These forty remarkable food and beverage professionals, hailing from the full spectrum of the UK’s hospitality industry, from esteemed Michelin-starred restaurants to iconic five-star hotels and beyond, represent the best and brightest of front-of-house service. The competition has reached an all-time high with its rigorous selection process, and as these semi-finalists prepare to dazzle in the upcoming trials, the stage is set for an extraordinary display of talent and skill.
In the heart of Mayfair sits the illustrious Claridge’s, an emblem of grandeur where Vanessa Rieder, Rosa De Rosa, and Leo Levinson lend their meticulous touch as Head Waiters and Waitress. This historic hotel has been synonymous with timeless elegance, and these semi-finalists embody the exceptional service that guests have come to cherish.
At the iconic Ritz London, the art of service is championed by Luca Trento, Simona Federová, and Federico Deppieri. As Head Waiters and Chef de Rang, they uphold the grand tradition of luxury, making every meal a ceremonious occasion.
Where French culinary mastery meets British charm, we find Liam Wainwright and Diana Zebro of Alain Ducasse at the Dorchester. Their roles as Head Waiter and Waitress are a testament to the restaurant’s commitment to delivering gastronomic wonders with grace and poise.
At the sumptuous Corinthia London, Diana-Carolina Chong and Joe Southwood craft dining experiences that linger in memory. As Restaurant Supervisor and Assistant Lounge Manager, their dedication to excellence places them among the luminaries of hospitality.
With panoramic views of royal parkland, Mandarin Oriental Hyde Park serves as the stage for Daniel Ecock, Isabella Condon, and Holly Power to display their expertise in the hospitality sector, guiding their teams with knowledge and finesse.
In the esteemed Restaurant Gordon Ramsay, Alice Law and Freya Ruston curate exquisite dining encounters. As Chef de Rang and Assistant Restaurant Manager, their flair for service enriches the fabric of this Michelin-starred establishment.
Ciro Capasso, Restaurant Supervisor at The Dorchester, adds to the tapestry of luxury with his keen eye for detail and unwavering commitment to guest satisfaction.
Innovative yet deeply rooted in tradition, A Wong’s Vaibhav Chhetri exemplifies the establishment’s vision as a Food and Beverage Supervisor, where modern interpretations of classic dishes are served with finesse.
At Junsei, Rizwan Khan, General Manager, ensures that the art of yakitori is accompanied by service that’s equally precise and thoughtful, enhancing the authentic Japanese culinary experience.
The Scarlet Hotel’s Alex Sollis, as Guest Relations Manager, makes sure that the breathtaking Cornish views are matched by impeccable service, offering guests a sanctuary of relaxation and hospitality.
Kyle Bryant stands at the forefront of Somerset’s fairy-tale weddings and events at Clevedon Hall. As Wedding and Events Manager, his role is pivotal in crafting moments that become treasured memories.
At the avant-garde Fat Duck, Joseph Gregory, the Storyteller, elevates dining to a narrative experience, weaving each course into a story that captivates the senses.
In the restored schoolhouse charm of The Clockspire, Daisy Hudson’s position as Restaurant Supervisor ensures that each meal is as much a feast for the eyes as for the palate.
Blue Everton, as an Events Waitress at Hotel Cafe Royal, exemplifies the seamless service that this historic hotel’s opulent surroundings demand.
Etienne Harding, at The Goring Hotel, brings a touch of warmth and personalized attention to the role of Assistant Restaurant Manager, fostering an atmosphere of ‘home away from home.’
In the intimate ambiance of The Donovan Bar, Serena Fedele crafts cocktails and memories as a Cocktail Waitress, embodying the bar’s stylish and spirited essence.
Rohit Sharma, as Senior Waiter at The Greyhound, showcases the quintessential British pub experience, where hearty meals meet heartwarming service.
Scott Crowe, Supervisor at Number One, upholds the restaurant’s reputation for Scottish hospitality, ensuring every dining experience is a tribute to Edinburgh’s culinary prowess.
Francesca Merico, Assistant Manager at St Vincent, blends a warm atmosphere with Newcastle’s vibrant energy, making every visit an occasion.
Tilly Morris, in her role as Assistant Restaurant Manager, infuses Welsh charm into Grove of Narberth, where the guest experience is as splendid as the Pembrokeshire coast itself.
Serena Buono brings a blend of tradition and modernity to her role as Assistant Manager at the esteemed Royal Automobile Club, steering the legacy of one of Surrey’s most venerable institutions.
Alanna Cross, as Food and Beverage Supervisor, weaves local Berkshire produce into a tapestry of taste at Woven by Adam Smith, where the culinary narrative is rich and inviting.
Bethany Chawner, as Event Operations Manager, ensures that every event at Grantley Hall is imbued with Yorkshire’s grandeur and unparalleled hospitality.
Daniel Mulcahy, Restaurant Supervisor, brings a slice of American steakhouse charm to London, ensuring every cut served is as perfect as the service at CUT.
Fatima Patel, as Event Operations Manager, oversees that the thrill of the game is matched by an equally exhilarating dining experience at the Tottenham Hotspur Stadium.
At Hearth, Fabrizia Welman’s role as Assistant Restaurant Manager echoes the simplicity and heart of the cooking, where the connection to the land is as important as the service.
Annabel Rohm, as Restaurant Assistant Manager, ensures that Gleneagles’ reputation as a luxury escape is maintained, from its golfing greens to its gourmet cuisine.
Callum Robertson, Floor Manager, brings British produce to the fore, championing local flavors with global finesse at Mauro Colagreco’s prestigious venue.
Andrea Di Gangi, as Restaurant Supervisor at Pavyllon, ensures each dish is presented with the elegance and precision worthy of its Michelin-starred heritage.
Fanny Descouts, Assistant Restaurant Manager at the Savoy Grill, carries forward the legacy of this historic venue, where every service is a performance.
Roberto Villani’s role as Assistant Head Waiter at Hélène Darroze at The Connaught is a ballet of fine dining, where each step is choreographed to perfection.
As the semi-finalists hone their craft for the final showdown on January 15, 2024, at Corinthia London, the hospitality world watches with bated breath. The awards ceremony at Claridge’s will not only crown the victor but also mark the beginning of an exceptional career journey for the winner. Through the Gold Service Scholarship, the beacon of mentorship and excellence in the UK’s food and beverage sector, these professionals are offered once-in-a-lifetime opportunities to elevate their passion into a defining craft, setting a new benchmark in the art of service.
Christmas Preparations
The Michelin Guide Ceremony in Manchester, to which all the chefs running Michelin-Starred restaurants in Great Britain and Ireland will be invited, will see the announcement of not just the renowned Michelin Stars, but also the Michelin Green Stars, which recognise pioneers in the field of sustainable gastronomy, as well as a range of Special Awards celebrating outstanding industry professionals.
Last year, Mana continued its reign as the only Manchester restaurant with a Michelin Star, and throughout the year the Michelin Guide has gradually added Manchester restaurants to its roster, so we’re excited to see what the 2024 Michelin Guide Great Britain and Ireland brings.
