Lifting the Curtain: Conversations in Hospitality

What does it really take to build a decades-long career in hospitality—and still love it?In this episode of Lifting the Curtain, Andy sits down with a long-time mentor, colleague, and friend—now Managing Director of Soho House UK & Europe—to unpack a remarkable journey from Navy officer to sommelier… to boardroom leader.This is a raw, honest conversation about leadership, resilience, and what the future of hospitality really looks like.The unplanned career path from Navy → Chef → Sommelier → MDWhy opportunity beats planning in hospitality careersLeading through COVID: crisis, growth, and hard lessonsThe shift from fear-based leadership to people-first managementWhy belief in people is the foundation of great leadershipThe truth about staff retention, training, and consistencyWhy experience beats product in modern hospitalityThe collapse of the mid-market—and what replaces itHow to build a brand with clarity and purposeWhy hospitality is still one of the best industries for young people🔑 Key Topics Covered:💡 Standout Takeaways:“You’ve got to believe in the good in people.”“You don’t go out because you’re hungry anymore—you go out for an experience.”“Don’t let excellence get in the way of good.”“If you train your people properly, you will make more money.”“I strive to be expendable—that’s when I know I’ve done my job well.”🔗 Connect:Guest: LinkedIn (Yishay Malkov)Host:Instagram: @andy_downtonTikTok: burntchocolateconsultancyPodcast IG: @liftingthecurtainpodcast

From Michelin Kitchens to 23 Restaurants: Anthony’s Journey as Culinary Director at GauchoWhat does it really take to go from a 16-year-old apprentice in Provence to running the kitchens of over 20 restaurants?In this episode of Lifting The Curtain, we sit down with Anthony — Culinary Director at Gaucho — to unpack 30 years in hospitality. From brutal Michelin-star training in France to leading 500+ chefs across the UK, Anthony shares the mindset, mistakes, and leadership lessons that shaped his career.This is not just about cooking.It’s about people, profitability, pressure — and protecting a brand’s DNA in one of the toughest hospitality climates we’ve seen.Training in Michelin-star kitchens in FranceThe discipline that shaped Anthony’s leadership styleWhy communication is the #1 skill chefs lack when stepping upThe reality of running 20+ restaurantsBalancing creativity with commercial pressureProtecting Gaucho’s Argentinian identityHow 2,000+ tons of beef are sourced and tested annuallyEngineering menus for profit (without sacrificing quality)The food cost crisis and supplier negotiationsBuilding value menus in a high-end brandWriting his cookbook Ketty: The Spirit of ArgentinaAdvice for young chefs who want longevityHis honest take on steak cooking (and the “right” way to cook ribeye)Anthony breaks down:Why ribeye should lean medium (yes, really)The secret to cooking steak over wood embersWhy simplicity winsThe role of fat content in flavourWhy blue steak isn’t for everyoneAnthony opens up about:Rising food and labour costsWhy menu engineering is a survivalReplacing expensive ingredients with seasonal UK alternativesUsing sales mix data to drive smarter decisionsCreating a £19.50 lunch menu to drive footfallIt’s hospitality at scale — without losing soul.“Be patient. Be curious. Learn every part of the business. And remember — it’s about people.”Anthony shares why:Consistency beats egoLeadership matters more than creativityUnderstanding P&L is essentialBuilding a strong team is everythingFollow Anthony: @antoniocuisineFollow the podcast: @liftingthecurtainpodcastIf you’re in London, visit Gaucho and experience it for yourself.🔥 What We Cover:🥩 Steak Masterclass Highlights📉 The Hard Reality: Food Costs & Profitability👨‍🍳 Advice for Young Chefs📲 Connect

