Page 33 - Tropic Magazine Issue 13

TROPIC • COVER STORY

‘IMMENSE UNTAPPED This local company, led by owner
PROSPECTS’ Andy Taylor, is already ahead of
schedule on Crystalbrook’s two other
Ghassan Aboud’s vision has been CBD hotels Bailey and Flynn. From
delivered with unprecedented agility, an untested concept in the mind
global experience and down-to-earth of Ghassan and Mark through to
authenticity by an executive team led check-in this November, the story
by his Australian CEO Mark Davie. of how Riley changed the game and
In the months leading up to Riley’s reignited confidence in Cairns is truly
grand opening, they’ve worked in remarkable. But it’s just the start of Q&A
tandem with an impressive contingent Crystalbrook’s $800 million investment Luis Rodrigo Zamora
of Cairns-based managers and staff in the Tropical North and across
to complete the hotel’s finer details. Australia. Chef
Meanwhile, as the Crystalbrook team In an exclusive interview with Tropic
focused on launching the hotel’s brand, just before the opening of Riley, What’s been involved in your work
sales and marketing, recruitment Ghassan summed up the Crystalbrook during the lead-up to the opening of
and all of its many moving parts on journey so far: “As I have always said, Riley?
an operational level, Riley’s physical I saw immense untapped prospects For my role, I have created menus in
presence rose out of the ground for hospitality in Cairns when I first line with the concept for each outlet.
with remarkable skill and speed, visited. The opening of Riley will begin I started by looking at all the seafood,
managed by Prime Constructions. bringing my vision here to life.” meats, poultry, fruit and vegetables
available in Cairns and the greater
region, so that we purchase as much
local produce as possible. Over 80%
of our produce will come from within
a two-hour radius of Cairns.
What inspires you in the food and
beverage industry?
My mother is an amazing cook and
from an early age she inspired me
to create, taste and experiment with
different food. I love travelling and
tasting food from all over the world.
Ghassan Aboud Flavours and memories inspire me
to continue cooking. One of my all-
time favourite French chefs is Chef
Escoffier and Chef Paul Bocuse.
How important are local customers
at Riley’s restaurants, bars and cafe?
Very important. In my view, I want to
bring a new dining option for Cairns
locals to enjoy all the spectacular
produce we have available here.

33 • tropicnow.com.au