Meet Krist from The Lobster Cave
May 18, 2022
Meet Krist Vatanopat! Head Executive Chef at The Lobster Cave. Krist has worked at Lobster Cave for 24 years, here's some great questions about him and his workplace!
About Krist:
1. Tell us a bit about yourself – how did you get into hospitality?
Through my family - I worked with my Grandma in her family business. When I first started at Lobster Cave I was cleaner, I then moved Into a kitchen hand role, I was then an apprentice chef and worked my way throughout the kitchen to second In charge. I worked a few years under an Incredible world-experienced executive chef and now I am the Executive Chef of the Ferg Group overseeing two kitchens, our retail products and our International distribution of our famous southern rock lobster bisque
2. How did you find yourself in this role?
By being good at what I do & working hard to achieve this role
3. Where do you see yourself in the next 5 years?
Running operations at the Ferg Group
4. Who inspires you?
Bill Ferg
5. What do you do when you’re not working, any hobbies?
Fishing
6. What’s your favourite meal?
KFC
7. What’s your favourite TV show?
ITM fishing show with Matt Watson
8. What’s the one utensil you can’t live without?
A Knife
9. What’s your favourite function you’ve ever worked?
Fundraiser for the Cancer Council & Ronald McDonald house at Lobster Cave
10. What’s your favourite thing to make?
Marinara Pasta
About Krist's employer
1. What do you love most about working for the group?
The Culture
2. What do you love most about working in your current venue?
The team
3. What do you love most about your current role?
Training staff and developing my team, meeting new people, everything about It
4. What do you love about hospitality?
The people that you meet and the relationships that are built
5. What’s the funniest thing that’s ever happened on shift?
Ripped my pants at the start of service & had to work the entire shift with them
6. What’s your most memorable hospitality experience?
Raising money 55k for a young girl with cancer - seeing the smile on her face when she was at the function I was cooking for we had 300 guests
7. Who’s the most famous person you’ve ever served? What did they order?
Sammy Newman, the order a Lobster Mornay
8. What’s your favourite type of event to work?
Ala Carte/restaurant service
About the industry
1. COVID-19 had a huge impact on the hospitality industry. What have been the main challenges for you during the past year? How have you learned to overcome them?
Having to adjust service to suit the circumstances - mastered take away
2. What do you think will be the biggest game changer in hospitality over the next 5 years?
Staff availability
3. How can hospitality be made better?
Not fast-tracking apprenticeships. Bringing back the new system of doing a 3 year apprenticeship rather than one.
Want to work at Lobster Cave? See here for open positions available.
Want to work at other amazing venues? See here for open jobs available near you.
