How I Got Here: Patrick Frawley
Why restaurants?
I started in hotels and fell in love with the industry, and I’m a complete foodie, so it was the obvious choice.
Tell us something you wish you had been told at the start of your career?
That I would have to work 80-plus hour weeks to be successful – Only joking; I don’t mind the hours; I’m so passionate about what I do the hours don’t matter. I would say listen to the people who have been successful and who know more than you.
What’s your favourite restaurant or group of restaurants?
Chiltern Firehouse. It is always consistent with high quality food, inspiring service and gorgeous surroundings.
What motivates you?
My children motivate me to provide for them and lead by example. I’m inspired by creating inspiring sites and leading a team to be the best version of themselves while mentoring and encouraging them.
What keeps you up at night?
The financial stress of being unable to support all my employees/family off the back of the last couple of years.
Which colleague, mentor or employer has significantly influenced your approach to the restaurant business?
Patrick Dempsey, chief executive officer at Whitbread Hotels & Restaurants, and Aiden Brooks (property developer), who is my best friend and business confidant.
What's been your best business decision?
To start a company in London, London inspires me. There is a buzz and energy here like no other. We should be proud of the diverse hospitality community here in London.
And your worst?
Taking advice from professionals who didn’t know what they were talking about this led to a substantial loss of money on a hotel project.
What advice would you give those looking to climb the rungs in the business?
The best advice I would give is to know your consumer know your market and give them what they want, listen listen listen to what the consumer wants.
What would it be if you could change one thing about the restaurant industry today?
With the perception of hospitality not being a desirable sector to work in, I would pay people more fairly across the board.
What time do you wake up?
5-6 am.
What’s your signature dish to cook at home?
Coq au vin with green beans and creamy mash.
Describe your typical Sunday
I buy a newspaper, go for a walk around Hyde Park with a coffee and then have a nice Sunday beef roast paired with a lovely bloody mary or nice Margaux.
What’s the most spontaneous thing you’ve ever done?
I have a few, but the one which stands out is speaking to friends in Dubai while they were having dinner. They said, “It’s a shame you are not here for dinner,” so I went to my travel agents and joined them the next day, I was so excited about surprising them I drank my way through the flight, I couldn’t remember a thing.
What's your favourite holiday destination?
The South of France. I speak French and love the food, French wine, and the variety around the coastline.
What was your dream job growing up?
I worked at my aunt’s guest house every summer to own a little business. She used to go away for a month once a year, so I would look after the place with my grandma, which inspired me.
