She’s fabulous, energetic and amazing with our clients, you would most certainly know her voice if you heard it.
Always helpful and polite, NanaYaa is amazing with events and has a deep affection for food! Get to know her better and why she’s a special part of the Laissez-faire family.
Use 3 words to describe Laissez-faire
DIVERSE- (in as many ways as possible, whether that be food concepts, clients or our staff, they are from all over the world!)
INSPIRED- (opportunities, in-vogue trends, fusions in our menus, presentation)
EXPERIENCE- (luscious cuisine paired with premium beverages, superior service and unique locations throughout Sydney)
What's your favourite Laissez-faire venue?
The Cell Block Theatre at the National Arts School in Darlinghurst – love the originality, history and evolution of the space over the past century – from a women’s gaol to an arts school that has unique and charismatic exclusive venue spaces. I’ve seen the venue transform itself, from a bespoke wedding location, to a fabulous out of this world corporate awards space. The venues ability to adapt to any theme or vision is amazing and inspiring, put simply it exudes creativity.
What has been your favourite event to work on thus far?
My first Laissez-faire supervised event was a 180 guests beach themed Christmas Party, at the fabulous Point Piper Mansion. It was a picture perfect 32 degrees summer day, guests arrived by luxury boat, and the Potbelleez performed LIVE! Our chefs created a magnificent food stations, our BBQ station featured gourmet meats and chimichurri with fresh gourmet salads and the sushi station was a standout as it centred a large 8kg fresh tuna!
What do you eat for breakfast?
Vegemite on brown grainy bread or Cheerios. If I’m not rushing out the door, scrambled eggs and spinach leaves with Moroccan herbs and avocado = Classsic! If I’m feeling a little naughty, vanilla protein pancakes with blueberries and Greek vanilla yoghurt with a sprinkle of cinnamon.
What's your favourite winter food?
Being a huge lover of food (with African and Italian parents – I have no choice but to eat) it’s hard for me to narrow it down to one food.
It would probably have to be grilled salmon with lemon, black cracked pepper and Italian herbs with a side of baked sweet potato and steamed broccoli. With a spoon full of pearl cous cous with cumin, turmeric, zucchini carrots and cranberries.
What's the one thing you can't live without?
Music! All day every day! I can’t sing or play an instrument unfortunately but music has been a significant part of my life with a lot of memories tied to songs or lyrics.
Makes me happy and takes me to a creative space yet helps me focus at the same time
