Hospitality consultants have a bit of a reputation for thinking they’re the ‘great I am’. For being ruthless, egotistical, and in some instances rude!
So, I would like to clear this up straight away.
I’m friendly, approachable, and supportive.
Yes, I know my stuff. I have a lifetime of working in the hospitality sector behind me. I have owned numerous businesses and am an award winning chef. But I know how to get the best results for my consultancy clients and that’s to work with them, not to shout at them!
After leaving school I went to college and passed my Professional Chefs Diploma with a Distinction. This allowed me to gain experience in a number of high level kitchens and within four years I was Sous Chef at the Stonor Arms in Henley on Thames.
It was a whirlwind introduction into the hospitality business, but I loved every minute of it.
I was then fortunate enough to be chosen as the Senior Sous Chef for the opening of the luxury 5 star Llangoed Hall Hotel in Wales. In two short years we achieved national acclaim, won Hotel Of The Year and numerous awards for our food.
Being part of set up team and moving the business forward so rapidly provided me the opportunity to develop and broaden my skillset substantially.
When the opportunity to be part of the opening team of a new Estate Hotel and Resort in Virginia, as Executive Head Chef arose, as you can imagine, I jumped at the chance.
I was part of the team responsible for designing the kitchen, menu planning and development, and recruiting and training staff.
Once open, my responsibilities ranged from overseeing the fine dining restaurant, the bistro, the golf club house, and deli, to the catering for large events.
The resort was quickly recognised as one of America’s finest.
When home began to call me back, I opened my first restaurant – an ingredient led, modern British dining room.
We achieved national awards including 3 AA Rosettes, Michelin Bib Gourmand, 2 Egon Ronay Stars, and 7/10 in the Good Food Guide.
After five years of trading, we extended the site and achieved substantial business growth.
I then went on to own and operate a number of sites, ranging from neighbourhood bistros, award winning gastro pubs, busy bar and grills, fish restaurants, a boutique hotel and park cafes.
I am now fortunate enough to have sold my businesses and be a hospitality consultant. If I’m totally honest, I was going to retire, but people kept asking me to help. I work with a very low number of selected clients at any one time, so that I can give them the attention they deserve.
Whilst I have a passion for being involved in completely new concepts and set ups, I also get a huge kick out of being able to help existing businesses transform and expand. I think I have the best job in the world.
If you are in a hospitality business owner and need a consultant to assist, please drop me a line and let’s have a conversation.
