Having been a Fish Butchery customer since the beginning, I have witnessed Rebecca Lara’s journey from enthusiastic, young chef to taking on the top job as manager. It takes a special person to successfully steer the crew in Josh Niland’s avant-garde business, with its unrelenting focus on excellence. I was thrilled to hear of Bec’s promotion and true to her “can-do” style, she has seized the opportunity, showing natural leadership and enhancing each customer exchange with her trademark smile.
When it comes to fresh thinking, Rebecca Lara is put to the test every single day. As the manager of Josh Niland’s Fish Butchery in Sydney, the 27-year-old chef is constantly looking for new and interesting ways to use each and every part of the fresh fish that arrive daily in the Paddington store.
“It’s very reactive – that’s part of the excitement of it all,” she says. “It’s always a different day and a new thing. There are so many possibilities to explore.
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