Can you give me an overview of your journey in hospitality so far? How did you end up as Head Waiter at The Gilbert Scott?
To be honest, my journey into hospitality was a rather conventional one. When I left school at 16 I trained as an apprentice electrician. After three years of training I discovered that it was not the career for me, quickly deciding that I needed to find a new career and fast.
This led me to work as a waiter and barista at a local wine bar called Jack and Alice in Tring, and then as an assistant manager. After working there for a few years I decided that I wanted more from the hospitality industry.
That’s when I decided to apply for a job at The Gilbert Scott. Home cooked food and interesting, high quality ingredients were something my mother drilled into me as a child, so when I joined the team as a waiter, I realised that these values were being reciprocated within my workplace, inspiring me to strive for more!
For me, it was important to learn and develop on the knowledge and experience of my colleagues, many of whom have had substantial careers in the hospitality industry. I was learning something new every day, and slowly I gained the skills and confidence to progress my career and become the Head Waiter.