#355 Michael Conlon | O'Connell's Hotel
from Conversation with a chef Hosted by Jo Rittey
When I sat down with Michael Conlon at O’Connell’s in South Melbourne, the paint was still fresh. There’s been a substantial refresh. New carpet, new upholstery, commissioned artworks, and a dining room that feels intentionally set apart. More like a restaurant you arrive at, even though you’ve come through the pub. But the bigger shift is in how he talks about the role of a pub like this: it’s not just somewhere to eat, but somewhere that has to work at different speeds. A quick midweek pint and something more considered on the weekend, all under the same roof. Michael comes from a group that understands pubs from the ground up. He’s worked across venues like Hobson’s Bay Hotel and the Flying Duck, places with their own histories. So, stepping into O’Connell’s isn’t about wiping the slate clean. It’s about reading the room, and the neighbourhood, properly. We talked about growing up on the Gold Coast, baking with his dad, cooking over fire, and the shift from being a good chef to becoming a good leader.
Embed this episode
No transcript yet.