Saffire Team
The entire Saffire team is dedicated to the art of Saffire Service, striving to ensure each guest leaves feeling rejuvenated and rewarded for their holiday effort, whether it be relaxing reading a book or getting out in the elements and embracing the beautiful nature surrounding them.
“We want our guests to have the ultimate experience, tailored specifically to what they would like to take home from their holiday,” Saffire General Manager Matt Casey says. “From the point of booking we will be liaising with each guest to ensure we meet their every need.
“In my experience discretion is of utmost importance for each and every guest, but we aim to combine this with friendly, smooth-running service – our jobs shouldn’t look like work. We aim to create a service culture where everything comes naturally, and our guests gain the ultimate benefits as a result.”
Below is an insight into just a few members of Saffire's team and their commitment to Saffire Service.
Matt Casey, General Manager
“The ability to be part of an accelerated team dynamic with the guidance and support of the group, and the goal to create a new level of sophisticated empathetic service, has been worth every second of my experiences in hospitality to date.
Matt Casey’s hospitality philosophy is simple – every individual is as strong as their weakest team member. By this, he means that an ongoing commitment to teamwork and training is essential to performing every position at Saffire, from Concierge to cleaning, and from GM to reception.
“Running Saffire is not about me and my personal achievements, it’s definitely a team culture,” he said. “We have developed training programs that specifically suit Saffire’s service culture, with ongoing learning and development the foundation pillar. We are building on personal and individual growth. One of our philosophies is ‘we learn in order to teach’ – growing with each other to achieve the ultimate in customer service experience.”
Hugh Whitehouse, Executive Chef
Hugh has had literally a lifetime of experience with fresh, natural produce, growing up on a farm in New South Wales.
Hugh learned the intricacies of classic French cooking under some of Europe’s greatest chefs at the top-ranking Dolder Grand in Zurich and the Chewton Glen in England before returning to Sydney and putting North Shore restaurants Milsons and Jaspers on the culinary map.
He took Darley’s at Lilianfels in the Blue Mountains to a “two hat” level, resulting in it being named “Best Regional Restaurant of the Year” by the Sydney Morning Herald Good Food Guide.
At Saffire, he thrives on the abundance of fresh, local produce available for his menus, encouraging his staff to be flexible to the season and to their diners, creating an unforgettable culinary experience.
“In the kitchen I use premium local ingredients sourced from an established network of Tasmanian and specifically East Coast growers,” Hugh says.
“I believe that food is about showcasing the best of the season and should offer a balanced and textured dining experience.”
Andrew Michalanney, Food and Beverage Manager
Andrew’s approach to service at Saffire reflects his vast experience in international resorts such as Zitahli Kudafunafaru in the Maldives, and the Westin Hotel Mina Seyahi Resort in Dubai.
As part of the service culture in Palate, Saffire’s signature restaurant, he has introduced Vinto, which literally means “to win”, as part of the wine experience.
“A small portion of wine is used to rinse the glassware, removing any residue or impurities and permeating the vessel with the odour of the wine,” Andrew says. “This ‘priming’ of the glasses is a little extra touch that we feel greatly enhances the wine drinking experience.
“The concept, however, broadly explores the entire excellence of wine service both at the table and behind the scenes to deliver an experience to the client unmatched by others.
“Our service team are all well trained to the restaurant’s high Vinto standard, presenting customers’ wine selections in Riedel specially designed glassware, at the perfect temperature and decanted to ensure the ultimate wine drinking experience.”