Jim’s started his career early in life, selling KOOL-AID from a stall in his neighbourhood in Toronto Canada with his childhood friend. “It should have been obvious right from the start” says Jim mother Barbara Granger. This was followed by an interest in the kitchen at home with mum’s watchful eye on proceeding…
Later Jim caught the “Event” creating bug, organising a harbour cruise for a girlfriends 16th birthday, with 80 guests. A resounding success, everyone had a great time….running the bar at the family Christmas parties became his next trick…once completing his tertiary education, Jim packed the bags and took off to Europe. Based in London Jim started to work for a large Hotel group, and when he wasn’t in the bar entertaining the hotel guests , he was in the back of the kitchen learning more about food prep and menu design from the Chefs. Returning from extensive travels, Jim decided to get back into the industry at the good old Australian grass roots drinking end of the business, the PUB. The allure of food was calling again, and he ran CAPTAIN CODS SEAFOOD on the Gold Coast in Queensland for a few years before returning to his love of “the pub game” in Sydney.
Jim worked under the skilled eye of Rod Pittorino at the BAYVIEW TAVERN in Gladesville. This was the home of some of Sydney’s best live entertainment, and the birth place of some of Australia’s greatest bands. Then the opportunity to run the EPPING HOTEL came up, and Jim spent 16 years with the ever changing market conditions to bring a great suburban iconic pub into the new millennium.
The city was calling, and Jim has finally settled into THE LANE.
“THE LANE represents all the good things about life, love and enjoyment that I have learnt from my time and travels through the industry worldwide” as he likes to say “THE BEST YET!“
Chef Lorenzo Ragagnin
Lorenzo started his career in Milano Itlay for the SOL MELIA, one of the largest resort companies in Europe. He then moved onto small family restaurant in central Milano Trattoria Montina. Once his skills were perfected he moved to Sheraton Diana Majestic, under Chef Paolo Croce. Lorenzo then moved to the United Kingdon to try his hand in an English speaking environment, Piccolino, Wimbledon Village.
This was the beginning of Lorenzo’s love affair with the English language, and the infancy of his desire to live in Australia. The peak of Lorenzos European career was stint at the TWO MICHELIN STAR Restaurant called “CLANDESTINO” in Milano, under Chef Moreno Cedaroni. The desire for the best weather in the world, and lets face it the best place to live, was too strong and Lorenzo packed his suitcase and finally made it to Australia.
The first venue he worked at was LA PESA, due to an arangement made at its sister venue in Milano by the same name…….but this was like working at home, so THE LANE was next were we all benefit from his world-wide Michelin Star experience, and he benefits from perfecting his English skills……i think we have the better end of the deal……..