Early into this industry, I developed a huge interest in cocktails, flavours, brands, and the romance that comes along with it all! That, along with the actual front-facing service element of hospitality have always been the rewarding parts for me. These days, I look after elements of the group as a whole, such as the liquid side of the business, marketing, event planning, cost control, financial analysis, training, tech support, and business development. And I love it.
I started as head chef with Cru 13 years ago when there was only 1 site, I have worked my way up to Operations Director and have been in that role for the last 6 years managing and running 7 sites. My role is to bridge the gap between directors and the team, I generally try to be a “fixer” where possible. I am driven by new experiences and by the potential growth of the business.