When did you realise you wanted to work in hospitality?
When I was a teenager, I’ve always had a personality that feeds off of enthusiastic, passionate people and busy work environments and I knew straight away that working in a stale office environment was not for me. A passion for food, drink and engaging with people made it an easy choice.
Where and how did you get your start?
As a teenager getting my first ever waiting job working at Canteen in Spitalfields Market, I loved the company, stayed with them for many years and worked my way up to GM.
Sum up your current work life in one sentence.
Launching Bunshop: a new quick-serve restaurant concept with chefs Jon Rotheram & Tom Harris of The Marksman
Who has been really influential on your career and why?
Mat Horvath was one of my early GM’s, he taught me to have an eye for detail and to always strive for perfection. He continues to be a great mentor to so many people in the industry in his current role as MD of the Gordon Ramsey Restaurant Group.
What’s next for you?
Hopefully opening up a few more bunshops, trying to get as many people as possible to try this great contemporary British snack. And possibly to write another cocktail recipe book.
What’s your one piece of advice to someone starting out?
Hospitality is a varied industry, try and get a range of experience in as many different environments as possible, learn what you need to learn, then focus on the sector which interests you the most.
Where did you last have a great meal?
Are there any openings you are looking forward to?
Earth kitchen which Chris Gillard is opening in the new Hackney Arts Centre.
Where is the most exciting city for hospitality?
Valletta in Malta. Tourism has always been central to the local economy, but recent improvements in infrastructure and tax cuts have led to the country becoming Europe’s fastest growing economy. A result of this is an influx of great restaurants and great hospitality jobs opening up there.
Who would you identify as a rising star?
Magnus Reid, he is a great guy and a gem of a chef and I loved his restaurant Legs. I can’t wait to see what he opens next.