By the time I’m 35
I’d like to either own or at least run my own venue. What sort of venue this ends up being will be shaped by my experiences over the next 5-10 years.
My service philosophy
As a waiter, I believe that it is my role to subtly share my passion for the industry with the guest, whilst sharing the passion of the chefs and producers who have worked so hard to get that plate of food and that glass of wine to the table. My aim is to enhance the experience of the diner with warm, friendly and knowledgeable service, whilst providing an atmosphere where they feel comfortable and welcome to dine alone or relaxed enough to host a gathering of 50. My ultimate aim is to make people feel as though I were welcoming them into my own home.