8 REASONS TO CHOOSE PROTECH HOSPITALITY
The INS and OUTS of the Protech Hospitality Group
OLIVER’S BIOGRAPHY
Oliver first visited Australia in 1985, just after graduating from the Francisco Josephinum Agricultural College in Austria, when he was just 19. Agriculture and farming wasn’t the way to go as a young man in Australia, so Oliver thought Hospitality could be something he could get interested in!
His first introduction to a kitchen was in Perth, WA, as a kitchen hand and when he moved to Sydney he started at the Old Vienna Inn in Sydney.
Oliver eventually settled in Cairns where he worked as a 2nd chef and then in numerous hotels including the Novotel, Intercontinental and the Radisson Plaza as well as a number of restaurants including the Waters edge Restaurant, La Mamas and the Schwarzwald Inn.
He also worked for a catering company which supplied Qantas and Ansett Airlines with omelets. He remembers making about 900 omelets per day (night shift) including cracking all the eggs. The heat was incredible, Oliver remembers, 35 Degrees and 90% humidity and to this day, not many people can crack eggs faster than he does!
Almost seven years later and now a fully qualified Sous Chef in Germany for the ‘Ratskeller‘ and building the ‘Theater Cafe’ up into one of the most popular food and bar venues in Muenster, Oliver finally immigrated back to Australia and this time he was keen to learn more about agriculture.
He got involved in building up a teak plantation and a Barramundi and Eel farm in Silkwood, Queensland. There, Oliver started to experiment with adding value to the product and he found himself making and then selling smoked and cured Barramundi fillets via the Sydney fish markets.
Oliver then worked as a ‘Chef on the Run’ and then had the opportunity to cook for the staff on the movie set “The Paperback Hero” with Hugh Jackman and Claudia Karvan.
He recalls playing tennis with Hugh and Hugh not liking his bacon and eggs, Hugh called it ” not good for my arteries!”. Oliver ended up staying for a number of years working and building up the Merino Motor Inn where he got into contact with the cotton industry.
Always the entrepreneur, Oliver bought a cotton harvesting business to see if he could make a fortune in farming. Five seasons after being the only cotton-picking chef in Australia, Oliver realised that in order to make a small fortune in farming you had to start with a very large fortune indeed, so he decided it was time for the big smoke again and he moved to Sydney.
Back in Sydney, Oliver went right back to being in the kitchen at the Bridgeview Hotel in Willoughby and a number of venues including the Bar Sirocco in Annandale, Sopranos in Mosman and the Lakes Hotel in Gardners Road.
In 2002 Oliver decided to change direction in his career, so he did a sales and business course to learn how to be a business owner. As luck will have it, Oliver became acquainted with the Commercial Equipment business and started as a sales consultant and business developer with the Bevwizz group.
He made best salesman of the year but wanted to get into his own business so 3 years later, Oliver partnered with an engineer from Switzerland to learn the trade installing catering equipment, stainless steel and project managing shop-fitouts with Protech Commercial Kitchens.
In 2009, Oliver finally started his own version of doing business with Protech Hospitality Fitouts which later became Protech Hospitality Hub to include Kreativ Design and Protech Commercial Kitchens with the mission to provide services to the restaurant industry with a holistic point of view.
Oliver’s experience working as a kitchen hand, chef and manager in a wide range of restaurants, cafes, pubs, hotels, catering venues and commercial kitchens combined with a passion to provide a full turnkey solution in the quickest time frame possible to design and build a Hospitality business, is what makes Protech Hospitality Hub such a great choice for our customers.
Oliver and Protech have a simple philosophy: We look for win-win outcomes and we build long-lasting, high- trust relationships with our clients!
Oliver and his team of hospitality design and fitout specialists look forward to meeting you!
Protech Hospitality in a Nutshell:
We design and build, equip and support our clients from inception to operation and we never really leave you!
We make your business stand out from the crowd!
The Protech Hub is a collaboration of Designers, Chefs, Hospitality Fit-out and Equipment specialists with the ultimate goal of building your business to be a profitable destination that your customers choose to return to, again and again.
Our Specialists are working together to create ‘handcrafted’ Retail and Hospitality solutions for all your business projects.
KREATIV – Kreativ Design was founded in 2012 with the idea that the design of a venue lies at the heart of a creating a new business and it proofed increasingly difficult to outsource the ever-increasing workload and demands and specialised information needed that not many designers were capable of delivering.
Concept Design including floor layouts and mood boards, is really the starting point and creative part of the design and brings the project to life for the customer.
We spend many working hours on this process and bring our customers to the table to really test the first drafts so that all aspects of the layout is being considered and can be locked in for the next step. We build up a design model that becomes the blueprint for the overall concept and we work hard to show the amazing features of a new design in our 3D software so as to amaze our clients and make them feel the design as if it was already in existence.
This initial part of the design allows us to estimate a budget price for the construction aspect of the design and now both the designer and client have a rough road map concerning costs and timelines.
Now is the time to choose cost effective or more expensive materials and we can monitor the budget as we go along. This meticulous process certainly leaves less room for surprises at the end!
The Documentation stage of the design with the approved concept floor plan, mood boards and budget, is where the KREATIV DESIGN team details and documents all aspects of the project into a package for construction and fit out and then starts the approval process (usually a CDC – Compliance Development Certificate or Private certifier).
At this stage of the design, our equipment specialist from PCK – Protech Commercial Kitchens will introduce the brands that were originally only specified by size and functionality. Now they become a real brand with prices and availability as a consideration and through this process, the design takes another major step towards final completion and handover to the fitout and construction company, Protech Hospitality Fitouts.
The original PHF was founded by a Swiss engineer who was really passionate about ventilation and exhaust systems and the manufacture of stainless steel benches, cool rooms and refrigeration.
In 2006, Protech Hospitality Fitouts became the specialist Fit-out and Construction company that it is still to this date and it continues to deliver all of our Fit-out projects on time and budget and with the utmost care and fine tuning that the designer specified.
Many of our clients have voiced the need for a Start-Up service that could assist them with things like finding staff, suppliers, small wares, training manuals, POS systems, marketing and social media and most importantly, becoming profitable.
Protech Hub through it’s START-UPS programme has now teamed up with a Hospitality Specialist that does just that and we are proud to introduce to you HeirloomHQ, the one-stop-shop that delivers profitability and efficiencies through their Co-op Style buying system and the 20 year plus experience as a chef, restaurant owner and hospitality specialist.
What our clients say about us is the Essence of our success!
To be transparent and open is the key why clients only want to work with Protech.
Every client that speaks positive about us, wins us another customer!
Why else be in business?
