It is difficult to go through the pages of any magazine or guidebook and not see a mention of one of Cairns’ premier specialist seafood restaurants, Tha Fish. Nestled on the Pier for almost 20 years, it has built a solid reputation for excellence in food and service, from its founding owners Sheldon and Carolyn Wearne through to its current management team.
With a stream of accolades, Tha Fish continues to set the standard for seafood dining in Far North Queensland and beyond.
Alain Giuca, general manager of Tha Fish, exudes a calm confidence in his day-to-day management of the front of house of this renowned and busy restaurant.
Alain, far better known by the affectionate moniker Bondy, has been with Tha Fish for the best part of a decade, starting with humble beginnings in the kitchen, working his way through various roles, perhaps with more than a gentle nudge from the owners, and eventually finding his happy home in front of house.
His ability to greet all customers is legendary and his appearance does not diminish his reputation. He has perfected the tropical dress code and each day heralds a new visage for customers with his stylish, often outlandish shirt attire receiving almost as many reviews as the restaurant menu.
When talking about Tha Fish, Bondy has a great affection, not only for the team and what they contribute and how he himself is merely a part of that group, but also for the customers and how his motivation to see them pleased by what the restaurant creates is paramount.
“This really is a working culture,” Bondy explains.
“It is a team, we expect a contribution from all; we demand it, and it is what makes us cohesive.”
Describing the team, he says they are mutually supportive, from the kitchen to the waitstaff. “It's all about creating a customer experience and doing that together.
“There are no hard lines of leadership. There is a cohesion within the team that enables everyone to contribute for the betterment of the service.”
Bondy acknowledges that even though Sheldon is much less active in the day-to-day running of the restaurant, he is still very much there and always on the end of a phone to help and guide the team with his considerable experience.
“Sheldon’s reputation amongst chefs in the region is unsurpassed and I value his support immensely,” Bondy says.
Bondy himself experienced an interesting journey into hospitality which was both varied and nomadic. After sampling Australia and the world, he found himself called back to Cairns, and to Tha Fish.
To him, Tha Fish, although rated as the region’s premier seafood restaurant, is almost cuisine agnostic. The assurance, he says, of what the customer has here, is about indulgence, quality, consistency and location that are unique and unbeatable. The food and drink are the high points of the experience and the consistency, quality and concept behind it go without saying.
Tha Fish has occupied its marina boardwalk location since opening in 2005 and boasts regular diners who travel from near and far to dine there year after year.
“It has been great over the last 12 months, as we have seen international visitors return, to greet some familiar faces and friends,” says Bondy.
The restaurant has always felt like a family to him and he tries to extend that to the way he supports and looks after staff, and in turn by the way they deal with all of their customers.
“Even though the restaurant is conspicuous, the detail and service should always be inviting, as it would be if visiting my home, and each guest deserves nothing but the best.”
For bookings, visit www.thafish.com.au