Mental health has long been one of hospitality’s biggest unspoken struggles. In this deeply honest episode of Lifting the Curtain, Andy sits down with Kris Hall, founder of The Burnt Chef Project, to talk about depression, burnout, stigma, and why the industry must change — not someday, but now.Kris shares his personal journey through mental illness, therapy, and recovery, and how those experiences led him to create a global movement supporting hospitality professionals across every continent. From toxic kitchen culture and unrealistic expectations to leadership vulnerability, education, and psychological safety, this episode pulls back the curtain on what’s really happening behind the scenes — and what meaningful change actually looks like.This is not a surface-level conversation. It’s raw, practical, and filled with hope for an industry that desperately needs it.Key Topics & Timecodes:Kris’s personal mental health journey (00:04:40 – 00:06:30)Why hospitality workers don’t talk about mental health (00:06:45 – 00:07:40)The origins of The Burnt Chef Project (00:07:45 – 00:08:40)Why chefs face unique mental health pressures (00:16:40 – 00:18:30)Leadership, vulnerability, and psychological safety (00:19:30 – 00:20:30)Why education and training are critical (00:21:00 – 00:22:30)What real “success” looks like when lives are saved (00:23:30 – 00:25:20)Advice for young hospitality professionals (00:29:40 – 00:31:40)The future of hospitality mental health (00:27:00 – 00:29:00)Why You Should Watch:If you work in hospitality — or lead people who do — this episode will change how you think about leadership, culture, and responsibility.

In this episode of Lifting the Curtain, host Andy Downton sits down with hospitality icon Dr. Robert Walton MBE — widely regarded as the Godfather of Hospitality.From opening his first restaurant at just 24, to shaping generations of chefs, restaurateurs, and hospitality professionals, Bob shares a candid, insightful, and often unexpected reflection on a lifetime in the industry.This conversation goes far beyond career milestones. It explores purpose, mentorship, reinvention, and why hospitality’s future depends on investing in people — not just profit.In this episode, we cover:The moment Bob realised hospitality was his callingOpening and selling restaurants in his 20s — and the lessons learned earlyWhy “my job has only just begun” still defines his outlook todayHow COVID reignited his passion for food, craft, and produceThe evolution of hospitality from catering to cultureWhy government still misunderstands the hospitality sectorBuilding a global legacy through Young Chef, Young Waiter & Young MixologistWhat it was really like receiving an MBEThe power of mentorship — and why the next generation must be better than us

In this episode of Lifting the Curtain, Andy Downton sits down with Matthias Lataille — founder of No&(F)LOW — for a deeply honest conversation about sobriety, identity, and the changing face of hospitality.Matthias shares his powerful personal journey into sobriety, including how alcohol impacted his health, fertility, and sense of self — and how removing it transformed his family life, creativity, and leadership. Together, Andy and Matthias explore why non-alcoholic options are no longer an afterthought, but a vital part of modern hospitality culture.Recorded at Club Soda, this conversation is for anyone who’s sober curious, working in hospitality, or thinking about Dry January — and wondering what life could look like on the other side of alcohol.In this episode, we cover:Why Matthias chose sobriety — and what finally made it stickAlcohol, fertility, and a turning point that changed everythingThe myth of willpower and the power of marginal gainsCreativity, clarity, and leadership without alcoholWhy hospitality must take non-alcoholic drinks seriouslyHow to approach Dry January with curiosity (not fear)Why you’re not “missing out” by not drinkingIf you’ve ever felt alcohol was holding you back — personally or professionally — this episode will resonate deeply.

From Sandhurst to Savoy, Artesian and her own consultancy, Anna Sebastian unpacks real hospitality leadership, bar culture, burnout and purpose.From Sandhurst to Leicester Square nightclubs, from the American Bar at The Savoy to rebuilding the Artesian and launching her own consultancy, Anna Sebastian (@AnnaSebastian3) has lived just about every version of modern hospitality.In this episode of Lift the Curtain, Andy Downton digs into the story behind the CV. Anna opens up about having her military career pulled away by circumstance, discovering a sense of team in nightlife, and realising – on a cramped Northern line commute – that hospitality was exactly where she was meant to be. She talks about the emotional architecture of iconic bars: the hosts who defined her style, the mentors who taught her that you can’t give a guest a good time unless they want one, and the staff survey that forced her to confront the gap between being liked and truly leading.Anna breaks down what it really meant to follow the world’s “number one bar” era at the Artesian, build a new culture from scratch, and create Celebrate Her, a platform now connecting hundreds of women in drinks across more than 50 countries. She walks us through the global evaluation she led into the drinks industry – the hard data on discrimination, parenthood, pay, work-life balance and mental health – and why she refuses to profit from a problem she’s trying to solve.She also shares the story of her work with Under One Sky, serving food on the streets during lockdown and discovering what hospitality looks like when nobody is scoring you, paying you or posting about you. For Anna, this became the reset point that reshaped how she saw leadership, purpose and what “success” really means.Today, through Anna Sebastian Hospitality, she helps hotels, bars and brands align their beverage strategy, culture and guest experience with something deeper than a trend. This conversation is a grounded, human look at hospitality leadership, bar creativity, mental health, identity and resilience, told by someone who has done the work on the floor and in the boardroom.Follow the guest: @AnnaSebastian3Host: @Andy_Downton🌐 Burnt Chocolate Consultancy: burntchocolateconsultancy.com💥 Initiative spotlight: Celebrate Her – https://www.celebrateher.me/

