{"id":36846,"date":"2025-01-19T17:46:56","date_gmt":"2025-01-19T17:46:56","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/dani-whitehart-how-passion-and-community-drive-success-at-bar-bellamy\/"},"modified":"2025-01-19T17:46:56","modified_gmt":"2025-01-19T17:46:56","slug":"dani-whitehart-how-passion-and-community-drive-success-at-bar-bellamy","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=36846","title":{"rendered":"Dani Whitehart: How passion and community drive success at Bar Bellamy"},"content":{"rendered":"


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\"\"\"\"Photography by Harrison Moss.\u00a0<\/strong><\/p>\n

164 Rathdowne Street,<\/strong>
Carlton. 3053<\/strong>
[email\u00a0protected]<\/span><\/strong><\/a><\/p>\n

Bar Bellamy lives up to its name, which means \u201cgood friend.\u201d This warm neighbourhood spot offers a welcoming atmosphere where the bistro and cocktail menus shift with the seasons, ensuring there\u2019s always something new to discover.<\/p>\n

Whether guests are stopping in for a pre-dinner aperitif, catching up with friends over a seasonal meal, or making Bellamy their final stop for the night, the bar invites everyone to pull up a stool and relax in good company. It\u2019s the kind of place that feels like a home away from home.<\/p>\n

And a lot of that comes down to the warmth of their host and co-owner, Dani Whitehart. She recently took out the award for Host of the Year, proudly sponsored by The Blend, at this year\u2019s Bartender Magazine Australian Bar Awards. We chatted with her about Melbourne, bars and how to be a great host.<\/p>\n

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Tell us a little bit about how you got into the bar industry?<\/strong>
I\u2019m actually from a caf\u00e9\/restaurant background. My first job was in a Thai restaurant when I was 15. I met Oska when we were 19, and he was already on his bar journey. I\u2019d go after work and sit at the bar. The bar industry here is so welcoming; through attending events and just being present within the hospitality community, I felt I got to know so many bar folk and was involved before I even started working in bars.<\/p>\n

Your bar has received a lot of praise and accolades, what do you think makes a venue hum?<\/strong>
We\u2019ve been blown away by how the bar has been received, especially since we\u2019ve been borderline (or fully) obsessed with the concept long before we had the space. I think the key is nailing the concept and making sure every decision, even the small ones, aligns with it. That\u2019s probably what I\u2019d say if we were having a chat over a glass of wine.<\/p>\n

But honestly, I believe it\u2019s the team. Hiring people who are passionate and genuinely care about what they\u2019re doing, while being warm and welcoming, has been our main \u2018criteria\u2019. Everyone on the team has brought something valuable, and we\u2019re really grateful for that. I think the authenticity of the team has been vital to Bar Bellamy\u2019s success. Ultimately, I think what makes a venue hum is the people you choose to fill it with.<\/p>\n

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Dani taking out the prize for Host of the Year at this year\u2019s Bar Awards<\/figcaption><\/figure>\n

What have been some of the highlights of the bar-owning journey so far?<\/strong>
There\u2019s no specific day in mind, but there\u2019s definitely a feeling\u2014the first time I looked around and the bar was full, the team was handling everything perfectly, and the space felt exactly like Oska and I had imagined for years. If I could bottle that feeling and sell it at an exorbitant price, it would still be undervaluing it.<\/p>\n

Winning Small Bar of the Year in our first year of opening was another huge highlight. We truly didn\u2019t think we were in the running, so when it was announced, I was probably one of those overly emotional people others look at and think, \u2018chill\u2019. But chill, I did not. After pushing through exhaustion, self-doubt, and the rollercoaster of stress and elation, it felt like the biggest pat on the back to know people liked the space\u2014it meant the world to us.<\/p>\n

Finally, meeting other professionals, whether through venues we\u2019ve hosted or been hosted by, has been a huge highlight. Collaboration and community are the coolest things about this industry, and I can\u2019t pinpoint just one venue or person because they\u2019ve all been standout moments.<\/p>\n

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\u201cWinning Small Bar of the Year in our first year of opening was another huge highlight. We truly didn\u2019t think we were in the running, so when it was announced, I was probably one of those overly emotional people others look at and think, \u2018chill\u2019. But chill, I did not. After pushing through exhaustion, self-doubt, and the rollercoaster of stress and elation, it felt like the biggest pat on the back to know people liked the space\u2014it meant the world to us.\u201d<\/strong><\/h2>\n<\/blockquote>\n

