In case you never heard of Hide Restaurant, let me get this straight, it’s one of the trendiest spots in London, the heaven for architecture fans and has received it’s Michelin star 6! months after the opening.
The restaurant belongs to the project “Hedonism wines” in a collaboration with the chef Ollie Dabbous.
A: Please tell me about your journey, how did you start working in hospitality?
F: My hospitality journey started at the age of 15 in a Paris professional school, from age 18 I started to work but was only doing it to pay the bills until I`ve landed a job in a beautiful 2 michelin stars restaurant when a team of over 20 chefs and 15 FOH were serving 60 covers every nights. This showed me the full scope of our profession and the passion to work or the most prestigious chef in the best establishments.
A: As an assistant General Manager of one of the most popular restaurants in London, what are the difficulties and the most fun parts of your job?
F: Most fun is definitely the diversity we have in-house, there is something for everybody. The difficulties which I prefer to call challenges is too ensure all 180 people part of the team are delivering a consistent service in such a fast pace, high class environment.
A: What do you think is the most important quality of anyone who wants to work in hospitality?
F: Attitude, the rest we can teach.