Here they are – CODE Hospitality’s 30 under 30, Class of 2026. These talented young individuals are showing up with creativity, ambition and ideas to spare, committing themselves to hospitality at a time when the industry is anything but easy. This year’s cohort includes 37 changemakers – accounting for team award winners – each are recognised for their talent, impact, and potential. We’re certain this won’t be the last you hear of them.
Zehra Camilleri, 28
Head of social media, Fallow Restaurant Group
Bossing the biggest job in restaurant social media, with nearly 2m subscribers on YouTube.
Most controversial food opinion: A lot of them have to do with not understanding English food culture but beans on toast? Tuna on a potato? With cheese? And beans?
If I weren’t in hospitality: I’d be a magazine editor, dream job for every girl that grew up in the 2000s.
Ben Cardwell, 28
Beverage manager & sommelier, Labombe by Trivet
Chosen to lead the beverage programme at Trivet’s new spin-off Labombe.
Most controversial food opinion: Drink what you want with food. Good food goes with good wine.
If I weren’t in hospitality: I was always interested in geology randomly; I suppose it is somewhat linked to wine.
Carys King Davies, 29
Sous chef, Hern
A rising star on Leeds’ restaurant scene.
Most controversial food opinion: Stop overcomplicating the martini garnish. I’ve seen an octopus tentacle and even a gilda perched on the rim of a glass. If it ain’t broke, you know?
Whose job would I swap with for a day: Virgilio Martínez and Pia León at Central in Lima, having access to such a wide variety of these totally unique ingredients, all so deeply connected to the land.
Matilda Di Cecio, 30
Head sommelier, Chez Bruce
A sommelier from Tuscany, in charge of one of London’s legacy wine lists.
Best meal I’ve had recently: I had a couple of amazing meals at Quality Chop House.
On my playlist: We do not have music at work, but I always have rock and metal music playing in my headphones.
Molly Dixon, 29
Restaurant manager, One Club Row
Plays a starring role at one of London’s buzziest new openings.
Most controversial food opinion: Packet ramen in a sandwich is a great meal.
On my playlist: Best of Kylie Minogue (every day pre-service).
Tom Fastiggi, 28
General manager & director, Winsome & Valerie Goode’s Pies
On the launch team of Winsome, arguably the most talked about restaurant in Manchester right now.
Best meal I’ve had recently: I had an outrageous meal at Island, London.
If I weren’t in hospitality: I’d probably be a water slide tester.
Jessica Furniss, 29
Head chef, Where The Light Gets In
From pastry chef to head chef at the pioneering Stockport restaurant.
Best meal I’ve had recently: Gerald’s Bar in San Sebastian.
On my playlist: For What It’s Worth – Sergio Mendes & Brasil ’66 which is arguably better than the original Buffalo Springfield version.
Alice Hoy, 27
Director owner, Axis
Brings her experience in Australia and New Zealand to her three-year-old craft beer and wine bar in Gateshead.
Most controversial food opinion: Every single dish needs to have a crunchy element.
On my playlist: The last six songs of Wolf Alice’s Visions of a Life when I’m cleaning down.
Tom Jennings, 29
General manager, Gina
Leading the team at Ravneet Gill’s critically acclaimed Chingford restaurant.
Best meal I’ve had recently: Kolae in Borough Market. The bavette skewers and Koh Samui relish are a must.
If I weren’t in hospitality: My heart was always drawn to cetology (marine mammal science).
Harry Jones, 29
Head of marketing, QVO Hospitality
The PR supremo spreading the word about Maray, Buyers Club and The One O’Clock Gun, all in the North West.
On my playlist: Call me basic but Olivia Dean on repeat.
Whose job would I swap with for a day: No one’s! I love my job and am too much of a control freak to let someone else take over my tools for the day!
@harryjonespr | @marayrestaurants | @buyersclubliverpool | @theoneoclockgun
Owen Kimpton, 25
General manager, COIN Hebden
Overseeing operations at an award-winning wine bar in Hebden Bridge.
Most controversial food opinion: Wetherspoons does a good curry.
If I weren’t in hospitality: I’d do psychology.
