Candaice O’Brien is Head of Marketing and Communications at Trippas White Group and new WBAC Committee member, taking up the role of Retail Chair in 2017.
Launching new venues, rebranding and developing new and exciting events and campaigns for Trippas White for more than two years Candaice was promoted to head up the group’s marketing and communication efforts six months ago.
“I have always been a creative person at heart and loved writing and being a ‘people person’. I had some family members in marketing who always used to say I should be in marketing or PR so that’s what I did! In the early days of my career, I joined a Government Affairs and Public Relations agency, working on some wildly different clients, every day was different and I loved it! After having worked with Trippas White Group for some time as a client I was offered a position in the marketing team and couldn’t resist and here I am today,” Candaice says.
“I really enjoy working with our venues on what challenges we are facing and gaps in the market. It’s great to then develop creative strategies to help bridge these gaps and see the successes of these campaigns. The hospitality industry is very fast paced - which can be challenging at times, but every day is different which is a positive also. With the digital age always evolving as well, you have to ensure you make time to keep learning and adapting to new channels and ways of reaching your audience - this definitely keeps you on your toes!
The Group’s local offering, Walsh Bay Kitchen, is taking a fresh turn on its menu this year with our Head Chef, Kay Hwang exploring East Chinese cuisine. The new menu is set to launch soon, offering a relaxed lunch experience during the day that allows for people to eat in or grab and go for $15. The pre theatre menu and a la carte menu offers share plates featuring Kay’s signature dish the duck, it’s a must try, plus fresh salads and other perennial favourites with a twist.
And with Valentine’s Day just around the corner, Walsh Bay Kitchen has a special offer where you can enjoy a four course-tasting menu created by Kay, incorporating ingredients thought to spark romance. Be on the look-out for avocado, chilli, oysters, chocolate, banana, honey, watermelon, rocket, olive oil, pomegranate, pumpkin seed, cream and strawberry!” (read ‘what’s on’ for more details).”
On her role as Retail Chair as part of the WBAC Committee Candaice says:
“I am very excited to join the WBAC Committee, although I am fairly new to the team I am already working with local members and businesses to drive awareness of the Walsh Bay precinct and its wonderful offerings.
Having been in the arts district for nearly two years I understand it is a tight knit community focused on really helping each other. Together I hope we can all uncover new ways to reach Sydney and beyond to drive visitation to the area and its businesses.
Walsh Bay is an iconic part of Sydney where history meets modern architecture. It’s beautiful and so close to the Harbour foreshore, perfect for all kinds of events and wedding photos. I just love the excitement when the theatres are full of shows and you can see the hustle and bustle as people go between the restaurants and theatres in anticipation to catch the next performance.”