The Chairman’s Lounge: Did Alan Joyce really destroy Qantas?

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Investigative journalist Joe Aston’s “blistering exposé" on the machinations of former Qantas CEO Alan Joyce and Chairman Richard Goyder in The Chairman’s Lounge sparked controversy for its precise accusations of greed at the expense of customers and staff through the pandemic.

The most common questions I’ve been asked in the past three months are, ‘Have you read The Chairman’s Lounge?’ and ‘What did you think of it?’. To be blunt, Aston’s chronicling of Qantas’ survival of the pandemic and then many challenges and failings on the road to record profits was like revisiting a nightmare for me.

the book cover of The Chairman's Lounge inside story of how Qantas sold us out by Joe Aston
The Chairman’s Lounge by Joe Aston. (Image: Simon & Schuster Australia)

Firstly, don’t hate me, but I have sympathy for Alan Joyce

Remembering the pressure of those COVID times for me and my business makes me feel sick. I have great empathy for any travel executive or operator, Joyce included, who was forced to make decisions when faced with these unique and unprecedented challenges. Every interaction either personally or at events I attended with Joyce led me to believe he really did care about the Qantas brand, customers and most of all, people. Most of the Qantas staff I spoke with, particularly prior to 2021, felt very positive towards him. Joyce’s achievements are now largely forgotten and in their place are the disastrous last years of his tenure.

the front page of ABC Media Watch featuring Former Qantas CEO Alan Joyce
An ABC Media Watch segment on former Qantas CEO Alan Joyce.

And for Aston, a well-known Joyce-hater (he denies this, a claim not many, me included believe) and poison pen columnist, to write his Qantas obituary as a 332-page “scathing, unflinching takedown" is a shame. He damns Joyce with faint praise and diminishes many of his achievements. Aston appeared to take delight in flaying Australian executives in public while his ability to run a business has never been tested.

How can he really sit in judgment when he has not sat in the chair? In my experience, and to quote renowned business podcaster Scott Galloway, “Boards and CEOs are never as dumb as you think they are and you are never as smart as you think you are".

Investigative journalist Joe Aston
Investigative journalist Joe Aston and author of The Chairman’s Lounge. (Image: Stephen Blake)

I enjoyed the read but I feel Joyce deserved a more even-handed telling of his story.

Stranger still for me, I attended many of the events noted in the book. Just as the wheels were starting to come off for Joyce and the Qantas brand, one particular interaction I had with former Chairman Richard Goyder distils the entire 2020 – 2023 episode into one fateful sentence.

Qantas CEO Vanessa Hudson sitting beside Alan Joyce
Qantas CEO Vanessa Hudson alongside Alan Joyce.

“We ripped $1 billion of costs out of the business."

This was Goyder’s response to me on the 23rd of June 2022 in Perth. I happened to be standing in line with him at a cocktail event to celebrate the inaugural Perth to Rome flight scheduled to take off the next day. I said I wanted to have a better business coming out of COVID and I asked, “Do you think Qantas is?" He replied in a nanosecond: “Mate, absolutely. We ripped $1 billion dollars of costs out of the business."

I was shocked. Goyder unequivocally equated stripping out $1 billion dollars in costs with a better business. Yet the media world was awash with negative Qantas stories: lost baggage, inability to use credits, hours-long wait times on call centres, flight cancellations.

Roy Morgan has just reported the Qantas brand had slipped from the 6th most trusted brand in the country to the 16th in just three months. (It was just the beginning of the brand freefall from highly trusted to almost least trusted).

Meanwhile, the courts had decided that Qantas had illegally sacked its international ground-handling staff. Yet Goyder was absolutely convinced that Qantas was a better business as evidenced by the reduced costs.

Mr Joyce's successor Vanessa Hudson on Australian Financial Review front page
Joyce’s successor Vanessa Hudson will have to overhaul the fleet.

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So what actually did Joyce and Goyder do to “sell us out"?

Aston details many crimes and misdemeanours in The Chairman’s Lounge. These are probably the four most egregious found in the book.

