By FATHER’S DAY is more than just another date on the calendar. It’s a reminder of the ties that bind us, the rituals that become part of who we are and the lessons handed down. For some, those lessons take shape as words of wisdom shared in moments of need; for others, they live on in the paths we choose to follow. This year, we sat down with six successful fathers and sons who’ve done exactly that – each son has continued the legacy of their father by following in their footsteps, while also carving out their own.
Across industries as varied as rugby, winemaking and butchery, each duo shares more than just a surname. They share a passion, a purpose and a deep respect for what has come before. For these men, the baton is carried forward every day in the way they work, the way they celebrate their milestones and the way they shape the future for the ones who will follow them. Like a well-worn heirloom, the values instilled by fathers live on in their sons, adapting, but never losing their significance.
That spirit of continuity is mirrored in the Tudor timepieces they wear in these portraits. They’re watches built to last, to be worn, to be handed down. Just as these fathers and sons remind us, Tudor speaks to the idea that true legacy is something you carry with you, and eventually, something you pass on.
Gary, Edin and Januz Zecevic
Gary Zecevic founded elevated menswear brand CALIBRE in 1989. Since opening its first boutique in Melbourne, CALIBRE has grown to boast a presence across the country. At the same time, Gary’s sons, Edin and Januz, have entered what is now a family business, but it wasn’t always Gary’s intention for his sons to follow him into fashion.
“I always wanted to give my sons the freedom to pursue what they want in life, not to force them down a path,” says Gary. “Our dad never mapped out a path for us to join CALIBRE,” adds Edin. “He encouraged us to make decisions based on our passions. Looking back, I think that gave us a deeper drive to prove our dedication.”
A creative passion isn’t the only thing Gary handed down. “At 13, I discovered a red leather box tucked away in my parents’ drawers,” Edin recalls. “Inside was this watch that I was instantly drawn to. When I asked my dad about it, he said he bought the watch in the 1980s to celebrate milestones in his fashion career. He no longer wore it, so he passed it on to me. It’s a watch I still wear almost every day. Material things come and go, but this Tudor holds an emotional significance to me. One day, I hope to hand it down to my own children.”
Peter and Max Jorgensen
Peter Jorgensen played two tests for the Wallabies in the ‘90s before crossing codes to play more than 100 games of professional rugby league. Despite the bevy of options available to his son, Max Jorgensen, Peter says he wasn’t surprised that he decided to follow a similar path.
“I always expected that Max would end up playing footy,” Peter says. “Him and his brother were always rough and tumble kids and got into it pretty early. It didn’t take me too long to work out that he had a gift.”
Peter didn’t force Max to pursue rugby, but he admits that the fact that he has is special. “You want your son to be successful and passionate no matter what path they go down, but it’s extra special to see them follow in your footsteps,” he says.
Both Peter and Max play as outside backs and can see the similarities in their playstyles. That said, when we ask Max if he believes he’s the better player, he doesn’t hesitate. “Oh 100 per cent,” he says. “I have a much better kicking game than my dad. He was a terrible kicker.”
Victor and Anthony Puharich
Victor Puharich migrated to Australia from Croatia in 1970 and began working as a butcher. It wasn’t always a given that his son Anthony would join the family business. “My father actually didn’t want me to follow in his footsteps,” Anthony says. “Like most immigrant parents, he wanted me to get an education and become an accountant, doctor, lawyer; something like that.”
“My industry has an early start, long hours and you’re on your feet for 12 hours a day. I wanted Anthony to wear a suit, look nice and have a job like that,” Victor adds.
Instead, Anthony attended university and graduated with a degree in finance and economics, which he used to pursue a career in investment banking. “As much as I enjoyed that career, something just didn’t feel right. I came home one afternoon and told my dad, ‘I want to be a butcher’.”
The rest is history. The father and son duo launched Vic’s Premium Quality Meats in 1996 and took ownership of Victor Churchill butcher in 2009. Anthony credits the success of the business to the values instilled by his father. “An incredible work ethic, honesty, integrity, doing the right thing by people. Those are all things that he’s taught me that have helped me get where I am today,” Anthony says.
