Outside the Box: Daniela Bocanegra - Front of House

When Dani knocked on the door at Attica for her interview, she wasn’t just looking for a new job. She was searching for a reason to reconnect with her love of hospitality. Inside, she discovered more than a restaurant. She found a place where purpose, passion and performance come together in every detail. In this conversation, she shares her journey from Colombia to Australia, the flavours that shaped her childhood, and why music, connection and sustainability are at the centre of how she moves through the world.

Tell us how you came to work at Attica.

It had been a year since I emigrated from New Zealand to Australia. I was working as a bar manager at a restaurant in Essendon, and my passion for hospitality was fading. Still, I had to keep working to support myself. I decided to start sending my résumé through Seek and found a position as a front of house at Attica. I sent my résumé without much hope, since I depended on my student visa, which only allowed me to work part-time. Fortunately, a few days later, I received an email from the manager, saying he’d like to interview me. I quickly requested a day off from my current job and prepared, knowing I was meeting with one of the big names in the hospitality industry.

The day of my interview arrived. I’m usually not very good with timing, but that day I was determined, as well as intrigued by this magical new place that people spoke so highly of. Arriving five minutes early, I knocked on the door, and one of their FOH staff, Bee, opened it and welcomed me like an honoured guest. They offered me water and guided me to an absolutely beautiful marble table. While I waited for the manager, I took in the space and its colours – everything flowed and coordinated as if it were playing to the rhythm of a song. Right on time, the manager arrived, and the interview began. From that moment on, I fell in love with the industry all over again and my passion for it grew even stronger, thanks to Attica.

The conversation flowed effortlessly. What struck me most was how deeply the manager spoke about values, not just service. We didn’t only discuss my experience – we talked about intention, integrity and the impact of hospitality beyond the table. It felt less like an interview and more like a conversation about purpose. I walked out of there not only hopeful but inspired. For the first time in a long while, I felt seen – not just as a worker trying to make ends meet but as someone who could belong to something meaningful. That day shifted something in me and I knew I wanted to be part of this place where excellence wasn’t just expected, it was lived.

Have you always been interested in hospitality?

Yes, I've always had an interest in hospitality, though it wasn’t always considered an appealing career choice in my home country, Colombia. About eight years ago, the profession wasn’t seen as lucrative, as the salaries didn’t provide for a comfortable lifestyle. However, from a very young age, I realised that my personality was well-suited to being a host. I’ve always enjoyed being around people and making them feel special, valued and welcome. I’ve also known that I wanted to work in a role that allowed me to contribute positively to my community. This combination of passion and purpose led me to explore hospitality more deeply when I migrated.

What was your first hospitality job?

My first hospitality job was during my university vacations. I would often return to my home town, Ibagué, where my dad’s good friend, Daniel, owned a restaurant on one of the fincas on the outskirts of the city, named Moggi Parrilla. To earn some extra money for the holidays, I worked there as a waitress. It was a great introduction to the industry and I quickly found that I enjoyed the fast-paced environment and the opportunity to connect with people.

What is a dish that makes you nostalgic for your childhood?

One dish that makes me deeply nostalgic for my childhood is natilla, a traditional Colombian Christmas dessert. Christmas has always been my favourite time of year, filled with festive foods and family traditions, and natilla is at the heart of it all. It’s a creamy pudding made with panela (unrefined cane sugar), cornstarch, milk, aguardiente (a Colombian brandy), cinnamon and grated coconut. Some families add raisins, but I’ve never been a fan of those. What makes natilla so special to me is how every family has their own twist on the recipe. In my home, our version has been passed down through generations, a blend of flavours and memories that always brings me back to the warmth and joy of childhood Christmases with my family.

I know you are passionate about and have studied sustainability and the environment. What are some simple things businesses can do to limit their impact on the environment?

For me, sustainability is not just a strategy – it’s a responsibility. The first step any business should take is to truly educate itself about international laws and environmental obligations. But, more importantly, it should reflect on what sustainability really means – not just for profits but for people, for communities and for the planet.

We only have one Earth. Every decision we make today shapes the kind of world future generations will inherit. That’s the real heart of sustainability: creating something that lasts, something that adapts and evolves without destroying the very systems we rely on.

And sustainability isn’t just about recycling or reducing emissions. It’s also about how we treat people, how we build company cultures and how we show up for our communities. Emotional and social sustainability matter too.

We need to move away from 'single-use' thinking – not just with plastics but with people, ideas and resources. What’s powerful now is thinking long-term, thinking as a community and recognising that the most impactful changes often start with the simplest actions. Businesses have so much potential to be a force for good – and the time to act is now.