1. Airfare credits were treated like a free loan

Qantas failed to tell customers they were entitled to a cash refund until the Australian Consumer Commission (ACC) instructed them to be more transparent. Then the refund option was buried in the communication to customers and by virtue of chronic understaffing, made hard to get.

2. Illegally sacking baggage handlers in 2020

Not only was this illegal, but a bad decision made even worse by Joyce and his in-house legal execs’ intransigence and arrogance insisting on launching appeals within an hour of a judgement. They did not pause to absorb a judgement that clearly indicated they were legally “cooked", to use a technical term.

Aston suggests the appeals were not designed to necessarily win but to delay any compensation payments to boost profits and Joyce’s bonus in 2023.

3. Claiming to have not collected bonuses to only come back and collect them later

In 2023 Joyce was intent on collecting delayed long-term bonuses from 2021 and 2022 when the airline was making huge losses which he had claimed to have forfeited.

For clarity, Qantas’ losses were $1.7 billion and $1.8 billion in 2021 and 2022.

4.  Stripping $1 billion in costs for bonuses while ruining the product

As evidenced by my conversation with Goyder, Qantas didn’t let the COVID crisis go to waste.

Not only did Joyce illegally achieve the cost savings in the case of the baggage handlers, but he also failed to make provisions for the return-to-service costs in staffing, training, and actual hardware.

The disastrous under-investment in customer experience triggered the brand freefall.

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Is The Chairman’s Lounge a fair report?

former Qantas CEO Alan Joyce with the Qantas team
Former Qantas CEO Alan Joyce with the Qantas team. (Image: Quentin Long)

Many CEOs would think spinning the message, striving to reduce costs and investment to boost short-term profits to inflate your own bonuses or even claiming historical unpaid bonuses from loss-making years in future profit-making years as relatively normal in the no-holds-barred world of capitalism and free markets. It doesn’t pass the pub test and disgusts me, but many, many CEOs have been far more greedy, ruthless and jaw-droppingly self-serving.

Full-contact capitalism only works when the right guardrails are in place. In this case, it was reassuring that one arm of accountability, the law, turned up and adjudicated the illegal sacking of workers.

But why did it take a union to roll the dice in court, three times, to be the only guardrail for what seemed an exhaustive list of line calls at best, outright greed and disgust for customers at worst?

Aston correctly points out that the guardrails for these decisions were the remit of the Qantas board and, again correctly, in particular Richard Goyder.

Goyder eventually fell on his sword as well, departing 16 September 2024.

Qantas flies up and on

the Qantas plane at sunset
Qantas continues to fly despite its brand challenges. (Image: Getty/SCM Jeans)

As for our national carrier? Well, Joyce definitely didn’t kill it as Qantas is still flying.

On the 4th September 2023, the day before Joyce’s early departure, the Qantas share price closed at $5.65.

On the 16th September, when Goyder left it closed at $7.03.

At the time of writing in January 2025 it is trading at $8.86 off a record high of $9.40 on the 13th  January 2025.

So it is healthy financially (some would say more than when Joyce was in charge).

There is still some way to go for the national carrier to restore public trust. That’s the nature of trust: easy to lose, hard to regain. According to Roy Morgan, in December 2024 it was fourth in the most distrusted brands. Aussies love Qantas which is why it hurts even more when the flying kangaroo lets us down. But the nadir has been reached (well it appears to have been). In the fullness of time, I think we will fall back in love.

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Quentin Long
Quentin Long is the Co-Founder and Managing Director of Australian Traveller Media. Quentin is a sought-after travel media commentator. He is Australia’s most trusted source for travel news and insights, having held weekly radio segments across the country since 2006, and regularly appearing on Channel 9’s Today and A Current Affair programs from 2010. Don't ask him his favourite travel experience as that's like asking him to choose a favourite child. However he does say that Garma Festival is the one travel experience that changed him the most.
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Why the Central Coast is a foodie mecca

    Elise Cullen Elise Cullen
    Underpinned by grassroots hospitality and award-winning organic produce, the Central Coast’s gastronomy scene is thriving, with the region quickly becoming one of the best destinations in NSW for epicures.

