From The Pass: Elliot’s Morning After Story
From the very first menu to countless rosti perfected on the pass, Elliot has seen Morning After grow from a bold idea into a Brisbane institution. As one of the café’s earliest chefs — and later Head Chef — his reflections capture the energy, challenges, and family spirit that defined the kitchen in its first chapter.
Ask Elliot which dish he’s most proud of, and he doesn’t pick just one. “There are quite a few dishes that come to mind,” he says. “Perfecting the potato rosti was a challenge, but personally I think being part of the opening, and the first entire menu was special.”
That opening menu — ambitious, creative, and unafraid to experiment — set the tone for Morning After’s reputation as a brunch pioneer. For Elliot, it also marked the beginning of a work culture that felt like family. “The MA team was like a family. Yianni, Soula, Michael and Nick really made work enjoyable. MA is the epitome of everything a brunch venue should be, from the fit out to the evolution of menus and being able to uphold such a high standard through unprecedented times.”
The kitchen was always busy, but it thrived on teamwork and humour. “It was busy, busy all the time — that was the only challenge. Everyone in the team knew their role and did it well. The opening kitchen team was fun, and worked well together. Long hours and hard work from everyone involved made it easy and enjoyable.”
There were also lighter moments that carried them through. “Too many funny moments to pin-point one,” Elliot laughs. “The constant banter between Yianni and Soula made many hard or busy days much more enjoyable!”
More than just great food, Morning After shaped how Elliot cooks today. “MA definitely gave me the freedom to cook without restraints. Not bound by styles, flavours or traditional methods. Yianni’s love for food and pushing the boundaries had a big impact and still does to this day in my approach to cooking.”
It wasn’t just Yianni, though. Soula’s presence was just as impactful, and friendships like those with Mauro, a fellow opening team member, left a lasting mark. “It’s rare to find such beautiful, supportive owners in hospitality, that are both equally involved and passionate for the industry. They made it truly feel like we were all part of their family.”
When asked what advice he’d give to the next generation of chefs at Morning After, Elliot’s words reflect the same openness and passion that shaped his own journey: “Express yourself, absorb as much as you can about the business side of things, trust in the leadership team — they are still the best in the business for a reason.”
