An entrepreneur, savvy marketer, strong negotiator, and a natural salesperson, Tommy McIntosh has built 25 successful brands from the ground up and currently retains ownership of Tommy Collins Catering, Hamptons Bakery and Lulu White.

With a passion for property, connecting people, and the Bayside area, Tommy is a natural fit for Kay & Burton, bringing a unique and highly sought-after skill set to the luxury real estate industry. 

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WILLIAMS MEDIA spoke to Tommy McIntosh about his move into real estate.

After a successful career in events, catering, and cafes, including the famous ‘Bottomless Brunch’ at the House of Lulu White, why the decision to move into luxury real estate?

I spent the last 14 years as Creative Director of Tommy Collins Group and Tommy Collins By Atlantic Group, and was very hands-on with the concepts, design, and building of our retail offerings. 

I loved every moment in the hospitality, retail and events world, building my business with my business partners. But I had reached a point where I needed a new challenge.

As I achieved my success with the support of my business partners and talented team, I could step away as Creative Director and watch on as Tommy Collins continues to push boundaries, bridging that gap between restaurants and catering. 

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I have always had a passion for real estate and architecture, fuelled by catering in some of the most phenomenal houses in Melbourne. I was spending more time out of the kitchen and bar, and more time connecting with our clients and their guests. After 6 months off work, spending every day with my family, I made the decision to step into the world of luxury real estate. 

How do you believe the skills you acquired in hospitality will translate to real estate?

The move from hospitality to real estate has been smooth and my skills have been very transferable. 

In both industries you find the people and companies at the top of their game are focused on customer service.  It’s all about people and their experience and I absolutely love that human interaction, seeing the smiling faces when you nail a brief, or when you go that extra mile and get them in to the home they have always wanted. 

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As Creative Director, I worked on sales and marketing. I was pitching for new business, coming up with creative tenders and competing against the competition for business.

In the hustle of the events world, you need to remain composed while operating at a high level. I used to use an analogy with my team of being like a duck on the pond: working hard behind the scenes, pumping your legs beneath the water, while making sure that everything client-facing, above the water, remains gliding and effortless.

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What excites you about a real estate career with Kay & Burton?

First and foremost, I am excited to be working with a talented, and diverse team in Bayside. Kay & Burton employs high-calibre people and represents high-calibre homes. They have been around for over 80 years but are always evolving.

There is quite a bit of movement in the way agents conduct themselves and interact with clients. It’s exciting to be involved with a new approach to real estate on the ground level. I would love to look back in 5 years’ time and know I helped make an impact and added my own stamp / flair on this. 

What is your current role with Kay & Burton Bayside?

I am a Sales Consultant in the Bayside office, but I think everyone in a business should be a brand ambassador or advocate.

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What do you love most about Bayside?

I love my family life in Bayside as well as being part of such a great community. In 2005 I made coffee at Café Racer on the foreshore, where I met people who I still call clients and friends. In 2008 we opened our very first café, ‘The Little OX’, on the corner of New & Cole. Currently, we have the Hamptons Bakery. 

Probably 90% of Melbournians start their day in a café or drop in at some point for a coffee. Working there, you build relationships with your customers, you see them go through relationships, have children, go through hard times and celebrate wins. It has been absolutely amazing to spend time back in these areas, seeing so many familiar faces, and being able to work with them on a new level is so exciting. 

Do you have any favourite streets or iconic homes in the area?

I have been very lucky to work in some of the most amazing and unique houses around Victoria with Tommy Collins. When you walk through these properties as a caterer, you always admire the different designs and architecture. In time, I look forward to working again with these clients, helping them receive the best possible result for the sale of their homes.

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As a husband and father of three small children, how do you achieve a work life balance?

Having a good work life balance is vital to working at your best. There is nothing better than coming home to my children running to greet me at the door or on Friday afternoons being able to see my eldest grow from strength to strength at basketball at Elsternwick Primary for the mighty “Storm Fighters”. 

My wife and I both work hard when we need to, but when we are together we make sure we are engaged with our children. I always switch back on once the little ones are down, to catch up or get back to my clients. But I think what we can all take out of the past year is that you never know what life is going to throw at us, make sure you live each day to its fullest. 

What do you enjoy doing in your spare time? 

Spare time… What’s that?  My catering role in the past had me working with some of the most successful and interesting people. It really didn’t feel like work. Now in real estate, engaging with colleagues and clients, it again doesn’t feel like work. But family and spending time and cooking with my close friends is definitely top of the list.  

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Where do you live now and where would you like to, if you could live anywhere in the world?

We bought in Highett about 2 years ago, in the middle of an amazing community. Nearly everyone near us has children and we all support each other. 

Both my wife and I are now fully fledged Victorians and I wouldn't have it any other way.

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