In this episode of The Burnt Chocolate Podcast, we sit down with Chef Calum Franklin, the man who turned traditional British pies into an art form — earning him the title “The Pie King.”From washing dishes to running world-class kitchens like The Holborn Dining Room, The Public House Paris, and The Georgian at Harrods, Calum shares the raw truth about life in hospitality — and how an antique pie mould changed everything.We cover: 🥧 His rise through the brutal early days of the kitchen 🔥 Why leadership, humility, and discipline still matter 💡 How to turn craft into a global brand ❤️ His charity swim for City Kids Surfing📍 Recorded at The Georgian, Harrods 🎧 Listen on Spotify, Apple Podcasts & YouTube 📲 Follow Chef Calum Franklin: [@calumfranklin] 💥 Support his charity: City Kids SurfingTimestamps (YouTube Chapters): 00:00 – Welcome to The Georgian 00:35 – The 24-hour swim for City Kids Surfing 02:14 – Finding purpose in hospitality 07:09 – From Canada to London: lessons abroad 12:10 – The antique pie tin that changed everything 17:31 – The lost art of British pie-making 22:00 – Why hot pork pies are superior 24:44 – New ventures: The Public House & The Georgian 27:15 – Calum’s biggest failureHashtags: #BurntChocolatePodcast #CalumFranklin #ThePieKing #ChefStories #HospitalityLife #BritishFood #Leadership #EntrepreneurMindset #CulinaryJourney #PodcastShowCTA: 👇 Watch the full interview and subscribe for more real conversations from the heart of hospitality.

Join Andy Downton of Burnt Chocolate Consultancy for a deep dive with Chef and Owner Jesse Dunford Wood of Parlour, Six Portland Road, and Events by Harvest. Jesse’s career is a masterclass in resilience, creative operational management, and embracing industry challenges.In this wide-ranging conversation, recorded live at Parlour in Kensal Rise, Andy and Jesse explore the chef's remarkable journey, starting from his earliest days at The Witchery by the Castle in 1998, through his work at Michelin-level institutions like Gidleigh Park (Michael Caines) and Charlie Trotter’s.What You Will Learn:• The Power of the Groundwork: Discover why Jesse chose to start his career as a kitchen porter ("in the sink") and why this foundation was an "amazing vantage point" for understanding the entire restaurant hierarchy and dynamic.• The Necessity of Versatility: Hear why a classically trained chef took an intentional step back to work front-of-house at Balthazar in New York to gain "social confidence" and learn "show time" American service, viewing it as essential to achieving his end game of restaurant ownership.• Operational Ingenuity: Learn how iconic signature dishes like the Cow Pie and Chicken Kiev were engineered out of necessity—created from leftover roast beef and chicken legs—showcasing real-world food cost optimisation.• Crisis Management Blueprint: Jesse shares his lessons from navigating both the 2008 financial crash (which derailed his first opening) and the 2020 lockdown, where he quickly pivoted Parlour into a successful community shop/deli.• The Competitive Edge: Understand Jesse's current strategy for challenging a competitive London market by offering extreme value, like the successful $6 burger night, while ensuring the menu remains memorable and quirky.This episode offers critical insights for Startup Restaurants and Financially Strapped Owners navigating complex economic landscapes, demonstrating that positivity, adaptability, and continuous learning are the keys to long-term success.Connect with Jesse Dunford Wood: Find Jesse and his venues on social media at @DunfordWood, @parleyUK, and @sixPortlandRoad.

