George Papaioannou began working as a waiter while studying accounting at university. In 2014 he joined the team at Melbourne restaurant Luxembourg, where he fell in love with being a waiter. Since then, he has worked his way up, and is now the restaurant manager at Sixpenny at the age of 22.

What do you love most about what you do? The Oxford Dictionary defines hospitality as “the friendly and generous reception and entertainment of guests, visitors, or strangers”. The ability to make people happy through generosity is why I love what I do.

What’s the best thing you’ve ever been taught? Knowledge is confidence. We grow and develop as humans through learning new things and furthering our understanding of already-researched topics. Whether it be food, beverage or service-related, knowing bolsters your confidence as a front-of-house team member and reflects positively on the restaurant at which you work.

When was the last time you ate out, and where? My most recent meal was at Stanbuli, on Enmore road. It reminds me of home. I'm originally from Melbourne, so when I'm feeling homesick, a trip to Stanbuli makes me feel like I'm sitting in grandma's kitchen being fed tasty, wholesome food from the heart.

Are there any mentors or food heroes you would like to thank? My most prominent mentor would be my first restaurant manager at Luxembourg, John Robertson. He ignited my passion for the industry, and I can't thank him enough for everything he taught me while we were working together.

What are your favourite books or cookbooks? Right now, my favourite cookbook would be by Annie Smithers, titled Annie's Farmhouse Kitchen. She breaks down seasons into menus and details how you can turn everyday meats, fruits and vegetables into tasty dishes.

What do you make from scratch? I grew up in a Greek family, and filo pastry was always a staple in cooking and baking. I have learnt to produce and roll out filo dough for use in various recipes that have been passed down from my grandparents.

How do you like to spend your day off? Currently, pottery is a hobby I've taken a liking towards. Being able to create something with your hands that is useful and practical is quite ethereal. It allows you to disconnect from the world around you and focus all your energy into one object made from Earth.

What does success mean to you? Albert Schweitzer said: "Success is not the key to happiness. Happiness is the key to success". I believe you are not truly successful unless you are happy, no matter how far you are in your career or the amount of money you earn – if you are not happy, you are not successful.

If you could eat only one thing today, what would it be? Lamb on the spit. I cannot think of any other food that says family, more than a lamb on the spit; a staple in the Greek diet.