Can you explain your style of service or service philosophy?

I like to describe my service philosophy as humanly respectful and appropriate hospitality. For me, great hospitality starts with genuine human connection – there’s nothing more fulfilling than good company and meaningful conversation.

At Attica, when service begins at 6pm, I see it as the opening act of a performance. The guests aren’t just spectators – they’re part of the experience. We, the team, are natural performers on a stage where the goal isn’t just to entertain but to connect, to educate and to leave a lasting impression on the lives of our guests. That’s what I mean by human hospitality.

Learning through experience is one of the most powerful tools, and Attica offers a kind of theatre where every detail – from the Indigenous art and storytelling to the cultural depth behind each dish – transforms a meal into something more than food. It becomes appropriate hospitality, rooted in place, history and meaning.

And none of this can happen without respect. Respect for the guest’s individuality, their pace, their story, their presence. When we understand what respect means to each person, we create space for them to feel seen, heard and valued.

That’s the kind of service I believe in – where hospitality becomes a dialogue, a performance and, ultimately, a shared human experience.

What are you passionate about outside of work, and why?

My most genuine passion outside of work is music. It’s been part of me since before I was born – literally, as my mother played music throughout her pregnancy, often while attending family parties. It’s been nurtured over the years, especially by my aunt, who shares the same deep love of rhythm and sound.

Music is woven into my daily life. It transports me, brings back memories, connects me to people, lifts my mood, inspires me – and sometimes, it even gives me unexpected goosebumps. I’m open to all kinds of genres, but I’m especially drawn to music that makes me move. Dancing is one of my purest forms of joy.

I also collect music and love discovering new sounds through live bands and DJs. For me, music is not just entertainment – it’s emotion, identity and connection all at once. It grounds me, energises me and always reminds me of who I am.

Who are your top five dinner party guests (dead or alive) and why? This is such a tough question – mainly because I love partying with more than just five people! But to keep things simple (and to avoid hurting any of my friends’ feelings), I’ll go with five of my favourite artists who I think would make for an unforgettable dinner party.

Héctor Lavoe – one of the greatest legends of salsa. His charisma was unmatched and his voice could light up any room. Did you know he was dubbed El Cantante de los Cantantes (The Singer of Singers) by Rubén Blades himself? His life was as intense as his music – full of passion, triumphs and tragedy.

Elvis Presley – the King of Rock and Roll. He didn’t just sing, he rewrote music history. Believe it or not, his first recording was meant as a birthday gift for his mother, and he had a serious obsession with fried peanut butter and banana sandwiches. I feel like he’d charm everyone at the table... and then eat half the menu.

Anthony Kiedis – lead singer of the Red Hot Chili Peppers and the soundtrack to a lot of my life. Besides being a lyrical force, he once performed on stage wearing nothing but a sock – and not on his foot! With him at the table, the stories would definitely get weird in the best way possible.

Wes Anderson – a director whose films look like moving paintings. His visual style is so distinct, you can recognise it in a second. It turns out he writes most of his scripts by hand on vintage typewriters, which feels perfectly on-brand. I imagine he’d bring dry wit and maybe label the wine bottles with pastel-coloured name tags.

Totó La Momposina – a Colombian icon who blends Afro-Indigenous rhythms with rich cultural storytelling. She once performed at the Nobel Prize ceremony for Gabriel García Márquez, and has spent her life preserving traditions through music. She would bring soul, rhythm, and maybe even get everyone dancing before dessert.

With this crew around the table, I think the night would be unforgettable – equal parts dinner party, concert and therapy session. The energy, the stories, the dancing... honestly, we might need a second table.

What restaurant have you always wanted to go to but haven’t quite got to yet?

Lately, I’ve been obsessed with how much Colombia’s hospitality scene has evolved, especially while I’ve been away. One restaurant that’s really caught my attention is Celele in Cartagena. It recently earned a spot on the list of The World’s 50 Best Restaurants and it’s become a stand-out example of the rich, diverse cuisine from Colombia’s Caribbean coast.

Beyond the food, I admire how Celele is committed to sustainability – something I value deeply. It’s not just about great flavours but also about honouring tradition and respecting the environment. For any true food lover, I think a trip to Celele is a must. And if you happen to go before I do, please let me know – so I can live vicariously through your experience and add even more fuel to my desire to visit on my next trip home.

Get a taste of Dani's skills in action by visiting us.