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> From 1–30 June 2026, we're raising funds so that we can create more opportunities for legends like Kimiya. Every donation is tax-deductible, and your impact will be doubled thanks to dollar-matching from Scarf Partners, Mount Zero, Stomping Ground, Starward and Daylesford & Hepburn Mineral Springs Co. Donate today. 

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Which Scarf program did you graduate from?

Autumn Scarf ‘24. 

The seasonal program that Kimiya took part in included 10 weeks of training and mentoring, paid work experience at two pop-up Scarf Dinners at Rumi, and 8 weeks of paid work experience with Scarf Partner, Starward Bar & Distillery.

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What was your experience of looking for work and applying for jobs before you came to Scarf?

In one word: terrible!

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How long were you looking for jobs before you found out about Scarf?

For about three months. The only jobs I was being offered at the time were either cash-in-hand, illegal work, or roles where I wouldn’t even get paid.

How did you find out about Scarf?

Through two of my friends, Fariman and Mona, who had both been part of past programs.

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Autumn Scarf '24 service skills training at Rumi. Photo: Roger Ungers. 

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What was the best part of the Scarf program?

Meeting people who genuinely wanted to share their experiences and knowledge with no expectations in return.

What did Scarf help with the most?

So many things. It gave me a sense of community, made me feel like I truly belonged, and introduced me to people who helped me grow and develop in my career.

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Now, I work full-time at the restaurant bar at Atria, within The Ritz-Carlton.

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During Scarf Dinners at Rumi, Kimiya was able to sharpen her skills working in a restaurant bar. Photo: Roger Ungers. 

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What was it like to train and work with mentors during your time at Scarf?

My mentor [at Starward] was Soeren, and I’ll always be thankful for him. He was patient, professional, and explained everything at a beginner’s level, which gave me a really solid foundation to understand hospitality and build from there.

Scarf gave me a sense of community, made me feel like I truly belonged, and introduced me to people who helped me grow and develop in my career.

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Autumn Scarf '24 wine training session at City Wine Shop. Photo: Roger Ungers. 

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Did the program increase your confidence? If yes, why?

Yes, absolutely. Scarf gave me the chance to step into new spaces, learn from supportive people, and feel that I belonged in the industry. The encouragement and guidance I received made me believe in myself and my abilities.

What job opportunities came from Scarf?

Boilermaker House was the best job I’ve ever had, and I’m so grateful to [Scarf mentor] Laura for introducing me to the team and always having my back during the eight months I worked there. At first, the place felt overwhelming—more than 700 bottles on the back bar, 13 beers on tap, 15+ cans, and a rotating pairing menu every month. I didn’t have much knowledge at the start, and it was honestly scary. But as I spent time with the team, I became more and more passionate about learning, developing, and growing. Leaving was one of the hardest goodbyes.

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The Scarf wine training session includes tasting as well as learning how to open and serve wine. Photo: Roger Ungers. 

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The program gave me the chance to step into new spaces and feel that I belonged in the [hospitality] industry.

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What has work looked like since graduating from Scarf?

Since Scarf, I’ve worked at Starward Bar & Distillery, then Boilermaker House, then Mjølner. Now, I work full-time at the restaurant bar at Atria, which is within The Ritz-Carlton.

What's your favourite part of your current job? 

Atria is 80 floors up so the view is absolutely stunning. My manager always jokes that he’s jealous because I have the best office in the world.

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Kimiya continued to build her bar skills and experience, working as a graduate during our Winter Scarf '24 cocktail and canapé event at Starward. Photo: Roger Ungers. 

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What's your advice to future Scarf trainees?

Don’t lose hope. If it’s difficult to find a job, it doesn’t mean you’re not good enough—it just means you haven’t found the right path yet. Keep making connections, keep trying, and don’t give up. You never know what opportunities are waiting for you in the future.

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From 1 - 30 June 2026, we're raising funds so that we can create more opportunities for young people like Kimiya. Every donation is tax-deductible, and you can double your impact thanks to dollar-matching from some wonderful Scarf Partners. 

Donate Now   

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Cocktail Collaboration

For our Molli x Scarf Dinners (part of the Spring Scarf '25 season program), we're planning something extra special with the cocktail offering! Kimiya has co-designed the cocktail menu with Scarf Events Manager Nele. They've themed it "A Day in Melbourne" and there will be six cocktails on the list. We're not going to give everything away, but expect creations like The Big Smoke (a classic Martini all about Mount Zero; the gin will be fat-washed with smoked olive oil, mixed with dry sherry and garnished with rosemary and native pepper olives) and The Green Light (a spritz made for a picnic in the park; think gin, green apple, elderflower & sorrel). You might like to finish the night with The Last Tram Home, an indulgent old-fashioned (we're infusing our favourite whisky, Starward Two-Fold, with toasted coconut and cacao nib for this one!) We hope you can join us for a Spring Scarf Dinner and a very special cocktail or two.

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The Autumn Scarf '24 trainees, Scarf team and mentors get ready to serve over 100 diners during one of our pop-up Scarf Dinners at Rumi. Photo: Roger Ungers. 

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NB: Kimiya answered these questions in writing, in September 2025.