Join Andy Downton as he welcomes Jean-Baptiste (JB), the dynamic leader behind the expansion of London's premier Thesleff Group. From a childhood steeped in French gastronomy to managing Michelin-star restaurants and navigating the evolving hospitality landscape in London and beyond, JB shares a remarkable journey defined by passion, adaptability, and a relentless commitment to service excellence.Key Highlights:- Hospitality in the Blood: JB recounts growing up in a family of restaurateurs in Lyon, France—famously the capital of gastronomy—where his legendary grandfather inspired a lifelong devotion to hospitality.- Early Career & London Move: After completing hospitality school in Switzerland, JB began his London adventure as head waiter at a Conran restaurant. A chance encounter with Gordon Ramsay soon led to a pivotal role managing Claridges, setting the stage for a career shaped by opportunity and mentorship.- Gordon Ramsay Years: JB reflects on being “poached” to manage Claridges and ultimately opening Ramsay’s first New York restaurant—a trial by fire earning Michelin acclaim amid the challenges of the US market and unionized hotel operations. He describes the camaraderie and formative experiences at Ramsay’s iconic London establishments, surrounded by now-renowned chefs and managers.- Front of House Philosophy: Despite coming from a family of chefs, JB’s heart always belonged in the dining room. He discusses the art of service, the responsibility to “anticipate needs,” and the importance of kindness and empathy in hiring and leading teams.- Television Adventures: JB shares behind-the-scenes stories from Gordon Ramsay’s “F Word,” balancing filming in the UK with running high-stakes operations in New York.- Corporate Evolution: Transitioning from the guest service focus of Ramsay’s world to broader operational leadership at groups like Big Easy and Testa Group, JB explains the complexities of holistic management—from strategy and HR to finance and marketing.- The DNA of Service: The discussion turns to the mindset of hospitality professionals—why lasting success requires doing the small things, like picking up a napkin, and never losing sight of your roots, no matter how high you climb.- **Recruitment & Career Growth:** JB analyses the post-Brexit recruitment landscape, the challenge of nurturing UK-based talent, and why hospitality must be seen as a real, respected career path. He advocates for methodical progression—warning against the dangers of promoting managers too quickly without foundational experience.- Current Challenges: In a candid conversation on economic headwinds, rising costs, and changing consumer behaviour, JB outlines the core ingredients for restaurant success today: a robust and relevant concept, exceptional people, and—though not always—a strong location.- Mentorship & Giving Back: Both JB and Andy share their dedication to mentoring the next generation, supporting mental health in the industry, and building pathways for meaningful careers in hospitality.Packed with insights, humour, and practical advice, this episode is essential listening for restaurateurs, managers, and anyone curious about what it truly takes to build, lead, and inspire in the ever-evolving world of hospitality. Tune in for a celebration of people, legacy, and the enduring art of great service.

Join Andy Downton in conversation with David Carter, the visionary behind Smokestak, Manteca, Oma, and Agora- four of London’s most talked-about restaurants. From his roots in Barbados to redefining accessible dining in the capital, David shares his journey, leadership philosophy, and the challenges and triumphs of running a modern restaurant group.Key Highlights:- From Street Food to Restaurant Empire: Discover how David Carter transitioned from street food stalls and festivals to opening Smokestak in Shoreditch, and how his passion for fire cooking-rooted in his Barbadian upbringing-became his signature.- Launching Manteca, Oma & Agora: Insights into building new concepts, the importance of investing in people, and how gradual, team-led growth led to Michelin recognition and queues out the door at Borough Market.- Leadership & Team Culture: David discusses empowering his team, letting go of micromanagement, and why internal promotion is the backbone of his group’s success.- Navigating Industry Challenges: A candid look at the realities of rising costs, minimum wage increases, and why David stays focused on guest experience and accessibility rather than chasing trends or overreacting to market pressures.- Accessible Luxury & Authenticity: Learn how David’s restaurants deliver high-quality, affordable food inspired by global travels, and why creating places he’d want to eat at himself is his North Star.- Handling Reviews & Success: David’s approach to feedback, celebrating wins, and why being proud of the team and the guest experience defines true success.- What’s Next: Thoughts on future projects, industry trends, and why Carter is committed to growing only as fast as his people and vision allow.Packed with practical wisdom, honest reflections, and inspiration for hospitality professionals and food lovers, this episode lifts the lid on what it takes to shape the London dining scene, one fire-cooked plate at a time.

