“Hearty, honest and wholesome. At Red Star, it's all about fresh, local goods,” said Red Star Burger Bar owner Scott Bickley.
Bickley wanted to become a chef for as long as he could remember. He began by cooking at home with his mother and grandmother before transitioning to working in kitchens at fourteen. After high school, Bickley worked at his local pub, as well as in fine dining, luxury private lodges and ski area management. Throughout these experiences, he learned knowledge from owners and managers and built up his savings to eventually open up a business of his own. In 2015, he purchased a run-down but well-loved burger bar in Wanaka, which Bickley renovated and re-branded over a couple of years, turning the establishment into the restaurant that is Red Star Burger Bar today.
Red Star burgers are made using local products, including hand-pressed patties, free-range chicken, happy eggs from the farm down the road, wild game, and its famous homemade sauces. The restaurant prides itself on keeping its food simple, letting the ingredients shine and the banter flow.
Red Star Burger Bar also takes protecting the environment seriously. The initiatives they have taken include encouraging dine-in over take-out orders, using biodegradable, compostable and recyclable packaging, removing single-use plastics from its fridges, and sending the restaurant’s food scraps to local farmers.
Bickley’s favourite part of working in hospitality is the staff and customers. He is grateful to have worked with staff from all over the world in a fun and rewarding work environment.
When he is not working, Bickley likes to spend time with his young family going on adventures around Wanaka, including hiking and camping through the high country. In the summer, they relax by the lake, and in winter, the family likes to go snowboarding in the mountains. Bickley is also a game hunter and a free diver. His freezer is always well-stocked with wild venison, homemade tahr salami, crays or paua.
Working in the hospitality industry has come with its challenges. Covid-19 has brought in skilled staff shortages and rising food costs, which have limited the operating hours, turnover, and profitability of Red Star Burger Bar. Bickley added that he had navigated lockdowns and restrictions by supporting his crew with good wages, a fun work environment and opportunities to upskill in the industry.
Bickley’s top advice for someone just beginning their hospitality journey is to work hard and take advantage of all the opportunities that arise. Those that are willing to learn and lean into the industry will go far.
