Brandon has been working in the hotel industry for over 20 years. He joined the Radisson Blu when he was only 17 years old, starting out as a room service waiter. Slowly but surely he made his way up, as a room service supervisor, headwaiter and assistant restaurant manager at The Edge. After a gap year spent studying wines and managing an Italian restaurant in Hunter Valley, Australia, he returned and rejoined Radisson Blu, this time as the manager of The Edge. He later took over the management of Le Bistro, which he has now enjoyed doing for several years.
We’re very customer-focused. We want every guest to get five-star treatment and leave with a smile.
Our themed nights and monthly specials, as there’s always something new to try. The farm-to-fork concept is fantastic, and our chefs really make the most of what’s in season – and even pick fresh herbs and vegetables from our on-site garden!