Howard Smith Wharves Appoints David Finlayson As Director Of Culinary

David Finlayson Director of Culinary

Howard Smith Wharves Appoints David Finlayson As Director Of Culinary

Howard Smith Wharves is delighted to announce the appointment of David Finlayson as Director of Culinary. Originally from Scotland, David brings an impressive global experience to Howard Smith Wharves, where he will be overseeing the food and beverage offering for Felons Brewing Co., the Overwater Bar, Howard’s Hall and Rivershed events, and a yet to be named restaurant and wine bar. David’s appointment further cements Howard Smith Wharves reputation as a culinary hub to be reckoned with.

Prior to his new role at Howard Smith Wharves, David was the Operations mastermind behind Melbourne’s iconic Chin Chin and Kisume, influencing the Melbourne and Sydney food scene for the last six years including the set-up of the development of Chin Chin Sydney.

A highly regarded and respected Executive Chef and Operations Director within Australia, David was attracted to his new role at Howard Smith Wharves due to the people involved and the passion that comes from the whole project.

“Adam Flaskas was a key player for me in this and being on the same page as to where the vision is headed. We are both passionate about local suppliers, local produce and a farm to plate mentality. High standards and consistency of product and service are key to me and I’m very passionate about it, having been involved in over a dozen openings, it is something I love doing and having the chance to do so again in Brisbane is very exciting to me” said David Finlayson.

A seasoned professional, David will deliver consistent product of the highest standard across the Howard Smith Wharves precinct, and in his role hopes to give back to his industry.

David prides himself on his firm but fair approach in the workplace, saying it is important to him that his staff’s mentality and work ethic not only captures the high standard of service, but also reflects the general vibe and feel of the restaurant.

“Customers should have a consistent and exceptional dining experience from the second they step foot in the restaurant until the last spoonful of cuisine,” said David.

David’s international experience is vast, with time spent working for award-winning Tapas Bars in Hong Kong and London’s highly regarded, 2 Michelin star Pierre de Terre. David has also worked with some of the best chefs in the world, including Tom Aitken and Brian Turner.