeping up with everyone’s names and faces can be a bit challenging as we expand, I truly enjoy helping to foster a friendly and unified culture across all our offices. A highlight for me was seeing familiar faces from the restaurant days during office visits—it really feels like home. And our annual Pallas Group Christmas party, it’s a fantastic chance to celebrate with everyone.
As well as multitasking and organisation, I strive to bring positivity, kindness and empathy to my role each day, which helps strengthen our team. I particularly love the reception area, the main boardroom, and the kitchen, as these spaces are crucial for fostering a warm and welcoming atmosphere where everyone who walks through the doors feels like they are part of the Pallas family.
What I find most amazing about Pallas Group is our rapid growth and how smoothly we work together. Our ability to tackle challenges and maintain a strong team spirit is a real testament to our collective effort. My journey, along with Chef Mizu, shows the passion and dedication that drive our success at Pallas Group, and it’s the incredible people we work with who make this journey truly special.