Max Lawrence, 26
Restaurant manager, Skof
A L’Enclume veteran from Yorkshire who brings his sommelier background to his role at the Michelin starred Skof in Manchester.
Most controversial food opinion: Caviar is overused and overrated!
If I weren’t in hospitality: I can’t imagine being in any other industry but, if pressed, I’d love to be a Savile Row tailor.
Rebecca Lewis, 27
General manager, Dongnae
A key senior team member at Dongnae in Bristol, one of the UK’s most exciting Korean restaurants.
Best meal I’ve had recently: Hungover lunch at The Palmerston.
If I weren’t in hospitality: I’d be teaching probably, most likely maths.
Emilio Luiso, 21
Commis sommelier, The Ritz Restaurant
One of the dedicated team of sommeliers at a two Michelin star ‘Grand Dame’ dining room.
Best meal I’ve had recently: Lita in Marylebone.
Whose job would I swap with for a day: Danny Meyer.
Manon Marrum, 26
Restaurant manager, BARRY FISH
Running the show at Good Food Guide Best Local Restaurant Barry Fish in Edinburgh since its 2025 launch.
Best meal I’ve had this year: The Lighthouse Restaurant onboard Fingal in Edinburgh with my granny.
If I weren’t in hospitality: I would probably be doing something with my film degree.
Adam Morley, 26
Bakery manager, Finks Bakery
A graduate of the School of Artisan Food, now ‘head doughboy’ at popular London café group, Fink’s.
Most controversial food opinion: Small plates suck! Feed the people!
Whose job would I swap with for a day: Ben Glazer at Coombeshead Farm. The bakery there looks amazing.
Caitlin Owens, 30
Managing director, Fowlescombe Farm
A Cambridge grad, now leading her family’s regenerative farm and hotel in Devon.
Best meal I’ve had recently: Bavette, frites and vin rouge in a nondescript bistro in the 10th arrondissement.
On my playlist: My playlist is for running only, and is a blend of ‘80s pop and showtunes which is banned from the hotel.
Julie-Anne Pugh, 29
Marketing Manager, Blacklock
Charged with keeping the popular steak and chophouse group front and centre in London and Manchester.
Best meal I’ve had recently: The oysters at Winsome in Manchester were a stand out.
If I weren’t in hospitality: I’d be designing outrageous gardenware.
Leticia Rolland, 28
Baker & pastry chef, Chishuru
By Adejoké Bakare’s side at her Michelin star West African restaurant, Chishuru.
Best meal I’ve had recently: Kaieteur Kitchen, Guyanese cuisine in Elephant & Castle.
If I weren’t in hospitality: I’d be on Broadway or in beekeeping.
Samantha Rolls, 29
Head of people & recruitment, The Cheese Bar
The friendly face of HR at a growing international group, now with sites in New York and Berlin.
Best meal I’ve had recently: OMA – what a place. The taramasalata is something else.
If I weren’t in hospitality: I would LOVE to work on a farm.
Alex Rothnie, 29
Head chef, L’Enclume
The Scottish chef heads Simon Rogan’s world-class flagship restaurant in Cartmel.
Best meal I’ve had recently: At Inver Restaurant. My fourth time visiting, it gets better every time. It’s a magical place.
If I weren’t in hospitality: I always thought I’d make a good florist.
Francesco Sarvonio, 26
Chef & owner, Casa Felicia
The Neapolitan chef’s Queen’s Park Italian opened last October and has already received a rave from Giles Coren.
If I weren’t in hospitality: I’d be a winemaker.
On my playlist: Bad Bunny.
Chris Shaw, 29
Head chef, Toklas
The London-born chef worked his way up from street food stalls to Toklas, one of The Vittles’ 99, via BAO and Petersham Nurseries.
Best meal I’ve had recently: In London, Leo’s in Clapton.
Most controversial food opinion: I would take a bacon or sausage sandwich over a full English any day of the week.
Katie Smith, 25
Freelance food stylist
A freelance chef, baker and food stylist, whose pop-up Irish bakery, Dulse, debuted in 2025.
Best meal I’ve had recently: Beef and Guinness pie with chips and greens followed by Rav’s best chocolate cake at Gina in Chingford.