    Revered for its rugged natural splendour and laid-back seaside charm, NSW’s Central Coast has soared in popularity in recent years, becoming a top choice for an affordable slice of weekend escapism for Sydneysiders. Just a short 45-minute drive north of Sydney, it’s the kind of place that, no matter how many times you visit, leaves you with the sense that there’s always more to uncover. But while the ocean pools, bushwalks and beaches have (rightly) taken the spotlight, it’s the Central Coast food offerings which have been quietly simmering in the background.

    From fresh-as-it-gets seafood and juicy organic citrus you can pluck yourself, through to regenerative farming and reputable farm-to-fork dining, this coastal gem has become an idyllic foodie mecca. Here are some of the best ways to immerse yourself in grassroots hospitality and gastronomic glory on the NSW Central Coast.

    vegetables in a basket at Bells Garden at Bells At Killcare
    From picking your own, to farm-to-table, discover the best Central Coast food experiences. (Image: Remy Brand)

    Central Coast oyster experiences

    From humble grub to opulent delicacy, oysters have ascended into a league of their own. Epicureans are fascinated by them – willing to pay upwards of $35 per dozen (double at some of Sydney’s reputable fine dining restaurants) – and ‘shuck bars’ seem to be popping up at every milestone celebration.

    But it’s rare to find places that really draw back the curtain on how they’re farmed and why everyone is mad for these molluscs. The Central Coast, however, is home to several of these venues. With its pristine waters, mild climate and nutrient-rich estuaries, it’s the perfect breeding ground for oysters.

    Learn about oyster farming and, importantly, how to shuck them at Sydney Oyster Farm Tours. Nestled on the Hawkesbury River at Mooney Mooney, Sheridan Beaumont and her team offer a hands-on foodie experience where you can feast on dozens of oysters (white tablecloth and all) while wading through the calm waters. You can even bring your own bottle of bubbles to wash them down.

    guests in the water for an experience at Sydney Oyster Farm - Central Coast food
    Learn tricks of the trade at Sydney Oyster Farm Tours. (Image: Remy Brand)

    Elevate your oyster knowledge even further by heading north over the Hawkesbury River Bridge to the Hawkesbury River Oyster Shed. Tour their scenic oyster leases and saltwater paddocks by boat to uncover the distinct characteristics of the Sydney rock oyster and creamy Pacific oyster. They’ve also partnered with Broken Bay Pearl Farm to offer a one-of-a-kind oyster and pearl farming guided tour, showcasing the Central Coast’s very own pearl oyster, the Broken Bay ‘Akoya’. But if you’re simply in the mood to devour a dozen delectable oysters while soaking in the tranquil river views, pull up a chair at the shed. It’s friendly in every sense of the word: pets, families and BYO welcome.

    shucking oysters at Broken Bay Pearl Farm
    Taste freshly shucked oysters at Broken Bay Pearl Farm. (Image: James Horan)

    Central Coast farms to pick your own fruit

    While the Central Coast is known for its breathtaking 40 beaches and 80-kilometre coastline, its lush hinterland is equally impressive – abundant with orchards and agriculturally rich farmland. And when it comes to the simple joy of picking your own fruit, the Central Coast is a ripe playground.

    Family-owned Meliora Farm at Peats Ridge is an orchard that blends conventional, biodynamic and organic philosophies. Third-generation farmer Tim Kemp and his wife Elise are dedicated to honouring the family legacy by growing a rich variety of oranges, lemons, limes, mandarins and avocados. In late May, roam the sustainable and nutrient-dense property during ‘Pick Your Own’ weekends.

    Eastcoast Beverages is another bountiful citrus orchard boasting over 60 hectares of fruit. From June you can learn about the cultivation of high-quality ingredients – like lemons, limes, grapefruit and oranges – by touring both the farm and factory before setting out and picking your own straight from the source. You can also sample an array of citrus-inspired sweet and savoury treats at their on-site cafe, Bambino’s.

