Spreading the Squadron story through informative guided tours

Full-on foodie thriving in a happy industry

Story & picture by Debra Douglas From behind the scenes, to front of house the Squadron’s new Food & Beverage Operations Manager, Cameron Lawless, admits he is a full-on foodie who loves working in hospitality. “It is a happy industry – all about people,” said Cameron. “Over the last 30 years in the industry, I have had a lot of fun. I wouldn’t be doing it unless it was fun. But it is a profession that must be in your blood.

“I always wanted to be in the hotel industry. I had an uncle who had been a barman and then a hotelier in Singapore for many years. He was a great whisky and gin drinker who made great cocktails at our family gatherings. As a little boy, I was amazed how he could rustle up those cocktails.

“My parents entertained a lot at home and I was aways brought out to say hello to the guests, which was good for my confidence. It was the time of fondue sets, Steak Diane and the real treat of going out to Cobb & Co for a seafood basket. I was fascinated by it all.”

Leaving school Cameron was very clear where he wanted to go. He completed a hotel management course at AUT and entered the culinary world at De Bretts Hotel. This led him to the position of Senior Sous Chef at the Dorchester, London and then time at the Grand Hyatt Melbourne as Executive Sous Chef.

Back in Auckland, Cameron owned a couple of catering companies before deciding to move into management with the opportunity to work with the Radisson Group. This included stints as Food & Beverage Director at hotels in Brunei, Shanghai and Batam, Indonesia; a General Manager position at NZ Unlimited Restaurants, based in Johor, responsible for the development and delivery of NZ-themed restaurant brands in Malaysia, and then a Food & Beverage Manager role at the Sofitel on the Gold Coast.

“But I am definitely an Auckland boy, so my wife, Magdalene, and I came home, where I took up the role of Senior Consultant with Stonyridge Vineyards Ltd.

“I also wanted to continue my passion for sailing. I used to zip round in a Hobie Cat and hope to get back on the water again soon. And I like to tinker with cars. I have a 1973 Porche 911 and Alfa Romero GTV, old cars that need to be driven.”

Prior to joining the Squadron, Cameron was employed at the Royal Auckland and Grange Golf Club, helping to establish their new club house. This, he says, gave him a good understanding of the workings and legacy of a prestigious club.

“The Squadron is classic, though; it is a privilege to be here. Its history is so huge, I am in awe sometimes when I stop and look at the trophies and the pictures on the walls. And I tell the young ones here that we are visited by very special people, for example, the Cobbies (senior members) who have experienced a whole lot of life.

“The Squadron has a couple of very exciting years coming up. Hospitality, however, is going through a period of adjustment and the rules have changed. At the moment, until we can get to the staffing levels we had prior to Covid, it’s all hands-on working hard to do the simple things well, while still creating a great space and experience for members. And, of course, there are always opportunities to improve and enhance members’ experiences.”

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