Winning the highly prized 2024 Visa New Zealand Hospitality $30,000 Scholarship opens great new opportunities for Queenstown Bar Manager, Carolina Front.
In an exclusive interview Hospitality Business talks to Sherwood Hotel’s talented young leader about her journey to date and her desire for greater environmental sustainability in hospitality.
Q: Congratulations Carolina! Could you discuss how you entered hospitality ?
A: I came to New Zealand initially when I was 10 with my mother and her partner, who wanted to introduce us to his family here. I remember looking out the window, thinking, ‘Wow, when I grow up, I want to live here’. Less than ten years later, after finishing my studies in Finland, I was ready to make that dream happen!
A family friend ran a sports bar in Auckland’s Viaduct and offered me a job, so I packed my bags and flew to New Zealand. Little did I know I’d end up staying for twelve years and discover a deep passion for hospitality.
It was a huge learning experience: a new language with quirky ‘Kiwi hospo slang,’ unfamiliar drinks, practical skills, and everything else that came with the busy role. It set a foundation for everything I love about this industry today. Now, when I train inexperienced team members, I think of myself in that busy bar, and this reminds me to be patient and encouraging with others, just as my mentors were with me.
Visual Importance
I’ve always had a visual flair, ensuring the lighting is just right, the drinks look appealing, and the perfect music sets the mood for our guests to enjoy themselves. This experience of crafting memorable moments with family inspired my decision to pursue a career in hospitality. Once I gained skills in the industry, I realised I could recreate those cherished family moments in a restaurant setting, creating lasting memories for others, just as we do at home. I studied art and photography at the Pekka Halonen Academy in Finland.
After gaining valuable skills in my first hospitality jobs, I realised how transferable they are around the globe. I have worked in various places in New Zealand, and when I returned to Finland for a winter in Lapland, I felt confident in my ability to secure jobs in local restaurants. I also worked in several restaurants in Helsinki before moving to Australia, where I explored opportunities across the country.
Everywhere I went, I was eager to learn and seize every opportunity to develop my skills. I became particularly interested in bartending, fascinated by how different combinations of liquids could create amazing flavours and how to present them beautifully.
My experiences included working in vineyards and high-end restaurants, where I had the chance to taste exquisite wines I had never encountered before, igniting a deep passion for wine.
While in Australia, I also completed farm work to extend my working holiday visa. This experience allowed me to work in vineyards, where I gained insight into the entire winemaking process, from grape cultivation to the final product.
Q: Where do you see yourself in five years’ time?
A: While it’s hard to predict exactly where I’ll be in five years, I’m excited about this scholarship opportunity; I hope it will help me deepen my understanding of the industry and explore ways to work more sustainably. I aspire to not only enhance my own skills but also contribute to creating a positive impact within the hospitality community.
The scholarship prize includes a five-day placement at a top international hospitality venue, professional development, a one-year mentorship, business training and future participation in Visa Wellington On a Plate.
A special thank you to Visa for providing the platform to expand my knowledge on sustainable hospitality and helping me make impactful choices for a greener future.
Q: How did you hear about the Visa scholarship?
A: I learned about it through my boss at work. She knows about my eagerness to take on new projects and my desire to learn more and gain new skills and experiences. Her recommendation really inspired me to apply, as it seemed like a great opportunity to further my journey in the hospitality industry.
At Sherwood, I focus on using only local products in the cocktail menu, and the wine list has an emphasis on natural and organic wines. I encourage the bar team to continue waste reduction techniques and to engage suppliers who can support our commitment to sustainability principles.
The hotel has been recognised internationally for its zero-waste practices in the kitchen and bar. I would like to thank the amazing people I have had the privilege to work and learn with, especially the managers and owners of Sherwood, who have always trusted me and encouraged my creativity. A special thank you to Visa for providing the platform to expand my knowledge on sustainable hospitality and helping me make impactful choices for a greener future.
Q: Do you have mentors or special influencers in your career?
A: My manager from my previous job at Blanket Bay in Glenorchy (Marisol Caceres, now the Food and Beverage Manager at the Hills Golf Club), exemplified this perfectly. Marisol demonstrated how to lead a team fairly and instilled a strong belief in myself. She also taught me how to be a strong female leader and not to be intimidated by males in the industry. She encouraged me to strive for excellence in my work while guiding me on how to be a good leader.
Helsinki Colleague
I admire individuals in the business who are passionate and stand firm behind their beliefs, even if it means breaking a few rules to do so. One person I really admire is my former colleague Carlos Henriques, who I worked with in Helsinki. He opened the first zero-waste restaurant in the city, breaking away from traditional norms. Having witnessed a lot of waste during his career as a chef in fast-paced environments, he was determined to create a restaurant that would address this issue.
He has opened several restaurants and is leading the hospitality industry with his innovative, green approach to hospitality. I also greatly respect those who strive to make hospitality greener and actively care for the land and their surroundings. Their commitment to challenging the status quo while promoting sustainability inspires me to embrace my own passion and creativity in the industry.
Q: What is your favourite cocktail, paired with a favourite dish?
A: Choosing a favourite cocktail is almost impossible, but I always believe that a good base spirit is key. That’s why I love a classic gin martini made with high-quality gin and vermouth. A gin martini goes well with fresh oysters, and together they make a fantastic treat.
Scholarship Background
Valued at NZD $30,000, the scholarship was launched in 2023 to inspire more young people to pursue a long-term career in the hospitality industry. Chef Joshua Ross of Bellamy’s and Twenty-Eight was the inaugural winner .
It is open to NZ residents aged 22 to 35 years with a minimum of two years’ experience working in the hospitality industry. Country Manager, Visa New Zealand and South Pacific, Anthony Watson says, “Initiatives like the Visa New Zealand Hospitality Scholarship are critical in supporting and nurturing local industry talent. Emerging leaders like Carolina Front have an important role in driving a sustainable and innovative future for the hospitality industry in New Zealand and we are excited to support this journey.”
The Visa New Zealand Hospitality Scholarship is supported by the Hospitality Training Trust.For more information and full details on application criteria visit https://visawoap.com/visa-nz-hospitality-scholarship.
