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Isaac Odeniyi

Demi Chef De Partie

Total number of years spent within Hospitality?
4 years

What do you most enjoy about this industry?
There are always new things to learn, new dishes, restaurants, chefs, you never stop learning.

What does a typical day look like for you?
I arrive at work between 7am- 7.30am, to start at 8am. I firstly check that everything I need is in my section, including in the fridge, checking all ingredient date labels.
We have a large number of covers daily, and so there is always a lot to be done. Between 8:30am-12pm will be mis on plas, and the lunch service will be 12-4pm. At the end of the day I make a list of things to do for the following day.

What has been the single most important piece of advice given to you?
An old executive chef told me to think of the industry like a long ladder, of which I am at the bottom, and he is 40 years my senior, and he is still learning and climbing. Never stop learning.

Three dinner guests of your choice?
Jason Atherton, Steve Groves, and either Marco Pierre White or Gordan Ramsay.

Last documentary watched and book read?
The last book was ‘White Heat’ by Marco Pierre White.

Finish the sentence, the future in hospitality is……..
Going to bring new ideas. It will be more experimental, creative, and interesting than ever before.



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