Join Andy Downton as he sits down with Simon King, the Managing Director of Heston Blumenthal’s iconic Fat Duck Group, for an inspiring and insightful conversation about hospitality leadership and innovation. In this episode, Simon shares his journey from managing Michelin-starred restaurants to mentoring the next generation of hospitality professionals.Key Highlights: • Behind the Curtain at The Fat Duck: Simon discusses the evolution of the Fat Duck Group, including introducing its first à la carte menu in 20 years to celebrate its 30th anniversary. • Mentorship and Resilience: Reflecting on his early career at Gordon Ramsay’s Savoy Grill, Simon emphasises the importance of perseverance and adaptability in building a successful career in hospitality. • Shaping Industry Culture: Insights into fostering team dynamics, positive reinforcement, and creating an environment where staff feel valued and inspired. • The Future of Hospitality: Simon explores how the industry is adapting post-COVID, addressing challenges like cost-of-living pressures while maintaining excellence in guest experiences. • Leadership Lessons: Learn how Simon’s experiences with industry legends like Gordon Ramsay, Danny Meyer, and Heston Blumenthal shaped his leadership and service excellence approach.This episode is packed with practical advice for hospitality professionals, offering a unique perspective on what it takes to thrive in one of the world’s most demanding industries. Whether you’re a seasoned operator or just starting, this conversation will leave you inspired to push boundaries and redefine success in hospitality.

Join Andy Downton as he interviews Simon Young, founder of Simon Young Culinary Solutions and one of the UK’s most respected chefs, with over 40 years’ experience leading luxury hotel kitchens at Rosewood London and Jumeirah Carlton Tower. In this episode, Simon shares his journey from executive chef to successful consultant and reveals the secrets to building stronger, more profitable hospitality businesses.Key Highlights:- From Executive Chef to Consultant: Simon discusses his transition from decades in top hotel kitchens to launching his own consultancy, and the challenges of starting a new business.- Culinary Solutions Explained: Learn how Simon’s audit service leverages his extensive experience to quickly identify operational strengths, weaknesses, and cost-effective solutions for restaurants and hotels.- Fresh Perspective, Real Results: Simon explains the value of a “fresh pair of eyes” in hospitality, sharing stories of simple operational changes that make a big impact on staff retention and profitability.- Building Trust and Team Culture: Discover Simon’s approach to consulting-blending kindness, positivity, and hands-on support to win over teams and drive meaningful change.- Practical Advice for Operators: Timely tips on rota management, menu communication, and preparing for key dates like Valentine’s Day and school holidays to keep your business ahead of the curve.- Leadership Philosophy: Simon reflects on the importance of attitude, teamwork, and celebrating wins, drawing on his experience coaching teams to award-winning success.Whether you’re a chef, manager, or hospitality owner, this episode is packed with actionable insights on improving kitchen culture, boosting profitability, and leading with empathy. Tune in for expert advice from one of the industry’s most accomplished culinary leaders.

Join Andy Downton as he sits down with Matt Mawtus, General Manager of London’s acclaimed Hide, for a candid conversation about the realities and rewards of modern hospitality management.Key Highlights:- Hide’s Evolution: Matt shares the journey of transitioning Hide from two restaurants into one unified concept, and how 2024 became a year of learning and adaptation.- **Staffing & Brexit:** Insight into how Brexit has impacted recruitment, and why Matt believes the industry must do more to promote hospitality as a respected, long-term career for British youth.- Work-Life Balance & Staff Wellbeing: The conversation explores the shift towards fair pay, overtime, and healthier work-life balance, which are crucial for attracting and retaining talent in today’s hospitality sector.- Navigating Economic Challenges: Matt discusses the importance of cost control, smart staffing, and operational frugality to weather economic uncertainty in 2025.- Guest Experience: Discover Matt’s philosophy on making every guest feel welcome, whether they’re spending £5 or £500, and the importance of diffusing guest anxiety in high-end settings.- Team Growth & Looking Ahead: Matt reflects on staff retention, internal promotions, and his excitement for further developing Hide’s wine list and guest offerings in 2025.Packed with practical advice and behind-the-scenes stories, this episode is essential listening for hospitality professionals and anyone passionate about the future of the industry. Tune in for leadership insights, industry trends, and a celebration of the people and principles that make Hide a standout in London dining.