First joining The Wolseley more than 15 years ago, Warwick is our Floor Manager and a familiar face to many. Here, he shares more about his passion for working front of house, his career highlights and advice for those wanting to start out in the industry - as well as a little insight into his life at home in the Essex countryside.
A life-long fascination with all-things food led Megan to embark on an apprenticeship in the kitchen at The Wolseley. A year in, Megan reflects on her experience so far, from the culture in the kitchen to the benefits of learning on the job…
A hospitality mindset is something that always came naturally to Erin. Ever since trying on her family members' waiters uniforms as a child and helping to cook the food for big family parties – Erin knew that making the people around her feel happy and relaxed was what she loved to do. Starting her first job in a restaurant at just 14, Erin has been recognised for her warmth and potential in every role she has held since. After soaring through the ranks on various floor teams, and becoming General Manager of Fischer’s after just nine months at The Wolseley Hospitality Group, Erin made the move into training as Head of Management Talent Development, where her ability to empower and comfort can flourish further.
Growing up with a family who love cooking and dining out gave Arthur a taste for a culinary career. He wasted no time getting involved in the world of hospitality, landing his first job at a local pub at just 14. With over a decade of experience under his belt, Arthur joined The Delaunay Counter as Sous Chef in 2021. Here, we find out a little more about Arthur’s career journey, as well as how he likes to relax after a week in the kitchen…
First joining us in 2004, Matthew is a familiar face to many. Now, 18 years later as Senior Maitre D’, Matthew shares what he loves most about The Wolseley – from the unrivalled buzz of breakfast service to his favourite dish on the menu. Read on to find out more…
From designing new menus to overseeing special events like the Marylebone Summer Festival and charity dinners, Claud has a wealth of experience in some of the city’s finest establishments, including Roux at Parliament Square. Here he shares how he knew he wanted to be a chef from a young age, and how his experience growing up in the Caribbean shapes his approach to being a chef.
Born and raised in London, Sah and Ahmed's parents moved to London
from Turkey more than 20 years ago, where they established their
own hospitality business. Growing up, both brothers regularly
helped out in the restaurant, learning tricks of the trade from
their parents - from polishing cutlery to waiting tables, helping
out in the kitchen and much more. Read on to find out a little more
about how they ended up as chefs together at Bellanger, and what
makes them tick…
Almuth first made the move to London back in 1999 – and in 2011, she joined The Delaunay as part of the opening team. Here, we find out a little more about her journey into hospitality, and why she’s recently returned to the fold after a brief spell away to manage the recently reopened Delaunay Counter.
From making our much-loved Afternoon Tea each day, to creating new dishes for the menu throughout the year – find out what a typical day looks like for our Pastry team at The Wolseley.
Retraining in her 30s as a chef led Luiana to The Wolseley Hospitality Group family back in 2013, where she joined the kitchen team at Brasserie Zédel. Having risen through the ranks, now, at 45, she is Sous Chef at Fischer's in Marylebone. Luiana describes how it's never too late to start out in hospitality, and what it's like to work in a multigenerational team.
With more than 30 years' experience in hospitality, Gianluca is a reassuring presence in The Delaunay. His first taste of the industry came from his family in Italy who ran their own coffee shop - hospitality school followed, and he has never looked back. Here, Gianluca shares what it is he loves about working at The Delaunay and what keeps him coming back.
From a childhood dream of becoming a waiter, Eric Ferreres has been working in hospitality since he was just 16-years-old. Over the past 36 years, his experience has taken him from a castle in Switzerland to The Ivy during its 90s heyday - an experience which marked the beginning of his time with The Wolseley Hospitality Group.
Growing up in a small town in Southern Italy, Mauro developed a taste for trying new things – and with a desire to pursue the creative industries, a move to Milan led him to the kitchen… Now, with 15 years’ experience as a chef, Mauro has taken on the reins as Head Chef at Bellanger, where he’s looking forward to developing our menu offering.
Often the first face many people see when they arrive at The Wolseley, Helen Scott had her first foray into the world of hospitality later on in life after a successful career with the Queen Alexandra's Army Nursing Corps. Here, Helen shares a little more about her life and transition to hospitality.
Maciej first joined The Wolseley Hospitality Group as Sous Chef for the opening of Fischer's back in June 2014. A position he held for four years, before moving to Soutine as Head Chef in Spring 2019. Here he shares a little more about what keeps him coming back each day, and why being a chef is such a rewarding career.
Mirka Mohite first joined The Wolseley back in 2010, after a brief spell away from the Corbin & King family she rejoined in December 2017, taking on the role of Pastry Chef at Colbert. We sat down with Mirka to find out why she couldn't dream of doing anything else, but pastry…
Cesar Goncalves first joined The Wolseley back in 2016 as a bartender. Now, he is at the helm, running a smooth operation as Bar Manager. We spoke to him to find out a little bit more about him and why a career in hospitality is so rewarding.
Born in London, Charles Hilton has spent most of his career in Scotland (it was a hotel in Troon - a small seaside town on the West coast, where Charles first found his calling to be a Chef, at the age of 17). Following a stint in Sydney, Charles returned to London 8 years ago and he has been at the helm of the Zédel kitchen in the role of Head Chef since September 2016.
Michelle Chillingworth has been part of the Corbin & King family for over seven years. From spearheading Private Dining for the group when she first started, to more recently overseeing Fischer's as its General Manager, she has assumed that same role in our Covent Garden fold since December 2018.
Hunor Vásárhelyi joined us from the Budapest Business School during his four-month internship as a Senior Waiter at The Wolseley. We ask him how he got on and what he will take away from the experience.
Emma Bailliard joined us from The Paul Bocuse Institute in France for a four-month internship as a Senior Waiter at Brasserie Zédel. We ask her how she got on and what she will take away from the experience.
Anin Dharma joined us from Le Cordon Bleu for a three-month internship as a Pastry Commis Chef at The Delaunay. We ask her how she got on and what she will take away from the experience.