    If it’s just juicy oranges you’re after, Cedar Farm in Dooralong is a must-visit. Located about 30 minutes north of Peats Ridge, it features 15 flourishing orchards and over 3000 orange trees – with take-home bags during the season (from July) at low prices. Not bad for a fruity weekend haul.

    woman picking oranges at Oranges at Dooralong
    Pick your own citrus fruits on the Central Coast. (Image: James Vodicka)

    Organic dining

    What makes the Central Coast hinterland so special is the unwavering respect the communities have for their cherished backyard. Locally owned and operated farms are all striving for more sustainable practices and methods to both enhance biodiversity and reduce environmental impact, each with a heartwarming food philosophy.

    The Food Farm in Wyong Creek believes good food is worth both the work and the wait. Devoted to regenerative farming, first-generation ‘farmily’ Tim Eyes and Hannah Greenshields are recognised for their grass-fed, grass-finished beef and pasture-raised, gold medal-winning chickens. With an open gate policy, The Food Farm encourages visitors to swing by and try some of their slow-grown produce at their small ‘honesty’ farm shop. With no staff, you can pick up a few quality cuts of meat and pasteurised eggs, leaving the owing amount in cash or via eftpos.

    Keeping the spirit of generational organic farming alive is Fanelli Organics. Nestled in the Central Coast’s scenic and sleepy Mangrove Mountain, founders Eden and Louise Fanelli own over 45 hectares of plentiful farmland and orchards that produce a huge range of organic fruit and vegetables, like purple Dutch carrots, blood oranges, broccoli and Tuscan kale. A true home-grown operation, Fanelli Organics shares its fresh produce with local restaurants and community markets, including the beloved markets at Like Minds Cafe at Avoca Beach every Wednesday afternoon.

    farmers holding fresh produce picked at Fanelli Organics
    See where your food comes from at Fanelli Organics.

    Paddock-to-plate dining

    High-quality ingredients go hand in hand with premium dining, and the Central Coast is home to several paddock-to-plate restaurants that showcase its diverse and rich agriculture. Paired with warm, grassroots hospitality, there are culinary triumphs, new menus and revered chefs constantly popping up, putting the local dining scene firmly on the map.

    Award-winning Mount White restaurant Saddles is a quintessential Australian dining destination, dedicated to country-style cooking and seasonal produce. Nestled in thick bushland with wraparound verandahs, floral gardens and an idyllic dam, the gourmet homestead and bakehouse is unlike any restaurant on the Central Coast. Here, head chef Reece Collins and his team serve up an impressive breakfast and lunch menu that oozes rustic charm. Pull up a comfy armchair on the expansive deck, listen to birdsong, and tuck into flavoursome dishes like the farmhouse Benedict with honey-cured ham, lemon myrtle hollandaise and Warrigal gremolata, or the hearty beef brisket pie with confit garlic potato purée and rainbow chard.

    woman writing in notebook next to a table of food at Saddles, Central Coast food
    Taste country-style cooking at Saddles. (Image: Destination NSW)

    Delivering a slice of sophistication and luxury to the shores and bushland of Bouddi Peninsula is Bells at Killcare. One of the few boutique resorts on the Central Coast, it’s known for its premium service and five-star suites, as well as its bountiful kitchen gardens that boast an orchard, olive trees, avocado trees, free-range hens and a honey bee hive.

    Cameron Cansdell has returned to Bells at Killcare as head chef, bringing his expertise to the casual yet refined menus that feature a raw bar with Oscietra caviar, freshly shucked Sydney rock oysters and Moreton Bay bugs, all served alongside optional matched wines. Sample some of Australia’s best regional wines and standout dishes, like roasted Wollemi duck with grilled leeks, rocket, grilled grapes and 10-year-aged balsamic, or the shareworthy salt-crusted snapper with herb salad and salsa, before roaming the picturesque gardens, wine in hand.

    cocktail at Bells At Killcare
    Sample incredible wine, cocktails and dishes at Bells At Killcare. (Image: Nikki To)

    Plan your next visit to the delicious Central Coast.

    The Chairman’s Lounge: Did Alan Joyce really destroy Qantas?