Born and raised in Brisbane, Andrew Buchanan deferred his economics degree to concentrate on hospitality, spending 18 years working in nightclubs, casinos, leading boutique hotels and several fine dining establishments.
As a child, cooking was a healthy affair in the Buchanan household, with no salt or fats such as cream, used in meals. Hence, entering the world of hospitality opened his eyes to a whole new outlook on what food could be, sending Andrew on the pursuit of a culinary adventure that he continues to discover each day.
Andrew believes this experience and education is not something that can be found at school, but is rather a self-taught exposure, not just in terms of the food element, but also the appreciation and understanding of wine, to the social experience of dining. The atmosphere and mood play a key role in the fine dining experience, and it is the realisation of this, as well as the passion and energy that Andrew brings to his work, that has brought him to where he is today.
“The industry always gives me a buzz, whether it is from experiencing premium service, tasting a top wine, or enjoying the flavours on a plate. But the best buzz is when a customer expresses thanks for a fantastic experience in my restaurant.â€
There is no room for complacency in hospitality¾trends are always changing, places are always opening, and venues are always trying to out perform each other by their points of difference. The challenge is to remain ahead of the industry.
“I think Urbane is a fresh approach to dining in Brisbane and, judging by the consistent feedback we get, we think we have set a high standard.â€
Despite the long hours and endless work, Andrew finds fun is always had in the restaurant, and this is what keeps up the energy levels.
“Each day I open the doors and get ready for what the world will throw at me today. You never know what challenges await!â€