Windows’ views gets brighter

IF you thought the view from Windows Restaurant at Burswood were good before, now it’s even better.

If you look at the wall where they hang their awards (they’ve won more than 20), you will find that instead of two Gold Plate Awards for Fine and Occasional Dining, Windows is now the proud owner of three.

This year Windows Restaurant at Burswood International Resort Casino took out the honour for the third year running.

If Windows wins again next year, making four in a row in the same category, they will be given the Prix d’Honneur award and be asked to gracefully retire from competition in that area, so the other restaurants in town have a chance to win too.

Not only did they scoop the pool in the Fine and Occasional Dining category, but waiter Nick Price also took out The Professional Waiter of the Year Award. Winning it seems is becoming a bit of a habit, considering just two years ago fellow waiter Nick Shearer also won this award for Windows.

No one is more proud than head chef Marianne Kempf.

Ms Kempf came from Bavaria in Germany to Australia in 1985 with a masters degree in cooking and along with partner Hans Lang (now the executive chef for Burswood International Resort Casino) opened the restaurant in 1986.

Despite the huge success of the restaurant she began, Ms Kempf insists on sharing the accolades with her team of chefs.

“It’s good for my boys,” Ms Kempf stated like a loving mother of six chefs, “because it is a motivation for them, they know what they can do, they know what they have to achieve.

“And it’s not only hard work, but they know that they get an award at the end of the day.”

And just like a mother she was full of confidence about the victory, stating that she was not shocked by the win, but then again nor would she have been shocked by a loss: “You have to be happy to win, but you shouldn’t be shocked if you loose.”

When asked about her motivation she simply said: “At the end what counts is customer service that you try to make the customer at all times happy.”

It’s as clear as the finely polished windows her restaurant is named after to understand why she’s repeated been judged the best of the best.

Ms Kempf still orders all the food for the restaurant personally and adds seasonal and available delicacies to the menu as they come onto the market, for example crayfish, white asparagus, WA marron and milk fed lamb. And she’s as tough on her suppliers as she is on herself: “If I don’t like it, I send it back, no questions asked.”

Windows manager David Bloom, was a little more shocked at the win than Ms Kempf.

“This year I was surprised yes, because to get three years in a row is quite an achievement,” he said, musing over the thought of taking out the prestigious Prix d’Honneur Award if his team wins again next year. After managing Windows for six years Mr Bloom was also adamant that good staff was the key ingredient to success.

“A lot of the staff here now have been here for three or four years and I think one of the reasons that we have won it (the Gold Plate Award) again this year is that the team has just got stronger and stronger.”

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