Introducing Guest Relations Agent - Ryley Brown

Guest Relations Agent, Ryley Brown, believes everything happens for a reason. She applied for many jobs after graduating with a Bachelor of Hotel Management degree at Blue Mountains International Hotel Management School and after coming across the Stones of the Yarra Valley website by chance, she thought to herself “why not, let’s apply”! Four years later, aren’t we glad she did! 

Riley came to the property for the first time with a passionate outlook and little knowledge on where this new path would take her.  Although, with her background in Hotel Management, it wasn’t long before her talents and industry knowledge were recognised and she wound up as an integral part of our amazing team within The Farmhouse at Meletos. Ryley describes the hospitality industry as energetic and fun to be involved in and told us she loves the fact that every day is different. 

We sat down in front of the warmth of The Farmhouse fireplace to chat to Ryley a little more about life at Stones. 

What gets you out of bed in the morning?

I’m motivated to get up and go to work every day to be part of a wonderful team environment, at such a stunning venue. After working here for nearly four years, I feel very confident in the knowledge I have and comfortable with the role I have in the workplace. 

How would you describe your day job to a child?

My job is to welcome guests to The Farmhouse hotel, check them into their room here, describe information about our beautiful property and assist them with any needs they have during their stay. 

What is your biggest achievement to date – personal or professional?

I am very proud of the three years I dedicated to studying as this has led me to the great job I have today. With this background in Hotel Management, it has allowed my career to progress and be recognised for my talents and knowledge within the industry. 

What three words you use to describe your role?

Guest- focused, problem solving, attention to detail. 

If you could switch jobs with someone, who would it be?

If I could switch jobs with someone, it would be Ellen DeGeneres, as I would love to sit down with all different and unique people from across the world and hear about their life stories. She also does great philanthropy work to many worthy causes and I would love to be as kind and generous as her. 

What do you like most about your job?

There are many things I love about my job, including meeting so many people and welcoming them to The Farmhouse. I love when guests come to the property for the first time and they are in awe of how beautiful the buildings and scenery are. I also enjoy having wedding couples staying with us and seeing how happy and excited they are for the upcoming events they will share on the property. It’s always nice when a couple return years later for an anniversary stay and they tell us stories from their special wedding day. 

What advice would you give to recent new entrants?

Give time to settle in, the fast-paced environment of this property can be overwhelming at first however once you find your place in the team you can really shine and enjoy coming to work everyday. 

 If you're thinking of a Spring escape to the Yarra Valley, look no further than The Farmhouse at Meletos. Surrounded by acres of vineyards, apple orchards and the blue-tinged Great Dividing Range, The Farmhouse is the perfect place to stay, dine, recharge and unwind this Spring.

Meet Meletos Chef - Min Kao

With only four units left of his engineering degree, people are shocked to hear that Meletos chef Min Kao woke up one morning and asked himself “Do I really want to become an engineer, or am I just doing this to meet my parents’ expectations?” Throughout his time at university, Min worked in the hospitality industry. He soon came to the realisation that he was truly inspired by the people he worked closely with.

It wasn’t long before he enrolled in a commercial cookery course at William Angliss Institute. To mark this decision, Min bought himself an expensive watch as a reminder that from now on, he will take responsibility for his life decisions. After three years working at Meletos, Min doesn’t regret a thing.

When he’s not at work or spending precious time with his new baby boy, his downtime is spent enjoying video games, basketball, going to the gym and lots & lots of bubble tea!

We grabbed a moment with Min to find out more about his life. 

You have recently had a beautiful baby boy, congratulations! - How are you doing?

I'm doing great! It has been life-changing in how I see the world and other people. I’m definitely becoming more patient and putting myself into other people's shoes when I see them with their kids.

How did becoming a chef change your life and your direction?

Cooking is a life skill. Being a professional at this skill not only changes the way I cook, but it also changes the way I cook for others, especially the ones I love. It’s added another way for me to express myself.

What was your first job in food? How old were you?

I remember it was one of the bubble tea shops in Box Hill. I was 16 at the time, and had no idea that it would be the start of my hospitality career!

What is your favourite thing about being a chef?

There are many things I love about it! Experiencing different food cultures, working with new ingredients, or learning and designing a new dish. Most importantly, I love seeing the customer finish the whole plate and give compliments to the chef!

Best advice you ever received?

Cook with your brain, not with your hands!

What’s the strangest thing you’ve ever eaten?

Lamb brain - it was one of the dishes I tried when I studied at William Angliss. Don’t ask me how it tasted though because it was so bad it caused memory loss!

Your favourite ingredient, why and how would you use it?

