A joint venture will see a My Kitchen Rule’s star become tied to Aravina Estate.
Rumours have abounded since Manu Feidel visited the venue two weeks ago, suggesting he would be taking over the reins of the kitchen from chef Tony Howell.
With Howell exiting Aravina at the end of May, the celebrity chef is pegged to be the one to step into the large shoes he’s left behind.
The celebrity chef is yet to confirm any of these suggestions, with Aravina similarly keeping their lips sealed.
“Nothing can be revealed as of yet,” Aravina representative Anna Scott said.
Howell has recently handed in his notice to become a part of the new South West Hospitality Group, with Margaret River’s Anthony Janssen and hospitality expert Alex Brooks behind the steering wheel of the new venture.
The first step of the power trio is the development of a new café on the Dunsborough foreshore.
In June last year the Busselton council voted to place a café east of Centennial Park behind the existing car park and toilet block.
City of Busselton councillors last week unanimously voted to nominate the White Elephant Gnarabup Beach Pty Ltd group as the lease holder of the site for 12 months.
Joint owner of the White Elephant Gnarabup Beach café and Morries Restaurant in Margaret River Janssen said they hoped to start building as soon as possible.
“There is still a lot of process and planning to work through with the city, these things can take time,” Mr Janssen said.
“We expect to seat approximately 130 people inside and out and provide high quality, casual beachside style food, fast coffee and on the go food and drink to cater for the traffic enjoying the foreshore.”
Mr Janssen established Mr Howell as having a major role in the development of the foreshore project and they were all excited to get it off the ground.
“I’m really happy to be joining forces with AJ and Alex to pass on my experience and add value to an already successful hospitality operation,” Mr Howell said.
“Alex, Anthony and myself, we are all passionate about the South West, and so passionate about food, good service and the overall hospitality experience; we share the same values.
“I’m really looking forward to taking this next step in my career, as a partner of several venues, and working with two guys that I respect and really like; we all just get along so well.”
