Grand plans to offer a high tea brunch on Sundays is just the start of things to come as Miss Amelie’s head chef, Isaac Rich, takes over the reins.
Mr Rich has been at the helm for a week after David Kapay announced he was selling his highly-regarded fine dining restaurant to step back and focus on his family who recently welcomed a baby into the world, a sister for his two daughters.
Mr Kapay poured his heart and soul into building Miss Amelie into a reputable establishment offering modern European fine dining, combining classic fare with contemporary creativity that will continue under Mr Rich’s leadership.
Mr Kapay will only be a phone call away as he plays the role of an ongoing mentor.
“We approached the sale very collaboratively,” Mr Rich said.
“If there was something I was struggling with then I would go to him and we would go back and forth and work it out collaboratively and so we have tried to continue that mentorship role that we had from the beginning.
“David has a wealth of knowledge about food, he’s run the business for seven and a half years and I have run it for one week, so there’s still a lot to learn.”
Diners will still see Mr Kapay around.
“We like to bring in another chef for busy nights and that go-to person will be David, so he will be bumping around the kitchen every now and then.”
Mr Rich, 26, who was born and bred in Wodonga, has almost ten years of experience in hospitality.
He worked extensively in the hospitality field throughout Tasmania and also at The Pickled Sisters Restaurant in Rutherglen before returning to Wodonga to work at Miss Amelie just over a year ago.
“I worked my way from pastry chef to sous chef before head chef and now to owning a restaurant in just over a year,” he said.
Mr Rich said customers and the wider community had been supportive of the sale.
“It’s a big weight off my shoulders because obviously David is well known and our regulars are pretty happy to see it go to someone within the business instead of someone external,” he said.
While the structure and caliber of the restaurant will remain the same, there’s plans for ‘minor expansions’ in terms of what is offered.
“I would love to do a high tea brunch on a Sunday with seating at the bar and a high tea stand,” Mr Rich said.
“There’s lots of breakfast places but they tend to do big numbers and a lot of food, whereas I would like to cap it low and make it casual and nice and relaxing.
“We can offer high tea as well as a couple of a la carte options, plus coffee, juice and prosecco on arrival, just make it really nice and inviting.
“It’s a little ways down the road but when we get there it will be nice.”
The business is open for dinner from 6pm on Wednesdays, Thursdays, Fridays and Saturdays and also offers a Friday lunch from noon.