Fun Stuff

It takes a village to bring Eagle Bay Brewing Co. to life, and with every village its people are its backbone. As part of our It Takes A Village journal, we catch up with some of the humans who keep our little corner of Eagle Bay humming.

Meet Thibaud – our Venue Manager, surfer, former engineer and long-time hospo legend.

Hospitality has always been on the cards for Thibaud, even if it didn’t look that way on paper at first.

“I was always really interested in restaurants,” he says. “I loved the idea of having my own place one day.”

Life first took him down the “sensible” route, engineering back home in France, until a conversation with his boss flipped everything on its head.

“He could see something wasn’t right and asked, ‘What do you actually want to do?’ I told him I’d love to have a restaurant one day. And he just said, ‘Well, f**ing do it.’* That was the moment. I thought, yeah, all right then.”

What started as a way to see the world quickly turned into a full career pivot. Thibaud studied cocktails and hospitality so that wherever he landed, he’d be ready to jump behind a bar.

“At first I was really into nightlife and cocktails, but I figured out pretty quickly that dealing with drunk people all night wasn’t really my thing,” he laughs. “What I really fell in love with was the people side of hospitality, conversations, looking after guests, meeting new people every day.”

Thibaud’s path to Eagle Bay took the scenic route, via surf breaks and a couple of hemispheres.

He first came to Australia in his early twenties and the combination of surf, rugby culture and sunshine made a serious impression, even if he didn’t know yet that it would become home.

There was farm work to smash out for a visa, a stint in the city that didn’t quite feel right, and then a move to Byron Bay where things started to click into place.

“In Byron everything just kind of aligned,” he says. “I got a great job, I loved the place, and I met my partner Dana. That was the moment where I realised I didn’t just want to travel, I wanted to build a life.”

Thibaud first joined Eagle Bay Brewing Co. in 2021, starting as casual front of house, then stepping into supervisor and assistant manager roles before eventually becoming Venue Manager.

That progression, he says, has always felt really natural.

“It’s been very organic. Every time I stepped into a new role it was because I was learning, curious and ready for more, and the opportunity came at the right time. I never wanted to be that person saying, ‘I’ve been here two years, give me the next job.’ It was more, ‘If you think I’m ready, I’ll give it everything.’”

There was a brief break, when an external opportunity popped up and life pulled him away for a year. But Eagle Bay never stopped feeling like home.

“I never left because I was sick of the place. It was just timing and opportunity. Even when we moved away, I still felt like I had more to do here.”

Coming back, this time with another kid in tow, made the decision even clearer.

“It felt like coming home, back to the South West and back to Eagle Bay. I know the hours work for my family, I know I can be 100% present here, and I know the place and the people. There’s a sense of safety in that. And you see it with all the staff who keep coming back summer after summer. There’s something about this place that pulls you back. It’s that family feeling.”

Ask Thibaud what he loves most about hospitality now and he doesn’t hesitate:

“Managing people and making things happen. I love training, mentoring and helping people see that hospitality can be a proper career, not just a uni or travel job.”

For him, good leadership comes down to consistency and genuine connection.

“I try to bring the same energy every day. No bad surprises. People should know what to expect from you, that’s something I’ve really learnt from being a parent too,” he says.

“I make a point of saying hi to everyone in the morning – office, bar, kitchen – and checking in. You don’t need to be intrusive, but you can show people you care about what’s going on in their lives. That’s how you build trust.”

 
Why Eagle Bay Brewing Co.?

For Thibaud, the answer is simple.

“From the get-go I felt like I was joining a family. The brewery is family-owned and you feel that. The scenery is unreal, the beers and food are genuinely great and the team is full of good humans.

I get to work with great people, every day is different, and I still get to train, learn and drink good beer. That’s pretty special.”

 

Life outside the brewery

When he’s not on the floor, you’ll usually find Thibaud hanging with his family or sneaking in an early surf.

“My family is number one. But if I can get a surf in the morning and a beer with some mates after work, that’s a pretty perfect day.”

Local coffee runs with the kids usually lead to Merchant & Maker for a caffeine hit and a reset.

 
A few quick-fire favourites

How many languages can you speak?
Three (with a solid crack at Italian if you catch him on a good day).

Where are you from?
The south-west of France – “From one south-west to another,” as he likes to say.

Fun travel fact?
He’s literally gone around the world: Sydney → LA → Costa Rica → Paris → back to WA.

Favourite thing about your job?
“I get to work with great people, every day is different, and I love spending time training the team. Oh, and I love beers.”

What do you love about working for EBBCo.?
“The family feeling, the view, the beers, the whole vibe. It just feels good to be here.”

Favourite Eagle Bay beer?
XPA.
“I’m pretty lightweight and I love the flavour – I can smash a couple of pints and still be able to talk,” he laughs.

Go-to locals down here?
“With the family, it’s an easy one – Merchant & Maker for coffees with the kids.”

Go-to Staffy?
XPA.

Favourite dish on the menu?
Vitello tonnato – ideally with a side of focaccia. “That combo is a winner.”

Quick this-or-that:

Coffee or tea? Coffee
Sunrise or sunset? Sunrise
Beach swim or surf? Surf
Beer on tap or in a can? Tap
Summer or winter? Summer