Onion - because it’s so versatile. You can cook it in so many ways and it works in so many dishes. The way I cook them the most would be either sauté or in soups and stocks.

What would you like to do before you get too old to do it?

Travel around the world to experience different food cultures. I believe that every plate tells a story.

Please give us a cooking tip that people might not know like “adding a little bit of oil to butter so it doesn’t burn.”

If you want your sauce or puree to look vivid green, blend in spinach to make it look greener.

What/who inspired you to get into the kitchen?

I would probably say it was the chef/owner of the restaurant I used to work at during my time at uni. He said “being a chef, you never need to worry that one day your family will be hungry because you will always be able to put something on the plate for them”.

What’s your go-to meal to cook at home when you’re entertaining?

Noodles are one of my favourite foods. They can create a quick 15 minute stir fry or you can take your time and make a 2 day bone broth Tonkotsu ramen.

Most under-appreciated ingredient home chefs often overlook?

Oil - people cook everything with it but not everyone knows how to use different oils in different situations. You can also infuse it in so many ways with different ingredients

Alive or dead, who would you invite to your dream dinner party, and what would you cook? Why?

My grandma and my mum - these are the two people who cooked most of my meals when I was young so I would love to cook their favourite dishes!

And finally, a piece of advice for young up-and-coming chefs?

Your passion will burn off one day so always look for a new way to reignite that passion. Work every day as if it’s your first day.

Meet Stones of the Yarra Valley Sous Chef - Ryan Smith

We’re pretty lucky that Sous Chef, Ryan Smith (AKA Smitty), walked into the kitchen at Stones of the Yarra Valley 11 years ago and never looked back.

 Unlike most, Ryan’s passion to become a chef didn’t come from the desire to create great food, but from a moment during work experience at his cousin’s restaurant on Chapel Street. Smitty watched another chef put an oyster shucker through her hand and thought, "hey, this would be a cool profession". It wasn’t long afterward that Smitty was accepted for his apprenticeship at Olinda's Pig and Whittle at the young age of 17! 

As an upbeat and optimistic guy, Smitty's calm nature is both contagious and comforting when working in a high-pressure kitchen. During work, you’ll find that he has a prep list in his head, and from the moment he walks into the kitchen, Smitty loves pushing himself and his team to be more efficient, and 'beat' the times they had set the previous week. Did we mention he loves sport, and a bit of friendly competition?

Outside of work, Ryan's life is just as busy! With his gorgeous wife-to-be, Alana, and 3 children there is little downtime throughout the week. His daily activities include being a very prestigious chauffeur to his little ones, nap time aficionado, play time conductor, dinner, then bath and bed; all whilst imparting all of his 'Smitty-isms'! 

Despite the beautiful chaos surrounding him, Smitty still manages to make the workplace fun, exciting and educational for his colleagues. When asked what was on his wish list for the next five years at Stones, Smitty answered “I would love to teach the up-and-coming Chefs about my love for this place and why I have kept coming back to work each day for the last eleven years”.

We got the opportunity to sit down with Smitty, to talk about work, his passions, and some of life’s guilty pleasures!

What gets you out of bed in the morning?

My kids, but I’m also a big advocate of every day you wake up is a good day.

How would you describe your day job to a child?

You know how The Wiggles make fruit salad, that's what I do, lots and lots of different fruit salads.

What is your biggest achievement to date – personal or professional?

Becoming a father.

If you could switch jobs with someone, who would it be?

Bear Grills, I'd love two days in the wilderness, living off the land, challenging myself to survive.

What are your biggest professional challenges?

To really become someone my kids are proud of.

What advice would you give to recent new entrants?

Don't take yourself too seriously, there is so much to learn. Nobody knows everything.

What’s your most memorable facepalm moment?

I would have to say, asking a kitchen hand to wash my oysters and they put them through the dishwasher!

Given a chance, who would you like to be for a day?

I would like to be a kid again.

What is your guilty pleasure?

Sour lollies

What is your favourite thing about being a chef?

The ability to be able to make people happy by delivering them an experience of the senses!

Best advice you ever got?

Soar like an eagle and don’t quack like a duck

Who inspired you to get into the kitchen?

It’s not who inspired me to get into the kitchen, but who inspired me once I was in the kitchen. It was Mr Hugh Davison, you might know him?! He believed that I had something inside me, he pushed me, tormented me, and made me work. But, he always cared, helped, inspired, and pushed me to be the best that I could!  Most things I’ve learned in a kitchen, are from him!

Get to know Eunice Carswell - Head Housekeeper

Born and raised in rural Queensland and growing up as a farmer’s daughter, Head Housekeeper, Eunice Carswell enjoyed a simple but creative life as a young girl. She learnt to cook & sew from age 10 and almost everything her family ate, they grew, pickled, baked, preserved, bottled, dried or bartered from.

