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.
Claridge’s
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.
The Ritz
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.
Alain Ducasse at the Dorchester
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.
Corinthia London
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.
Mandarin Oriental Hyde Park
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.
Restaurant Gordon Ramsay
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.
The Dorchester
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.
A Wong
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.
Junsei
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
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.
Clevedon Hall
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.
The Fat Duck
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.
The Clockspire Restaurant & Bar
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.
Hotel Cafe Royal
Blue Everton, as an Events Waitress at Hotel Cafe Royal, exemplifies the seamless service that this historic hotel’s opulent surroundings demand.
The Goring Hotel
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.’
The Donovan Bar at Brown’s Hotel
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.
The Greyhound Pub and Dining
Rohit Sharma, as Senior Waiter at The Greyhound, showcases the quintessential British pub experience, where hearty meals meet heartwarming service.
Number One, Balmoral Hotel
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.
St Vincent Restaurant
Francesca Merico, Assistant Manager at St Vincent, blends a warm atmosphere with Newcastle’s vibrant energy, making every visit an occasion.
Grove of Narberth
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.
Royal Automobile Club
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.
Woven by Adam Smith, Coworth Park Hotel
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.
Grantley Hall
Bethany Chawner, as Event Operations Manager, ensures that every event at Grantley Hall is imbued with Yorkshire’s grandeur and unparalleled hospitality.
CUT at 45 Park Lane
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.
Tottenham Hotspur Stadium
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.
Hearth, Heckfield Place
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.
Gleneagles
Annabel Rohm, as Restaurant Assistant Manager, ensures that Gleneagles’ reputation as a luxury escape is maintained, from its golfing greens to its gourmet cuisine.
Mauro Colagreco at Raffles at the OWO
Callum Robertson, Floor Manager, brings British produce to the fore, championing local flavors with global finesse at Mauro Colagreco’s prestigious venue.
Pavyllon at Four Seasons on Park Lane
Andrea Di Gangi, as Restaurant Supervisor at Pavyllon, ensures each dish is presented with the elegance and precision worthy of its Michelin-starred heritage.
Savoy Grill by Gordon Ramsay
Fanny Descouts, Assistant Restaurant Manager at the Savoy Grill, carries forward the legacy of this historic venue, where every service is a performance.
Hélène Darroze at the Connaught
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.