What have been some of the biggest challenges?<\/strong>
Imposter syndrome. I think everyone goes through it at some point, but as a woman, it can be especially tough in this industry. On days when I\u2019m battling self-doubt, a male rep will walk in and ask if the owner is around (implying it\u2019s someone who looks different from me), and that can be soul-crushing. Learning to have faith in myself has been an ongoing challenge, but I\u2019m getting better at it.<\/p>\n

Decision fatigue is another big one. In the first few months of opening, we were sleeping very little and eating even less. Every waking moment was spent at the bar, and the adrenaline of opening carried us through. But once that wore off\u2014probably a healthy thing\u2014we crashed. After about eight months of constantly making decisions about our rapidly rotating menus, events, and everything else, I was exhausted. That\u2019s when we hired more staff and rethought our structure to streamline things.
It might sound corny, but every low point has taught me something or shown me where I need to improve. So, in a way, I\u2019m thankful for the challenges (sort of).<\/p>\n

What do you do to unwind in the moments you\u2019re not at work?<\/strong>
I love going to bars. Even if I say I need a break from work, Oska and I will give each other \u2018the look,\u2019 and we know we\u2019re heading out for drinks. It\u2019s fun to be in someone else\u2019s space.<\/p>\n

When I\u2019m not drinking, a perfect night is cooking something delicious and watching a movie with Oska and our dog Mango\u2014absolute bliss!<\/p>\n

Who have been some of the mentors in your career?<\/strong>
I\u2019ve always looked up to my old boss, Jesi Beaton. She was my boss at two places I worked, one being a social enterprise called Sibling, where we trained people facing barriers to entering the workforce. Jesi taught me a lot about the back of house, but more importantly, I learned so much from the way she led the team with care, respect, and conviction.<\/p>\n

Watching her manage two teams\u2014the core staff and the volunteers\u2014was inspiring. She showed me that leadership isn\u2019t one-size-fits-all. You can use a soft touch and still earn respect. It was a big shift for me because, up until then, most of my bosses were men whose leadership styles weren\u2019t always effective. Jesi showed me a different approach, and it made a huge impact on my own leadership style.<\/p>\n

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Dani & Oska at Bar Bellamy<\/figcaption><\/figure>\n

What\u2019s a great bar shift look like to you?<\/strong>
All the chats! Whether we\u2019re packed or have just two groups sat at the bar, when people start talking to each other and having a good time, it\u2019s like the TV show Cheers. It gives that neighbourhood cocktail bar vibe, and I love it.<\/p>\n

Who is the best person to be in the trenches with on a busy night?<\/strong>
I have to give it to my man, Oska. I love his energy. He\u2019s got one of the most powerful shakes in the Southern Hemisphere, and when we\u2019re bouncing off each other, it\u2019s just so much fun.<\/p>\n

Where do you see yourself in five years?<\/strong>
I still want to be doing regular shifts at Bar Bellamy\u2014I never want to stop that. Hopefully, by then, we\u2019ll have our upstairs lab up and running. We love dreaming up new concepts, and I think we\u2019ve got another great one in the works.<\/p>\n

What\u2019s the best bar you\u2019ve been to and why?<\/strong>
I can\u2019t choose just one, but some of my top experiences have been a perfect mix of great drinks and warm service:
Native in Singapore: A<\/strong>fter a pop-up at Burnt Ends, we squeezed in a visit before our flight. The service was fantastic, the drinks and concept were brilliant, and even though it was brief, I always think about that experience.
Byrdi in Melbourne:<\/strong> Being served by Luke Whearty\u2014he\u2019s a legend for a reason. The drinks are always delicious and interesting.
SG Club in Tokyo:<\/strong> Sae Inoue served us, and her service was warm and knowledgeable. The drinks were amazing, and we had a fun (and maybe too big of) a night there.<\/p>\n

What are you drinking right now?<\/strong>
Bughouse\u2014today, tomorrow, forever.<\/p>\n

What do you love about the Melbourne bar scene?<\/strong>
The sense of community in Melbourne\u2019s hospitality industry is incredible. I think it\u2019s always been one of Melbourne\u2019s strengths, but it\u2019s only gotten stronger, especially after COVID. We all support each other and celebrate each other\u2019s successes. It feels like we\u2019ve realised we all rise together or fall together. x<\/p>\n