Chris Lucas: How to Back Yourself, Handle Criticism & Build Something That Lasts

**Sarah Grynberg** (0:00)
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Chris Lucas is behind some of the most talked about restaurants in the country. Chin Chin, Kusume Society, Grill Americano, Maison Bâtard, and three and a half thousand people who now work for him. But he started out as the only child of Greek migrants in Geelong, and he was just 15 when his father died, leaving his mother to raise him on a widow's pension.
In this conversation, we talk about losing his dad at such a young age, the pharmacy degree and corporate career that came long before he ever opened a restaurant, what the COVID years really cost him, his candid views on Dan Andrews and Victoria's lockdowns, and how he handles the pressure of running one of Australia's biggest hospitality groups.

**Chris Lucas** (1:25)
I learned a long time ago, it was a mentor that said to me, he said, look, the more successful you are, you do sort of attract the naysayers and people who are envious and whatever, but I really don't listen to any of that noise at all. I was taught a long time ago to just literally not listen to criticism.
I don't really care about what people say about me as long as that I'm happy and I can live within myself and I'm comfortable with what the person I am, I guess. Maybe that comes with age.

**Sarah Grynberg** (2:07)
Through my years of studying and researching the connection between human behaviour, personal growth and transformation, I have discovered the keys to unlocking greatness within others. In this podcast, I share stories and experiences from my own teachings along with conversations with inspiring guests to help you learn the simple tips, habits, practices and strategies to cultivate an extraordinary existence. My hope is that this conversation reminds you that where you begin doesn't determine where you finish, that success isn't reserved for the lucky few, but for those willing to back themselves, take risks and keep moving forward, even when the path ahead feels uncertain.
Chris, most people know you because of all the phenomenal restaurants that you have that the Lucas Group has. But I want to start at the beginning because you've got an amazing journey to where you are now. You were the son and only child of immigrant parents, and you grew up actually in Geelong.

**Chris Lucas** (3:16)
Yes, I was born in Geelong a long time ago.
Grew up in Geelong in my formative years. And then I think when I finished high school, I got into University of Melbourne and didn't go back. After that, I moved when I was about 18 to go to Monash. And yeah, but it was an interesting childhood back in those days.

**Sarah Grynberg** (3:37)
Yeah. Firstly, what was it like growing up as an only child? I mean, I feel like the people I know who are only children, they're a lot more mature from a young age than the average person. But also it can be sort of lonely for them.
Your dad was a very hard worker, as was your mother. And talk to us a little bit about the two of them.

**Chris Lucas** (4:00)
Well, you know, as an only child, I mean, I thought it was normal when I was growing up. Then I started to realise that a lot of other kids, or most other kids, had siblings. It is sometimes, it's a double-edged sword. You can be a little bit lonely as a young kid.
But then again, on the other hand, it's actually a sort of quite an interesting experience, because as you say, you do get to spend a lot of time with adults and you mature quite quickly. And I mean, I knew nothing else other than, I mean, obviously at school, I had contemporaries, but you know, outside of that, it was, you know, spending my time with grown ups and learning from them. And of course, my father passed away when I was quite young, I was 15 So it was a sort of a, it was an experience which, you know, you obviously wouldn't want on anyone, but it did accelerate my ability to be able to fend and deal with things in the real world.