Whose job would I swap with for a day: Rachel Roddy. Researching and writing about traditional Italian dishes from wonderful Rome, I could do that!
Ahsoka Wallace, 26
Advocacy manager, Drinks United
An experienced bartender and passionate EDI advocate who regularly leads panels on neurodiversity in the industry.
If I weren’t in hospitality: I’d be a therapist.
On my playlist: Guitar throwbacks.
Haydon Wong, 28
Chef & founder, Cantoast
The self-described ‘Chief Toast Officer’ at Hong Kong-style French toast pop-up in London.
Best meal I’ve had recently: The most unassuming Thai restaurant in a pub, Teparos. Spicy but addictive.
Whose job would I swap with for a day: A Hong Kong roast meats master.
Teams
Bánh Bánh Group
Joseph Losper, 27
Brand & creative manager
The designer behind Peckham newcomer Lai Rai and the new look Bánh Bánh.
Best meal I’ve had recently: Xôi Chả Cua from a street vendor in Hanoi: crab sticky rice so good I couldn’t stop going back.
On my playlist: A LOT of Lilly Allen.
@josephlosper | @lairai.london | @banhbanh.london
AP Nguyen, 26
Head of operations
A visual artist and one of the driving forces behind Lai Rai and Bánh Bánh.
Most controversial food opinion: I think the industry can use less salt.
On my playlist: Bianca Lexis’s show Panorama Heaven on NTS.
The Devonshire
Aman Ghai, 25
Assistant bar manager
The Devonshire is a 20,000 pints of Guinness a week behemoth; Aman serves.
Most controversial food opinion: Roast dinners are overrated.
Whose job would I swap with for a day: Sometimes Cole Palmer, sometimes Jesse Burgess.
Anisha Mace, 24
Operations assistant
The Devonshire is a 4000-cover-a-week behemoth; Anisha’s job is a big one.
Best meal I’ve had recently: A massive steak at Casa Julián.
On my playlist: My Spotify listening age was 57… so lots of Bruce Springsteen.
Durban Curryhouse
Luke Moody, 28, Co-founder
Joint co-founder of Durban Curry House, a pop-up specialising in South African Indian food.
Most controversial food opinion: Meal prep for the week freaks me out.
If I weren’t in hospitality: I’d most probably be a game ranger (safaris).
Layla Morris, 28, Co-founder
One half of Durban Curry House, winner of this year’s Brixton Kitchen 2025.
Most controversial food opinion: I secretly hate negronis.
If I weren’t in hospitality: I would probably open a little pottery studio and make bowls and plates for restaurants.
Public House Group
A growing British hospitality group with pubs and restaurants in London and the Cotswolds. The company has a reputation for attracting the best.
Jack Campbell, 30
Head chef, The Hart
Jack leads the kitchen at the Public House Group’s newest pub in Marylebone.
If I weren’t in hospitality: I’d be a writer.
Most controversial food opinion: I hate parsnips.
Max Haughton, 26
General manager, Canteen
At the helm of the Public House Group’s walk-in only Italian on Portobello Road.
Best meal I’ve had recently: The Camberwell Arms.
Most controversial food opinion: Pesto is better from a jar.
Tom Howard, 27
Finance business partner, Public House Group
Former FOH pro Tom plays a vital role at the group declared ‘the most exciting hospitality name in London right now’.
If I weren’t in hospitality: I’d be a biologist or doing ecology research.
On my playlist: Hans Zimmer movie soundtracks.
Beth O’Brien, 29
Senior sous chef, The Fat Badger
A Ballymaloe-trained chef with a social media following of her own.
If I weren’t in hospitality: I’d be a cheesemonger.
On my playlist: CMAT’s new album on a loop.
@bethcooksthings | @thefatbadger_w10
Billy Peirce, 26
General manager, The Fat Badger
Calling the shots at the Notting Hill set’s favourite boozer.
Most controversial food opinion: Avocado and Marmite.
On my playlist: Slide Away, Oasis.
T&C’s apply: Offer is only available to non-members. Membership automatically renews at the standard annual price unless cancelled. Monthly members are not eligible to switch to an annual plan under this offer. The CODE membership is exclusively available for people who work in hospitality.
Discover previous years’ lists
