How I Got Here: Tom Stafford
Why hospitality?
I love interacting with people, being on my feet and working with my hands.
Tell us something you wish you had been told at the start of your career?
That its a 24/7 job - constantly on your mind, and there is no off switch.
What’s your favourite restaurant or group of restaurants?
A spot in Leeds & Harrogate called Stuzzi, a Sicilian small plates restaurant. Its simply incredible, great produce, wine and service. Always executed to perfection and made with respect to the origins of the food and the quality of the ingredients. They also change their menu all the time and is incredibly consistent.
What motivates you?
A lot of people when I first said I was going to make doughnuts for a living, doubted me. Maybe didn’t say it, but some did. So I guess really to prove people wrong? But also I’m driven to get to the next steps in my business to set up a comfortable future for my family.
What keeps you up at night?
Conversations I’ve had during the day, or I plan to have the following day. Running situations through over and over to find the best outcome.
Which colleague, mentor or employer has had the biggest influence on your approach to the hospitality business?
My best mate James who owns Little Bao Boy. We both started in the Leeds street food scene at pretty much the same time. We both are constantly pushing each other to grow and take those next steps into growing our businesses. He’s a very good chap.
What time do you wake up?
6am, every day!
Coffee or tea?
Filter coffee all day, unless my mum offers me a Yorkshire Tea with one sugar.
How often do you check your email?
Constantly checking.
How do you let off steam?
Going for a longboard or, when its wet out, Call Of Duty.
What’s your signature dish to cook at home?
Really simple homemade pasta - parpadelle with garlic, parsley, lemon juice and butter.
Describe a typical Sunday?
Go to Doh’hut, check in with everyone, usually a walk around the park, and then head for roast meats and rice at our local Chinese and dim sum spot.
What's been your best business decision?
Starting in the street food scene. Building a product and brand from event to event in some really difficult environments.
And the worst?
Making a carrot cake doughnut. It was wrong.
What piece of advice would you give to those looking to climb the rungs in business?
Focus and never compromise on three things - your product, your brand, and your customers.
If you could change one thing about the hospitality industry today, what would it be?
I wouldn’t change much We have such an amazing community with incredible people who are all out to help each other. There is a mutual respect between everyone, from the staff to business owners. Although I believe some businesses need a rethink of suitable working hours and work life balance. Personally I think 12 hour shifts are awful and I believe having two days off in a row is ideal for staff to have a life outside of work. I know this is not the case in a lot of hospitality businesses.
Bio
Born in Beverly, Yorkshire, Stafford studied Music Production at Leeds Metropolitan. He has no specific food training at all, and spent his early career running drum and bass events, amongst other things. Doh'hut was originally founded by Stafford as a street food brand, serving a limited menu of handmade sugar doughnuts with fillings including raspberry jam, vanilla crème patisserie, and chocolate ganache; alongside a range of coffees, teas and soft drinks. He launched his first bricks and mortar site in Leeds in early 2020, having previously spent several years working on the street food circuit during which time Doh'hut won numerous accolades including being named champion at the 2018 British Street Food Awards. It opened a second site in London's Exmouth Market in February 2023. Stafford also recently launched a sandwich shop called Things In Bread next door to his Doh'hut site in Leeds.