In her early 20’s, Eunice left farming life behind and took up a retail traineeship with Coles Myer which set the path for roles in customer service and training staff, opening new stores and working with a diverse mix of people and abilities. She’s gone on to enjoy many other different jobs over the years (Nanny, Youth Mentor, Bed and Breakfast Owner, waitressing, landscaping and interior design, just to name a few) and during several covid lockdowns, Eunice took on a very essential service of delivering chocolate and wine to people in their homes!

A little over 8 years ago, Eunice made her way up the oak-lined driveway of Stones of the Yarra Valley to fill an annual leave position in the housekeeping department, where her incredible work ethic, attention to detail and management skills quickly shone through. She was offered the role of Housekeeping Manager soon after, and took it in her stride; “Flexible work hours, close to my family, alongside a remarkable team of housekeeping ‘ninjas’ meant it was an easy decision to make! Oh, and the view’s not bad either!”

Eunice spends her days off cooking at home, gardening, playing music, walking Lonnie the Beagle and “with 4 kids left at home between myself and my partner Dave (a busy pilot), we basically run a taxi service too!”

We were lucky enough to catch up with Eunice recently to get a bit more insight into this passionate, super-organised, inspiring force of nature!

How would you describe your day job to a child?

We make everything look lovely for when you visit

What does happiness look like to you?

Happiness is not having to set the alarm for the next day! But the promise of a new day, fresh air and sunshine is something to look forward to, with a hot cup of tea!

What’s your favourite blog?
Simple recipes using local seasonal produce. I’m no chef, but I have been collating all my own favourite recipes (and a few family ones) for about 10 years, to give to my kids in the form of a cookbook one day...  the fun part is definitely experimenting along the way, so watch this space!
With such a big, blended family, we don't usually have leftovers, but I like to find creative ways of using up all the ingredients and leftovers - to create yet another delicious meal or snack.

What is your motto or personal mantra?
Attention to detail is an addictive habit - finding the daily motivation gets you started, then it becomes a way of life.

What do you like most about your job?
My staff are the favourite part of my job. We are a strong team; every single person makes a difference. There is laughter, hard work, loyalty, and strong work ethics. Nothing is impossible, even in crazy wedding season with tight time frames, we somehow get it done! The young people starting with us - often this is their first job, which I like to think will be a good learning experience and set them up for their other interests and careers when they move on. Working on such a beautiful property and being one of many who help maintain the presentation is a huge honour, and responsibility. When you take on such a task, you really have to treat the business as if it is your own, and demonstrate those attitudes to your colleagues and customers as well.

What is your guilty pleasure?

Guilty pleasure.... how many am I allowed?! Simply to go out and enjoy a nice 2-course dinner with my partner, conversation, maybe some live music and a sunset.... and no dishes!

Get to know Dylan Gooding - Chef de Partie at Meletos

From a very young age, Meletos Chef de Partie Dylan Gooding knew he wanted to be a chef. After a trip to Lincoln College Kitchen at the prestigious Oxford University with his Uncle, Jim Murden, 10 year old Dylan knew that the banter & environment of a kitchen was exactly where he wanted to be. 

From that point on, the path was clear and, at just 14, Dylan landed his first job as a poultry butcher at Lenard’s Chicken, whilst studying hospitality at school. Dylan went on to study Commercial Cookery at William Angliss before being taken on as an apprentice at Melbourne institution, Stokehouse St Kilda and, well, the rest is history.

When asked how being a chef shaped his life, he said “having always wanted to be a chef, it’s what I have always pushed for”. We think it’s safe to say, you’ll find Dylan in the kitchen for many years to come!

We joined Dylan for his afternoon coffee and chatted more about food, life, and a few favourite kitchen tips.

Your favourite ingredient, why and how would you use it

If I had to choose it would have to be coffee. It can be used in sweet and savoury, adds immense depth to sauces and it also helps with the hours we work. My dad always adds espresso to his Chilli con carne, and I’ve run with the idea ever since.

The ingredient that turns you off the most, why

CHICKEN, after working as a poultry butcher I’m happy to not eat chicken anymore.

What’s the strangest thing you’ve ever eaten?

Balut (Don’t look it up…)

What is your favourite thing to do when you’re not cooking?

Either a quiet game of chess or a “Spirited” motorcycle ride through the valley.

Please give us a cooking tip that people might not know…

Tinned fish. Don’t be put off by tinned sardines or mackerel. It is perfectly suited in tomato-based sauces, on toast, flaked over a salad, or sometimes straight out the tin, just to name a few. So much flavour and the quality is surprisingly high in most brands.

