Peter Owen
Peter Marchant, the famed Sunshine Coast sommelier who has traveled the world judging fine wines, has made a major career change and taken on a new role as Noosa Springs Golf Operations Manager.
He started his new job this week, leading a new team in the resort’s golf shop alongside former tournament pro Tamara Johns and the effervescent Gabriella Latham-Callcott, who now occupies a full-time position.
Mr Marchant, who worked for Spicers Retreats for six years, including a stint as general manager of its Clovelly Estate property in Montville, rekindled his love of golf during a Covid-enforced break from the hospitality industry.
“I was based in Peregian and started playing regularly in Peregian Springs,” he said.
Then, when a position was advertised for a casual golf assistant in Noosa Springs a few months ago, he decided the time was right for a new career direction.
“I thought it might open up opportunities in the future,” he said.
It made. When the position of director of golf operations became vacant in early September, Mr. Marchant’s colleagues encouraged him to throw his hat in the ring.
“I don’t have PGA experience, of course, but my past experiences have given me the skills to do the job,” he said. “And I have the greatest respect for Tamara Johns, who has a solid background as a professional golfer.”
Promising to “spend a lot more time in front of people”, Mr Marchant said members will find him working behind the counter, tidying carts and, when he can, playing with members at competitions.
“I’m looking forward to the development side of the role, and you can’t do that sitting in an office,” he said.
Mr. Marchant describes himself as an “Excel spreadsheet freak” and a manager who relies on statistics, operations and the implementation of effective systems.
“The Noosa Springs Golf Shop is an exceptional operation,” he said. “But I believe we have a great opportunity to build on what has already been achieved and, if necessary, to challenge tradition.
“I respect tradition and have no intention of changing things for the sake of it,” he said. “But you still have to assess performance and consider what can be improved.”
Mr Marchant’s working life began helping his mother with her catering business in Brisbane when he was nine. He worked at a local fish and chip shop when he was 12, became a waiter at Bardon’s Avanti restaurant when he was 17, and traveled to Europe, where he developed a career in food and drink.
He has managed and owned a number of cafes and restaurants in Brisbane and has won numerous state and national awards. Most recently, he was resident sommelier at the upscale Market Bistro restaurant in Maroochydore’s CBD, where he curated a collection of over 1,000 wines.
For a man who was certified by the Court of Master Sommeliers of Australia in 2007, served as state chairman and national executive member of Sommeliers Australia for five years and was selected as a scholar for the school of world’s most exclusive wine, the Len Evans Tutorial, Mr. Marchant is remarkably down-to-earth.
He claims he doesn’t really know much about wine except that it promotes happiness and joy, insists his favorite drink is a cold beer and admits he has a lot to learn about his new role.
But he’s committed to listening to people’s opinions, tackling the task with enthusiasm and fun – and playing golf as much as his job allows.
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