Hospitality Influencers

Becoming more sustainable has more positive aspects that you can imagine - from saving resources to gaining from financial improvements. The world and your economic status win!

What piece of advice would I give to a chef just starting their career?

Being a leader has nothing to do with the image. Leadership is about the clarity of purpose and the commitment to your team and yourself.

I am not sure sustainable food is the only deciding factor for diners to choose a restaurant. I'm writing this based on many popular tourist destinations in SEA and hugely populated countries like Indonesia, China, India & Bangladesh who are unable to implement this in their restaurants.

The path ahead is not a straight line. It's more of a squiggly road, but with mountains and forests, sometimes snow and sometimes deserts.

I'm often asked for advice on opening a restaurant, and my first response is always the same - are you sure?

We are well and truly in the digital age, with information available on hand with a simple google search, or even by asking the virtual assistant in your pocket.

Here are my top tips which have been essential in my career path so far:

You don’t have to make 100k a week to be able to market yourself. Here are 5 basic marketing ideas for small restaurants.

Ensuring client satisfaction is a minefield, so here is my approach, as an importer, processor, and partner.