Pearls of Wisdom

Pearls of Wisdom

Some of the biggest names in the industry including chefs, restaurateurs, hoteliers, and publicans reveal their thoughts on life, career and hospitality.

Jun Tanaka, head chef at Pearl

Pearls of Wisdom: Jun Tanaka

By Becky Paskin

The Saturday Kitchen stalwart and head chef at Pearl Restaurant in London is near to finishing a month-long Street Kitchen tour with Mark Jankel, as part of the London Restaurant Festival

Henry Harris, owner of Racine

Pearls of Wisdom: Henry Harris

By Joe Lutrario

Henry Harris was chef at the Fifth Floor at Harvey Nichols for 10 years before opening Racine – also in Knightsbridge – to widespread critical acclaim

Lewis Hamblet, executive chef at South Lodge Hotel

Pearls of Wisdom: Lewis Hamblet

By Becky Paskin

After running the Camellia at Exclusive Hotels’ South Lodge Hotel for over 10 years, executive chef Lewis Hamblet decided to downgrade and give protégé Matt Gillan centre stage with the hotels second restaurant, The Pass

David Thompson, head chef at Nahm

Pearls of Wisdom: David Thompson

By Stefan Chomka

David Thompson is head chef at Nahm, the first Michelin-starred Thai restaurant in Europe, situated in the five-star Halkin hotel in London’s Belgravia. He will soon open a new restaurant in Bangkok

David Myers, chief executive, Sleeperz Hotels

Pearls of Wisdom: David Myers

By Chris Druce

David Myers is chief executive of Sleeperz Hotels, which last month secured £7m in funding to build a second hotel in Newcastle as it looks to become a nationwide chain

Paul Kitching, chef-proprietor of Edinburgh's 21212 restaurant

Pearls of Wisdom: Paul Kitching

By Joe Lutrario

Paul Kitching opened the Edinburgh-based restaurant-with-rooms, 21212, two years ago, winning a Michelin star just eight months later

Rufus Hall, chief executive of Orchid Group

Pearls of Wisdom: Rufus Hall

By Becky Paskin

The chief executive of Orchid Group, the biggest start-up the pub industry has seen, saw his company fall into and subsequently emerge from administration to become the largest food-led pub operator in the R200 list

Mark Hix, founding director of Restaurants Etc

Pearls of Wisdom: Mark Hix

By Joe Lutrario

After working for Caprice Holdings for 17 years, Mark Hix left his job as chef director in 2008. He now operates four Hix restaurants in London and Dorset, and is director of food at Rocco Forte’s Brown’s Hotel in Mayfair

Simon Cottard, executive chef at Cafe du Marche

Pearls of Wisdom: Simon Cottard

By Becky Paskin

Having worked with the Roux brothers, Pierre Koffmann and Marco Pierre White in his early days, Simon Cottard has now run the kitchen at Café du Marche in Clerkenwell for 20 years

Robin Sheppard, managing director of Bespoke Hotels

Pearls of Wisdom: Robin Sheppard

By Chris Druce

Robin Sheppard is managing director of Bespoke Hotels, which is launching the New Ellington Hotel in Leeds next month, and a former GM of the Lygon Arms in the Cotswolds

Silvano Giraldin, former Le Gavroche maître d'

Pearls of Wisdom: Silvano Giraldin

By Joe Lutrario

The celebrated maître d’ at Le Gavroche for 37 years now consults for Just Great Wine, the supplier of wines from small vineyards

Michael Wignall, executive chef of The Latymer at Pennyhill Park

Pearls of Wisdom: Michael Wignall

By Becky Paskin

Michael Wignall is the executive chef of the Michelin-starred Latymer at Pennyhill Park, Exclusive Hotels’ Surrey country house property. He has previously held Michelin stars for Waldo’s at Cliveden House and the Devonshire Arms.

Michel Roux

Pearls of Wisdom: Michel Roux

By Joe Lutrario

Among the most influential chefs in the world, Michel Roux set up Le Gavroche with brother Albert in 1967. Five years later, he left London for the Waterside Inn, Bray, which has now held three stars for 25 years

Massimo Tebaldi, executive chef of Renaissance Pubs

Pearls of Wisdom: Massimo Tebaldi

By Becky Paskin

Massimo Tebaldi has been executive chef for Renaissance Pubs for 10 years. Having once worked with John Torode and Canadian singer Bryan Adams, he is now working to transform The White Hart into a fish and chips gastropub called The Tommyfield

John Campbell

Pearls of Wisdom: John Campbell

By Joe Lutrario

John Campbell is executive chef at Coworth Park, set to open in September. He left the Vineyard at Stockcross last year, where he held two Michelin stars

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