ALMA was opened in 2017 by Chef Tim Christensen and close friend Jack Leary, located in Avalon on Sydney’s Northern Beaches. ALMA strives to combine a passion for fresh, quality produce with a relaxed dining experience.
With a focus towards fresh, locally-sourced seafood and organic wines from its local community, ALMA is inspired by the dishes of coastal Mexico, and the rich heritage of our local community.
We were lucky enough to have a quick chat with Co-Owner, Jack Leary, about what his days at Alma look like, why he loves the hospitality industry, and his advice for others looking to open a restaurant.
What does a normal day look like for you?
No day is the same, having a business still in the growth phase means things are always changing. Regardless of what I have on, I will always try to ensure I meditate and partake in some form of exercise.
What is your favourite thing about working in the hospitality industry?
Making memorable experiences for people. Often people will only dine out once a week or a fortnight. I am so appreciative when they choose to join us for the evening and I want to make sure they have the best possible time while they are dining with us.
How did you get into your role and what positions/training led you where you are today?
I had a quarter-life crisis! I was in commercial real estate in the city but at 25 decided to take a chance and do something completely different. Opening this restaurant was the first time I had waited for a table so to say it’s been a steep learning curve would be an understatement.
Any advice for others looking to land their first job in the industry?
If you are looking to open a restaurant you need to be comfortable with a serious workload!
Outside of this
• Have clarity around your exceptional concept
• Understand the demographic in the area
• Find the best venue
• Make sure you are delivering what people in the area want
• Focus on creating a strong core team of staff