Meet one of Tesoro’s passionate team members – Seth Kaehne, whose love for hospitality runs deep in his veins, thanks to his family’s rich background in the industry. At Tesoro, he enjoys the freedom to craft new cocktails, with his Peach Fizz creation being a personal favourite. Learn more about his background and what inspired him to be part of the Tesoro family.
Q: Tell us a bit about your background and how you came to Tesoro. Any career highlights you would like to share?
After enrolling in my degree in Business, majoring in Finance and Management, I realised that hospitality was a career I was passionate about. I applied to do some work experience in front-of-house, but before I had the chance to start my work placement, I was offered a job on a trial basis. I’ve been working full-time alongside my degree ever since.
Both my parents originally came from hospitality, so I grew up surrounded by food and cooking. My dad was an executive chef for over 15 years, and my mum a restaurant manager for the same, before they both changed careers. Food and the creation of drinks are in my blood.
Q: Where is your favourite foodie location to travel to, and what do you love to eat there?
My favourite foodie destination is Malacca in Malaysia. We’ve traveled there many times and built lifelong bonds with the people. We used to stay at an Accor property during Christmas, where they’d serve a buffet of traditional Malaysian food. One dish I always loved was Nasi Lemak – rice cooked in coconut milk, served sweet or savoury. I used to eat the rice by itself!
Q: What is your favourite part about your role at Tesoro?
My favourite part is the creativity and leadership that come with the role. Every day, new situations arise, giving me the opportunity to teach and guide my team, while also learning from them. Having worked at many bars, Tesoro stands out for the freedom it gives me to create new cocktails on a monthly and weekly basis, which is incredibly fulfilling for my passion for cocktail mixing.
Q: Tesoro’s menu shines the spotlight on Tasmanian producers. If you had to choose, which dish and supplier would be your number one choice on the menu?
As classic as it is, I always choose the Cape Grim dry-aged sirloin when I come to Tesoro. The steak is full of flavour, and our chefs always cook it to a perfect rare!
Q: The cocktail menu at the bar is ever-changing and evolving – what’s your favourite cocktail or tipple you’ve ever had at Tesoro?
My favourite cocktail I’ve had at Tesoro was one I created for our monthly special – the Peach Fizz. It featured gin, citrus, peach syrup, and Aperol, shaken and served chilled. The sweetness was beautifully balanced, allowing the flavour of the Tasmanian gin to shine through.