Favourite book? 

At the moment I’m really enjoying a short philosophy of birds by Philippe J. Dubois and Elise Rousseau. 

What's your go-to meal to cook at home when you're entertaining?

My partner would tell you it’s whatever she feels like eating.  Whether it be a Mexican night or homemade pizzas, I personally hate being the person to pick what we are eating and I’m normally happy to cook anything.

Favourite band at the moment?

Songs: Ohia

Most under-appreciated ingredient home chefs often overlook? 

Definity pepper, there’s a huge number of varieties that can all be used in different ways. Whether fresh, dried, or preserved, they all have a lot to offer your food.

You're on death row, what's your last meal and what do you wash it down with?

Sichuan cold noodles and chilled Sake

And finally, a piece of advice for young up-and-coming chefs?

Don’t take life advice from the chefs, read a book instead.

Come and say hey to Dylan and the rest of the team at Meletos by booking via the button below

Meet Stones of the Yarra Valley's Head Chef - Samuel Eng

Samuel's road to Stones of the Yarra Valley’s Head Chef has by no means been a traditional one. Growing up in Malaysia and spending quite a bit of time in Tennessee, some of Sam's earliest memories are of him and his friends playing Futsal and felling up on street food in Hawker centres. "The most popular dish in my hometown is Bak Kut Teh - a pork rib soup stewed for hours in an aromatic broth of fragrant herbs and spices. I've made my own version of this childhood favourite many a time, but nothing will ever compare to the original!".

In his early 20s, Sam made the move to Melbourne to pursue an education and career in the world of 3D Animation and Design. As with most students, cooking at the time was more out of necessity than any real love for the kitchen, quick and cheap dishes made to fill the belly with hopefully a bit of food left over for lunch the next day. However, it didn't take long for Sam to take a shining to the world of cooking, slowly finding himself looking forward to getting home and trying out a new flavour or dish he'd heard about. "I found myself experimenting with new flavours and cuisines, all the while testing new dishes on my incredibly welcoming housemates. There was something so fun and hands-on about cooking that I wasn't getting from my Uni degree - pretty quickly I realised I was pursuing the wrong career path and made the move to hospitality".

When he's not cooking up a storm at The Stables, you can find Sam holding down a beat behind the drum kit and spending time with his wife and young son "Kitchens are intense, emotional workplaces. You put so much of yourself into every service so when it's time to lay down the tools I make sure I spend my days off relaxing with family and friends".

Immensely talented, passionate, positive and engaged - Sam brings with him not just a wealth of experience but a contagious love for all things food! We got a chance to sit down with Sam and find out a little bit more…

What was your first job in food? How old were you?

My first job as a chef was when I was 26 at Coles HQ in Melbourne. I was lucky enough to land that job with no kitchen experience. The head chef took me under his wing and I was eventually sponsored into culinary school. 

What is your favourite thing about being a chef?

I like the pressure and the rush of service. High stress environments. People usually try to avoid stress but I tend to feed off the stress and the tensions of the kitchen. 

Best advice you’ve ever been given?

You never stop learning. Be humble enough to learn from other people, everyone has their own journey. 

What’s the strangest thing you’ve ever eaten?

I think that whale and monitor lizards would be at the top. 

What’s your favourite ingredient? Why? How would you use it?

Coconut would be my favorite. It's so versatile in both savoury or sweet dishes. You can also use every part of the tree.

How did becoming a chef change your life or your direction?

I think becoming a chef gave me a sense of purpose and stability. Prior to becoming a chef I was doing freelancing in 3D animation and photography. But having the sense of a satisfied guest, taking guests on a journey, be it sparking a memory from their past or telling them my story through food at the table, is priceless.
   
Please give us a cooking tip that people might not know…

When cutting pumpkin, use the smallest knife, ideally a turning knife or a paring knife instead of the largest knife in your collection.

Who inspired you to get into the kitchen?

I think my first kitchen hero was Curtis Stone. Not because my first job was at Coles HQ but because of his story. 

Favourite band of all time?

Dream theater 

Most under-appreciated ingredient home chefs often overlook?

Okra. Plenty of taste and texture. 

Alive or dead, who would you invite to your dream dinner party, and what would you cook? Why?

Adam and Eve, the first mankind. I'll cook them all things apple, LOL 

And finally, a piece of advice for young up-and-coming chefs?

In all things you do, do it with love, focus, discipline & patience… and have fun. 

Want to experience Sam’s menu for yourself? Jump online via button below to book within The Stables at Stones or call 03 8727 3000 to book The Barn!