Meet Marianne, Four Frogs' New General Manager
We’re very excited to welcome Marianne Poirey to the Four Frogs team as the new General Manager. To help get to know her better, we asked Marianne a few questions about her life in Sydney, her new role, and her Four Frogs favourites.
How long have you lived in Sydney?
Originally from France, I have been living in Australia and Sydney for seven years. I became a citizen last year and it was an exciting step for me.
Tell us about your experience in the food industry.
Hospitality is much more than a job for me, it is a passion. Over the last 20 years, I gained valuable experience by working for Alain Ducasse Enterprise in Paris, Accor group in Bretagne, Marriott company in French Polynesia and the Luke Mangan company in Sydney. I have led major projects for luxury establishments, such as being a part of the preopening team for ‘Le Jules Verne’ Restaurant on the Eiffel tower.
I had the privilege to be a part of the Appetite for Excellence program with Luke Mangan, a national hospitality award to promote young Australian talent in hospitality. I had the opportunity to work with Australia’s best chefs, restaurateurs, restaurant managers and professionals in our industry.
What is your role at Four Frogs?
As the General Manager at Four Frogs, I oversee the operational and financial development of all four shops. I make sure our fantastic team has the right tools to do an excellent job.
My main focus is on customer satisfaction, staff communication and training, and sourcing local, quality products. I have my 100 quality point focus: 33.33% great product, 33.33% great service, 33.33% great atmosphere.
What excites you about joining the team?
Over the past seven years, I have been focusing on Australian culture and food. It’s exciting to be back in an environment with French food and culture. It’s a unique challenge to bring that to Australia and reconnect with my own roots. Being a part of Four Frogs Creperie is a privilege. Our talented and motivated team is an excellent source of inspiration for me. I enjoy giving them the best support to reach their full potential.
I am also proud to say that the quality of our galettes are the same as if you were seated in a Breton restaurant facing the Atlantic sea, in Western France – with a glass of Cider of course.
Why is quality and local produce so important you?
I am from Eastern France, specifically, Franche-Comte/Alsace which is a very influential region for wine and cheese. Since I was very young, my parents always shared their love for fresh, seasonal and locally sourced produce. I remember my Mum gardening and teaching me how we should respect and protect nature. In the summer, we would go wild blueberry picking in the mountains and in autumn my Dad would take me mushroom foraging.
My parents were cheese retailers, and my brother is now a Head Chef in a fine dining restaurant in Switzerland. Perhaps my path was organically drawn toward hospitality.
Through the years, every chef and hospitality professional I have worked with has shared their visions and love for produce and nature. They showed me how important it is to know what we are eating, where it comes from and how we should eat it.
I am passionate about supporting local businesses and protecting the environment. Now more than ever in these uncertain times, we must rethink our ways of living and consuming. We have to focus on what is essential and help each other.
What do you enjoy when you’re not at Four Frogs?
I love to enjoy some good wine and food with friends. When I am not eating and drinking, I practise yoga, outdoor exercise and
reading. I am always striving to find a balance between my personal life and my passion for my work.
What is your favourite Crepe and Galette?
My favourite Galette is the Complete (Egg, Ham and Cheese). It brings back great memories of
Bretagne.
I don’t have a big sweet tooth, however, I love the ‘Crepe flambee au Grand Marnier’ with sugar.
Keep an eye out for Marianne
Next time you’re at Four Frogs be sure to say ‘hello’, she would love to meet you.