Chef Tom Aikens started in the industry at the age of 19, working with David Cavalier and Pierre Koffmann in London before landing a job with Joel Robuchon in Paris. It was on his return to London and his five years at Pied-à-Terre where he became the youngest British chef to be awarded two Michelin stars, aged 26. In 2003 he opened his first restaurant Tom Aikens in Chelsea, … [Read more...]
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Five minutes with… Ben Marks
Chef Ben Marks opened Perilla in London's Newington Green in November 2016 with friend and restaurateur Matt Emmerson following a series of pop-ups. The restaurant is supported by leading industry figures, including Claridge's executive chef Martyn Nail, Phil Howard of Elystan Street and Corinthia London managing director Thomas Kochs. Ben started in the industry at 15 as … [Read more...]
Five minutes with… Martin Williams
Martin Williams left his role as managing director of Gaucho in 2014 after nine years there to open his own restaurant under the M Restaurant brand. The group now comprises three restaurants – M Restaurant Victoria Street, M Threadneedle Street and the M Bar & Grill in Twickenham, which opened last year. Martin talks to Hospitality & Catering News about building his … [Read more...]
Five minutes with… Mark Hardy
Mark Hardy has been general manager at Mayfair's 4 star hotel The Cavendish London since May 2017. The Australian-born hotelier started his hospitality career in the UK in 2004 as hotel manager at Radisson Blu Edwardian Berkshire Hotel in London's Oxford Street. He worked for Accor as general manager for Carlson Rezidor until 2012 when he moved to Millennium Gloucester Hotel … [Read more...]
Five minutes with… Mark Jarvis
Mark Jarvis, chef-patron of London restaurants Anglo and Neo Bistro, will launch his third restaurant – Stem - on Princes Street in Mayfair late next month. The Buckinghamshire-born chef began his career aged 16, learning his trade as a trainee chef at Chartridge Conference Company. He worked his way up the ranks in kitchens in Oxfordshire and worked with Raymond Blanc for two … [Read more...]