In Conversation With The Woman Behind Some Of Brisbane’s Top Hospitality Venues
The Pawpaw effect
Meet Giorgina Venzin, the visionary owner and managing director of Venzin Group revolutionising Brisbane’s hospitality scene with her innovative approach and commitment to community.
12 years ago, a cafe called Pawpaw opened in the back room of an existing restaurant in Woolloongabba. Fast forward to today, and Venzin’s first hospitality venture is now a Brisbane institution that boasts an impressive trophy cabinet – and is one of the many jewels now in Venzin’s portfolio. From transforming Brisbane’s culinary landscape to conjuring viral food moments (rainbow lattes, anyone?), her passion for people and infectious spirit has earned her a spot as one of the city’s most influential hospitality leaders.
On this particular Thursday morning, we met at Darvella Patisserie, tucked in the quieter end of Oxford Street, Bulimba. From the outset, it’s clear that people and community are the priority for Venzin. She points out a customer sitting nearby, greets her, and explains how this high schooler has her own small business that she runs, packs orders, and manages outside of school hours. They’ve bonded over supporting each other’s success – a true indicator of the culture that Venzin nurtures for her venues.
Hi Giorgina, thanks for speaking with us today. The Venzin Group is a force in the Brisbane hospitality scene. What inspired you to dive into the world of hospitality?
I’ve always wanted to work with people. I have a degree in event management and had my sights set on moving to New York. However, after university and some travelling, I decided to stay in Brisbane and take advantage of the opportunities here.
Looking back, what’s been the biggest pinch-me moment of your career so far?
Opening Darvella and Melrose during COVID was a huge moment for me. It was a challenging time, and taking that leap felt scary, but it paid off and really boosted my confidence!
Conversely, what has been your biggest learning moment?
There have been many! COVID taught me a lot, especially when I went back to study online during lockdown. I took a leadership course at Columbia University, which equipped me with valuable tools to lead more effectively and upskill my team.
Each of your venues has a unique identity. Can you share your process for conceptualising each venue?
I lean more toward the creative side. I typically find a location first and work backward. For example, when Citron became available, we had several concepts in mind before it evolved into what it is today. With Piggyback, we considered what the area needed – like the rainbow coffee concept. We always think about the location, the local community, and how we can introduce something that draws people in.
There’s a strong sense of community at your venues. How do you foster this feeling of belonging for your staff and customers?
My businesses are designed for my staff and customers. It’s crucial for me to create an environment where the team enjoys working. This positivity translates to the customer experience – happy staff provide happy service, making customers feel relaxed, welcomed, and at home.
What are some of the biggest changes you’ve seen in the Brisbane hospitality scene since you started?
Brisbane has experienced a significant foodie and boutique hotel boom, which I love! There’s so much development happening, making our city one to be proud of. Now, visitors from interstate have numerous options, plus we’re just a two-hour drive from Noosa or Byron Bay!
Your venues have had many viral food and drink moments – the strawberry croissants at Darvella, matcha floats at Pawpaw Café, and rainbow lattes at Piggyback. How do you stay ahead of the curve to deliver memorable dining experiences?
It’s all about continuous learning! I’m currently trying to master TikTok to see what people love online, both here and abroad, so we can create exciting offerings at our venues.
Now we’ve got to ask, aside from your own venues, where’s the best breakfast in Brisbane?
Florence Cafe in Camp Hill
Best cocktail in Brisbane?
Hellenika, simply because drinking a spritz overlooking the Calile Hotel pool makes it taste so much better!
Go-to coffee order?
Piccolo, I have two or three a day and then I will have an iced latte… yes, a lot of coffee!
Best advice you’ve ever received?
Slow and steady wins the race. Take time and stay focused. Success is not overnight.
Dream destination for a foodie adventure?
I think New York and LA right now. There are a lot of Australians running cafes there and of course the most amazing restaurants.
Finally, what’s cooking behind the scenes at Venzin Group?
No new projects just yet, but Citron recently launched the Citron Freeze – it’s the ultimate summer drink to enjoy in the Bayside breeze!
