Describe yourself in one word
Relentless.
What is the most important thing you’ve learned in your career?
That you need to understand every role in your business - deeply. You don’t have to be the best at everything, but you must be competent enough to step in, identify issues instantly, and know when to bring in someone who can elevate the standard. That understanding protects the business, supports the team, and keeps everything running at a high level.
Tell us your biggest strength
My biggest strength is that I don’t stop. I keep going through difficult, exhausting, or uncomfortable moments. Giving up has never been an option.
What has been your biggest mistake?
Early on, I trusted people in senior roles to simply do their job - especially with the basics. When I opened Salut!, I assumed a head chef would automatically know how to cost dishes properly and control GP. I learned quickly that assumptions like that can damage a business. Now I oversee all costings, purchasing, and margins myself. Having full visibility has made the business much stronger.
What makes you a good leader?
I lead from the front. I understand every role in the business, I’m hands-on when needed, and I hold myself to the same standards I expect from my team. I communicate clearly, stay calm under pressure, and I’m not afraid of hard work. Most importantly, I genuinely care about my team - their growth, their stability, and their pride in what we’re building.
Who has had the biggest influence on your approach to business?
My parents. Growing up in their small restaurant in Germany shaped everything - how I see hospitality, how I work, and how I treat people. From there, I taught myself a lot, figuring things out the long way and constantly learning.
How do you stay motivated?
I set a clear goal, keep it in front of me at all times, and move towards it. That focus keeps me going, no matter how challenging things get.
How often do you check your email?
Way too often. With two restaurants and three inboxes to monitor, something always needs attention. Unless I’m deliberately switching off, I check emails multiple times throughout the day.
How do you relax?
Fishing. Being in nature, somewhere calm and quiet, doing something simple. Or going out for a really good meal - that resets me too.
What was your dream job growing up?
I didn’t have a dream job - I always planned to run my own business.
What’s the best advice you’ve been given?
Keep improving. Make small improvements, constantly. Over time they compound and change everything.
What would you call your autobiography?
I wouldn’t write an autobiography.
Tell us something you think about the restaurant sector that almost nobody agrees with you on.
People see the restaurant world as fuelled by creativity, but I believe discipline is the real foundation. Creativity only thrives when the systems, structure, and consistency are there first.
Do you have any business regrets?
I don’t regret my mistakes, I learn from them. Every setback teaches you something. If you take the lesson and don’t repeat the mistake, you’re improving. Over time you get so good at solving problems that they stop feeling like problems.
