With a career that began in Michelin-star kitchens in London and evolved into leadership roles across workplace hospitality in Australia, Ollie Hay brings deep culinary knowledge and operational experience to his role as National Operations Manager at Eurest Australia.
After nearly two decades in hospitality, Ollie has worked across kitchens, leadership roles and large-scale workplace dining environments. Today he focuses on supporting teams across the country to deliver exceptional food, service and workplace experiences for clients and customers.
How did your career in hospitality begin?
I started out as a chef when I was 16 years old. I worked my way through Michelin-star kitchens in London, learning the craft and discipline that comes with high-level kitchens.
That experience eventually led me into the corporate hospitality sector, where I became interested in redefining what was possible for the customer experience in workplace environments.
What brought you to Eurest Australia?
I moved to Australia in 2018 and continued building my career in workplace hospitality. Over time I transitioned from purely culinary roles into operations, where I could use my kitchen background to support teams and shape the broader customer experience.
I joined Eurest six months ago and have really enjoyed working with the team and the opportunity to help drive great workplace hospitality across the country.
What does a typical day look like for you?
No single day is ever the same, which is one of the things I enjoy most about the role.
A typical day involves working closely with teams to ensure we are not only meeting client expectations but exceeding them. That can involve supporting site teams, reviewing operations, collaborating on food and service ideas, or helping solve challenges alongside our people on the ground.
What do you enjoy most about working with the Eurest team?
Without a doubt, the people. We have an incredible team that is passionate about delivering great customer experiences every day.
Seeing teams work together to solve challenges and create something special for their clients is one of the most rewarding parts of the job.
What makes Eurest different?
Eurest is made up of highly experienced professionals who genuinely care about food, service and the customer experience. There is a huge amount of culinary knowledge and hospitality expertise across the business, which creates a strong foundation for innovation and great service.
How do you support your team day to day?
For me, leadership is about being present and supportive.
I try to work alongside teams to find solutions that meet both customer and client needs. Everyone brings ideas and experience to the table, and creating an environment where people feel comfortable sharing those ideas is really important.
What does a great workplace experience look like to you?
It needs to be purposeful, mindful and exciting.
When food, service and environment are thoughtfully designed, they become an important part of the overall workplace experience and something people genuinely enjoy.
Quick Fire Questions:
Coffee. You can’t beat a coffee that’s been locally roasted and supplied by one of our amazing partners.
Has to be when we hold our fun activations!
Dynamic.