And despite the close proximity of their professional and personal lives, Victor and Anthony have never tired of each other. “He’s my father, my business partner and my best friend,” Anthony says.
Anthony and Jason Lui
In the mid-‘80s, Anthony Lui was appointed Executive Chef at Flower Drum, one of Melbourne’s most successful Cantonese restaurants, having been awarded the title of restaurant of the year by The Age’s ‘Good Food Guide’ on three occasions. To this day, Anthony remains in his role as Executive Chef, but his son Jason has now come aboard as Operational Manager.
“The whole reason I started working in the restaurant was because my dad had bought it and I thought I would help out the family,” says Jason. “Without realising that one day I would take over.”
But while Jason never planned on joining the restaurant business, Anthony always held out hope that he would end up working with his son. “I’d be lying if said I didn’t have some hope that he would take over the business,” he says.
For Jason, Father’s Day is all about acknowledging the work Anthony has put into providing him with the life he now has. “For me Father’s Day is a chance to celebrate the relationship that my brother and I have with our dad – and also recognise the sacrifices he made in order for us to have the life that we have now,” he says. “To move us from Hong Kong and hope for a better life… it’s a pretty brave move that I am unsure I could’ve have done in his position.”
Andrew, Ted and Oscar Nugent
Family-owned winery Bird in Hand was co-founded by Andrew Nugent. Over the past 25 years, he’s shaped the brand into one of the nation’s most renowned wineries, with locations across the Adelaide Hills and Tasmania. His vision for the business honours the land on which it operates with a commitment to sustainability, innovation and artistry.
Andrew’s sons Ted and Oscar are now carrying on that vision and continuing the Nugent family’s legacy. “Succession can never start too early,” Andrew says. “Bird in Hand should evolve with [Ted and Oscar’s] characters and values, just as it has reflected those who came before. My hope is that they each pursue their own dreams, whatever form that takes, while using Bird in Hand as both a springboard and a legacy to build upon.”
Bird in Hand was always central to Ted and Oscar’s upbringing. “The winery literally grew around our home,” Ted says. “As we grew up we saw enormous change as Bird in Hand evolved and prospered.” For the sons, Father’s Day is an occasion to acknowledge the fruits of their family’s hard work. “Father’s Day is a time to put everything to one side, celebrate our differences and what collectively has been created,” Oscar says.
For Andrew, working so closely with his sons has strengthened their bond. “Working together has deepened our respect and appreciation for one another,” he says. “Of course, there are moments of frustration when we see each other’s challenges up close, but that also fosters greater understanding. We share the highs, the lows, and the tough conversations.”
Anthony and Mick Pangallo
Italian-born Mick Pangallo once ran a successful building company with more than 100 staff members. In 1999, he changed lanes, purchasing land at Richmond Vale in the heart of the Hunter Valley. According to his son, Anthony, Mick “literally bought the property, stuck an olive tree in the ground and planted grapevines.”
Pangallo Estate has since grown into a producer of some of the nation’s most high-quality olive oil and some exceptional wine. At the centre of that success is the close connection between father and son. “We’ve always worked side by side. We were both in building together, and even when I had my own business it was still connected,” Anthony says. “My dad always taught me to get the job done and that work comes first. It was work hard, play hard, but get your work done first.”
Mick and Anthony do almost everything together. Even so, Father’s Day remains an opportunity to tighten their bond. “Even though I see him everyday, we’re still like ‘Alright, let’s do something special for Father’s Day’,” says Anthony. When asked what the Pangallo family typically does on Father’s Day, Mick butts in before Anthony can answer. “Work,” he says with a chuckle.
Tudor watches are available at Kennedy.
Words: Cayle Reid
Styling & Creative Director: Grant Pearce
Photography: Sam Bisso
Production Director: Rebecca Moore
Fashion Assistant: Kailee Waller
Photography Assistant: Daine Mashiri
Grooming: Monique Jones and Bradwyn Jones
