How I Got Here: Demetri Tomazos
Why restaurants?
I grew up in restaurants. My family had steakhouses and a couple of other independent eateries and I spent my teenage years working in them front of house, socialising with the guests and learning about what makes great service in hospitality.
Tell us something you wish you had been told at the start of your career?
It’s not just about what you want in life, it’s also about what other people want. Listen, take the time to understand and make room for others passions and you’ll go a long way.
What’s your favourite restaurant or group of restaurants (besides your own)?
I love Italian food and I’m partial to a bit of Greek. We are spoilt for choice as there is such a rich tapestry of restaurants it’s impossible to pick just one.
What motivates you?
Seeing things grow and flourish. It’s not just about how much money you make, although of course it matter. It’s also about how much personal enjoyment it brings you.
What keeps you up at night?
COVID-19’s impact on the hospitality sector.
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
My cousin Costa Tomazos. He’s been an innovator in hospitality and he continues to work, create and inspire innovation after half a century in the industry.
Worst business decision?
Property investments in Spain during a market crash. Enough said.
Best business decision?
Bone Daddies without a shadow of a doubt. We saw a gap in the market, we filled it and we ended up doing a pretty decent job, too. The amount of potential I can still see in the company is as rich as when we first opened those doors in Soho.
What piece of advice would you give to those looking to climb the rungs in the business?
Learn how to manage upwards as well as downwards. When you start you’re at the bottom so in order to progress you need to learn how to gain the trust of your superior. Learn to communicate in a way that allows colleagues trust and believe in you.
If you could change one thing about the restaurant industry today, what would it be?
Rentals.
What time do you wake up?
Around 6am.
Coffee or tea?
Can’t beat an English breakfast tea.
How do you let off steam?
I do a lot of fitness classes. I’ve really enjoyed being around a group of people whether it be pilates or spinning.
What’s your signature dish to cook at home?
A classic fry up.
Typical Sunday?
Workout, read the papers and spend quality time with my family.
What was your dream job growing up?
When I was young I used to play the drums and I always wanted to be a drummer in a rock band.
