Nick Femia
CEO, SA Mushrooms
Owner President Management Program
Harvard Business School, 2017
From humble beginnings as a family-run farm to now being a primary supplier of mushrooms nationwide, SA Mushrooms continues to hold high standards as it stands by the “farm to plate” philosophy.
Family-owned business
The oldest of three children, Nick worked from a young age with his father Sam in different family-owned businesses before starting SA Mushrooms. Together with younger brother Nat, the trio has been running SA Mushrooms for more than 25 years. Being in full control of their supply chain – from producing compost and growing mushrooms to running a wholesale stand at the SA Produce Markets – enables them to distribute Australia-wide.
Humble beginnings
Nick’s passion for mushrooms originated in Queensland, where he volunteered on a mushroom farm in 1997. The three-month experience of living in a tiny caravan next to a straw shed on the Sunshine Cost provided invaluable insights into the mushroom industry, ultimately propelling him to set up the business a year later. The family’s vision was not to become the biggest mushroom grower in Australia, but to do things their own way and never compromise quality over volume.
A national success
Since it opened, the business has evolved into a state-of-the-art, fully integrated climate-controlled facility employing 120+ staff. Each week, 55-60 tonnes of fresh Swiss brown, white button and field mushrooms are available in over 300 retail outlets across SA, Victoria, New South Wales, Western Australia, Queensland, Northern Territory and Tasmania.
Empowered by education
Nick has always valued the importance of self-development and the need for continuous improvement and education. As an emerging leader of a growing business, he was recommended by the ILF to undertake the Owner/President Management (OPM) Program at Harvard Business School, which he completed in April 2023 after delays by the COVID pandemic extended his studies. His ensuing ideas and knowledge from the experience have since been adapted into the business, turning concepts into gamechangers for both the business and its customers. Nick says past and future expansion plans prior to the program were dreams rather than reality, but “since completing the OPM course there are no dreams that can’t become reality”.
Thriving through challenges
SA Mushrooms last expansion increased production by 150%, with its new facility completed six weeks prior to the Covid outbreak. Despite those difficult times, Nick says the skills develop from the OPM course guided SA Mushrooms through the challenges. The team is now looking forward to its next expansion and is excited about employing more South Australians.
