Discover the story behind Toni’s Wine Club, founded by Toni, who brings inclusivity, fun, and fresh energy to the wine industry. Learn about her journey, passion, and vision for the future of hospitality.
Key insights from the Careers in Hospitality Report Launch on diversity, inclusion, and career progression in the hospitality industry
Meet Rizwan Khan, General Manager at Junsei, a Japanese Yakitori restaurant, where he oversees operations, motivates teams, and drives business growth through strategic planning.
Natalie Dinning is the owner of Caribbean sauce brand Lesley’s Sauces. We spoke to Natalie about her love for culture, family, the challenges of being a solopreneur, and her proudest moments.
Meet Fatima Tarkleman, a no-waste queer development chef and fermentation enthusiast of mixed Asian-African descent. Fatima runs her Instagram page, where she posts incredible recipes and more recently, spreads ADHD awareness.
Meet Sherwin Acebuche, Filipino born co-founder of the Southeast Asian inspired spirit brand, Tarsier. The brand is not only committed to representing Southeast Asia through drink but also to saving the dying population of Tarsiers.
Piers Zangana is the founder of the Persian Hospitality Network and PR agency Susa Communications, helping hospitality businesses tell their stories and bringing the Persian hospitality community together.
Sting Khumalo is the HR Director at the luxury 5-star hotel The Biltmore, and has worked in the industry for more than fifteen years.
Sting’s success is accredited to her determination, passion and overall support she has garnered over the years.
Ranji Thangiah is a London based food photographer, who specialises in editorial, lifestyle and restaurant photography. Her journey into food photography started with her Sri Lankan food blog, Tooting Mama. The blog reflects her Sri Lankan heritage and culture shared through recipes and stories.
Babatunde Abifarin is founder of Farin Road restaurant in Edinburgh, and has worked in the trade for the better part of a decade. Abi has always been eager to introduce the Scottish community to African food, by adding African ingredients to many of his menus at restaurants where he has worked as head chef.
