STORY BY MAHMOOD FAZAL, PHOTOS BY CHRIS TURNER

A set of bronze hands protrude from the glass doors of Hotel Frangos. Since the 1970s, what used to be called the Belvedere Hotel has housed everyone from migrant workers servicing the gas lines in the 80s to some of Australia’s most celebrated chefs dropping in for an omelette on Sundays.

These days, Hotel Frangos houses fifteen quirky rooms, each boasting a unique personality and modern trimmings. But if you prefer a day trip, drop in and dissolve for a few hours in their tranquil Endota Spa.

In the heart of Daylesford, the historic building houses a special story for anyone with roots to the community of Vincent street. Whether it’s Koukla cafe on the corner, the old Frangos & Frangos restaurant turned artful cocktail bar or the boutique hotel upstairs, there’s no denying Hotel Frangos is a Daylesford institution.

With Abdel Bennani at the helm, Hotel Frangos is once again revitalising itself. Born and raised in Casablanca, Abdel is the new general manager of Daylesford’s Hotel Frangos. “Morocco is my background. I lived there for 20 years. But I came to Daylesford 10 years ago for a job at the Lakehouse. I just wanted something different,” explains Abdel in his Parisian accent. “I've worked in luxury boutique hotels in the countryside, in a different few countries including the French Alps, England, Canada and New Zealand. So I wanted to do something different.”

The bucolic scenes Abdel has become accustomed to, is a different pace to the seaside lifestyle Casablanca once offered him. “The culture in Casablanca is very different, it can be a little more hectic depending on which side of Casablanca you go,” says Abdel. “It’s a very strong place. It’s the base of Morocco. And I still have it in my blood.”

After flirting with a career in accounting, Abdel decided, “I can’t do that. I just didn’t like it. So, I moved to Paris to become a chef. I studied in Paris. Every night after school I'd go and work for free in some of the biggest restaurants and just try to learn as much as I could. I was polishing cutlery or just peeling potatoes.”

Abdel had to learn on the fly. “The thing is when you start working in hospitality, you work both front of house and back of house. I had to learn about wine and to learn about cheese.” Abdel laughs as he recalls his student years, “All these French words I’d never heard before, and the other students were all French so they were really familiar with everything.”

After launching a successful career, Abdel landed in a luxury hotel in the English Countryside, and it suited his temperament, “that's where I realised, that's me. You know, people are nice and there was a strong sense of community.”

At the Koukla Cafe, Abdel feels at home in the whirlwind pace of bustling conversations, coffee and local customers. The cafe’s menu has been designed to showcase a range of local suppliers who are the cornerstone of dining within the region.

“I love meeting new people. I’m always meeting different characters in Daylesford. It’s what I like the most. But I also really appreciate the teamwork. I really love what we have in the kitchen. And just thinking outside the square on a daily basis because not every day is the same.”

Hotel Frangos

5348 2363

hotelfrangos.com.au

82 Vincent St, Daylesford