Describe yourself in one word
Passionate.
What is the most important thing you’ve learned in your career?
That it won’t be easy, but it will be worth it. Restaurants are demanding to run, but seeing guests enjoy themselves and watching your team grow makes the effort worthwhile.
Tell us your biggest strength
Resilience. Things don’t always go to plan in hospitality, so the ability to adapt, learn and move forward is essential. Hospitality requires a huge amount of energy and commitment, and I genuinely love what I do, so I continue to try to learn every day.
What has been your biggest mistake?
Taking things too personally. When you’re deeply invested in your work, criticism can feel very personal, particularly early in your career. Over time, I’ve learned the importance of being more impartial and turning every challenge or critique into a chance to grow and improve professionally.
What makes you a good leader?
The team around me. A restaurant only works because of the people in it, so supporting and trusting your team is key.
Who has had the biggest influence on your approach to business?
My brother Charlie, head chef at Donostia. A couple of years ago, he was diagnosed with Guillain-Barré syndrome and faced it with incredible bravery. Watching his determination, positivity and passion throughout that experience has been deeply inspiring. His commitment to food, to the kitchen and to the people around him constantly reminds me why we do what we do.
How do you stay motivated?
I want to do the best for our customers, our team, and my family. I want every guest to have a memorable experience, every team member to feel proud of their work, and every dish to celebrate the quality of the ingredients and the inspiration behind it.
How often do you check your email?
Throughout the day, as the business requires.
How do you relax?
Spending time with friends and family is the most important thing. I’ll admit I also have a bit of a spa habit. After a busy week of services, there’s nothing better than switching off for a few hours.
What was your dream job growing up?
I actually wanted to be a farmer. My aunt had a small farm in Derbyshire where I spent my summer holidays as a child, and I loved it there and wanted to take after her.
What’s the best advice you’ve been given?
Never forget why you started. Remembering the purpose behind it all helps you stay grounded and keep moving in the right direction.
What would you call your autobiography?
My Life In Menus
Tell us something you think about the restaurant sector that almost nobody agrees with you on
Authenticity matters more than following trends. It can be tempting to replicate what’s popular elsewhere, from menu ideas to interiors, but the most memorable restaurants are those with a distinctive identity and genuine personality. Maset offers a fresh take inspired by cuisine from the Occitan region in Southern France, and both Lurra and Donostia were leaders in bringing Basque-inspired food to London.
Do you have any business regrets?
If anything, not opening my restaurants sooner. Starting a business always feels daunting, and there’s never a perfect moment. Looking back, I realise that sometimes you simply have to trust your instincts and take the leap.