How I Got Here: Dumo Mathema
Why coffee?
I love all things to do with flavour, being creative and working with people. Coffee allows me to do all of the above.
Tell us something you wish you had been told at the start of your career?
Genuinely, I knew the road ahead of me was going to be my toughest challenge to date.
What’s your favourite restaurant or group of restaurants (besides your own)?
This is tough, there’s so many to choose from. In no particular order: Holm, South Petherton; 24 The Oval, London; and SMOKE at Hampton Manor. These places are epic on so many levels. The ingenuity, effortless finesse and attention to detail leave no stone unturned. Everything is well intentioned and matched to perfection.
What motivates you?
Those who have been before and set standards by showing what is possible.
What keeps you up at night?
The next idea.
Which colleague, mentor or employer has had the biggest influence on your approach to business?
I’ve had the privilege of working with a wide range of people, from all walks of life. All of whom have a unique perspective on business. Everyone I’ve worked with over the years has very much had an influence on how I look at and approach business.
What time do you wake up?
Between 4am and 5am.
Coffee or tea?
Both, so much to discover.
How often do you check your email?
Definitely not often enough.
Favourite holiday destination?
Wine country.
What are you currently reading?
The Monk of Mokha.
What's been your best business decision?
Surrounding myself with those that can do what I cannot.
And the worst?
Not asking enough questions.
What piece of advice would you give to those looking to climb the rungs in the business?
Set the highest standard of excellence for yourself and learn from those that have, or are doing. Use this as a foundation to give yourself the freedom to be you. Don’t forget to have fun!
If you could change one thing about the restaurant industry/hospitality today, what would it be?
More access to mentors.
Bio
Born in Harare, Zimbabwe, Mathema moved to London when he was young and went to Mill Hill County High School and sixth form college. His career has always been in the coffee and trade, starting out as assistant manager at Drury Tea & Coffee, and later working as a barista at Ozone Coffee. Between 2015 and 2020 he was head of coffee at speciality coffee roaster the Department of Coffee and Social Affairs in Carnaby, and went on to hold similar roles at Ground Coffee Society and Attendant Coffee Roasters. Mathema joined Small Batch in September last year and little more than a month later the group was named Coffee Roaster of the Year South East England in LUXlife’s Food & Drink Awards.
