Graduate Flies High at The Fat Duck
William Angliss Institute graduate Cameron Maher is going from strength to strength currently working as the Restaurant Manager at Estelle by Scott Pickett (ESP). This follows up his career starting out as a waiter at iconic restaurant The Fat Duck in the UK. Cameron then became Head Waiter at The Fat Duck in Melbourne and was promoted to Assistant Restaurant Manager at Dinner by Heston Blumenthal Melbourne.
Cameron completed his Advanced Diploma of Hospitality Management (Industry Placement) at the Institute from 2007 to 2010 and travelled to London to land a job at Dinner by Heston Blumenthal London.
Cameron went on to work at The Fat Duck in the UK and was then asked to be part of the team to open The Fat Duck in Australia and return to his home town.
“My training at William Angliss Institute gave me a strong fundamental skill base for entry level positions which meant I had a confident start to my career when I first went into the industry,” he said.
“It has been such a great ride - hospitality can be an incredibly fun, diverse and rewarding industry to those who make it a part of their life. Hard work and long hours are balanced with the opportunities to travel, meet amazing people and work with incredible products and properties.
“Over the next few years I want to continue to build relationships with guests in the Melbourne dining scene and grow my network of professional contacts within the industry. Plus I will also continue to open myself to as many learning opportunities as possible,” Cameron said.