He’s brought us some of the world’s best steak, made us fall in love with pintxos and helped unearth some of Australia’s best producers. But Lennox Hastie is more than just a leading chef; he’s also become a successful business owner.

After working in Michelin-starred restaurants around the world, Hastie returned to Australia to open his own Sydney restaurant, Firedoor, with restaurateur Leon Fink in 2015. In 2022, he and Fink opened Basque-inspired Surry Hills wine bar, Gildas. In 2024, Hastie bought out Fink’s share, and now owns both venues outright. 

delicious. recently sat down with Hastie to find out how he has managed to balance these two roles, which can often be at odds with one another. 

Related story: How to save on dining during American Express delicious. Month Out

You’ve always been known as a chef, but now you’re also a businessperson. How has the transition been for you?

I always had the desire to create more than just the food – building the restaurant from scratch, the design, ceramics, the whole look and feel, a creative outlet. Then there’s all the back-of-house stuff, which I had to learn over the years. As a chef, you have to ensure you’re sourcing the best ingredients and creating the best food possible, but as a business owner you’re finding the sustainable way to make that all possible. 

What have been some of the biggest challenges?

The landscape is always shifting in our industry, so you’re always having to make sure you’re across everything and have the correct processes in place, in back- and front-of-house. There have been moments when you think you want to walk away –  when the fire doesn’t work, when a delivery doesn’t turn up, when the dining room is half empty, when you have to throw money at the business just so it will survive. Trying to create a better environment than the one I was trained in – a place people want to stay. It’s a lot to juggle.

Related story: Gordon Ramsay names Melbourne fine-diner on par with Michelin-starred restaurants

Credit: Nikki To

How is the current cost-of-living crisis impacting the business?

Costs are up, expenses are up, but we haven’t put up our prices. We have to think about how we can keep the business operating, and meet people’s expectations that dining out should be affordable. 

What do you love about it?

Enjoying the legacy of the training you’ve given someone – seeing them succeed. And the instant gratification – the look on someone’s face when you serve them something delicious. Being part of their special experiences. It’s more than just business. It’s about sharing stories and being part of someone’s journey. 

Firedoor
23/33 Mary St, Surry Hills
firedoor.com.au

Gildas
46-48 Albion St, Surry Hills
gildas.com.au

Related story: Australia has dominated the world’s best steak rankings, with Neil Perry’s Margaret coming in second