Howard Smith Wharves is shaping up to be quite the foodie mecca. The Brisbane development is not yet complete but has already announced a bevy of serious hospitality heavyweights set to trade within its walls, from Jonathan Barthelmess with Greca to Stanley from Andrew and Jaimee Baturo.

But what of the developments other edible offerings? David Finlayson will be taking charge of the remaining eateries in his role as the recently announced Director of Culinary at Howard Smith Wharves. His responsibilities will involve overseeing Felons Brewing Co., the Overwater Bar, Howard’s Hall and Rivershed events, as well as the (yet unnamed) wine bar en route.

The native Scot comes with ample experience, having previously worked as on the operations behind Melbourne’s Chin Chin and Kisume, and helped to establish the recent arrival of Chin Chin in Sydney.

It was the number of key players involved in the Howard Smith Wharves that proved too good an offer to refuse for Finlayson. “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,” he comments.

“I have been very lucky with this industry and it has given me a lot through my hard work and dedication across 23 years. I am hoping to give back and set up the industry for the future,” Finlayson continues of his opportunities in his new role. “Having the opportunity to take on the Director of Culinary role at Howard Smith Wharves will allow me to mentor, train and assist some of the best chefs from across Australia which is so exciting for me.”

Of course, teaching staff to uphold high expectations of customer service within the new development will also be paramount. “Customers should have a consistent and exceptional dining experience from the second they step foot in the restaurant until the last spoonful of cuisine,” insists Finlayson.