Celebrating Women in Hospitality: Lee-anne Mohr, Head Chef

Mar 08, 2024

In the spirit of International Women's Day, we turn our attention to the achievements of women in the culinary world, particularly in Australia's vibrant cuisine scene. Among these trailblazers is Lee-anne Mohr, a head chef whose journey and accomplishments epitomize the growing influence and success of women in what has traditionally been a male-dominated field. Her story is not just about culinary excellence; it's about resilience, innovation, and breaking barriers.

About You

Tell us a bit about yourself – how did you get into hospitality?

I started my culinary journey in the North West of South Africa, where I learned all about traditional South African flavours. Wanting to broaden my skills, I headed over to Scotland to train in fine dining at the MacDonald’s Forest Hills Hotel. When I returned to South Africa, I had an opportunity to run a fine dining kitchen on the sandy shores of Cape Town, South Africa. I then branched out into larger-scale fine dining and wine pairing at a few prestigious wineries in the Stellenbosch Winelands. I then started a private chef business that allowed me to travel around the world cooking for celebrities and various members of royalty.

How did you find yourself in your current role?

Moving to Australia was always a long-term goal for myself and my family, and Australian Venue Co. took a chance on us and gave us this opportunity. I was initially recruited for a Sous Chef position, however during the interview process I was given the role of Head Chef.

About Your Venue

 

 

 

 

 

 

 

 

Surfair Beach Hotel, QLD

What do you love most about working in your venue?

As a chef, working at a busy venue is where I truly come alive. The fast-paced environment fuels my passion for cooking and pushes me to constantly improve my skills. The sense of accomplishment when I successfully execute dishes under pressure is incredibly rewarding. The camaraderie among the kitchen team in these intense moments creates a strong bond and a sense of unity. I find my rhythm and thrive, knowing that I am part of something special and creating memorable dining experiences for our guests.

What skills have you developed since working in this role?

Working with Australian Venue Co has placed me in a unique position as I have not previously worked with any national-level business ventures. This has allowed me to collaborate with multiple chefs with vast international backgrounds, exposing me to unique approaches I have not yet come into contact with. The small things you learn from those with differing backgrounds to yourself and worth their weight in gold.

What advice would you give to someone considering a career in hospitality with Australian Venue Co.?

If you have the chance to work with Australian Venue Co, grab the opportunity with both hands. It is a fast-paced industry, but you will grow with it. Make sure to learn as much as you can at ground level, and that will see you well in the future.

About The Industry

What changes in the hospo environment/culture have you noticed over time?

I think that we are in a unique situation in Australian hospitality, with a chef shortage that has impacted venues across the country, to a further cost of living crisis we are all facing. This has placed head chefs in a position where we need to make sure that the customer’s hard-earned dollar goes further, and that the experience is truly worth it. 

What do you love most about working in hospitality?

I love the creative freedom and opportunity to showcase my culinary skills. I find satisfaction in leading a team, mentoring aspiring chefs, and creating memorable dining experiences for guests. The fast-paced environment, constant innovation, and the chance to experiment with new flavors and techniques are aspects of the job that spark joy. Additionally, collaborating with suppliers, area chefs, and executive chefs to create seasonal menus as well as the subsequent client feedback are all rewarding experiences for me. At a high-level summary, my passion for food and the joy of seeing others enjoy my creations are what I love most about working in this industry.