The Mentors
Ben Spalding
Head Chef, Roganic
Ben is currently Head Chef at Roganic in Marylebone, Simon Rogan’s new much talked about London restaurant.
Ben’s phenomenal training started at the 1* 28+ Restaurant in Gothenburg, Sweden then followed with time spent at Per Se in New York and Restaurant Gordon Ramsay in London. This lead onto senior positions at L’Autre Pied (London) and Gary Rhodes W1 @ Cumberland Hotel (London) and being an integral part of the team awarded a Michelin Star in each of the restaurants in 2008/2009 respectively.
Ben then took a break from London, before his daughter was born and spent 3 months at Shannon Bennett’s critically acclaimed restaurant Vue de Monde in Melbourne, Australia. Ben has also undertaken long stages throughout time off periods at the 3*The Fat Duck, 2*Le Manoir, 2*Capital hotel, London and 2*Bagatelle in Oslo, Norway.
Ben has showed ambition and determination to get to where he is today at such a young age. We're delighted he's supporting our Hot Talent Competition as judge and mentor.
What do you think of Hot Talent as a scheme? Are you an active promoter of youth?
"It's a fantastic idea, and a definitive way to help keep the industry moving forward, I have entered several high profile competitions, they are really tough and a massive learning curve, you get so much back from them.
I also feel I have plenty of support to give to the entrants and plenty of positives to share about my experiences of cooking with the best chefs in the world, including Simon Rogan who I'm currently working for. I also look forward to offering a two-week work placement in the kitchen at roganic with our fantastic team.
From a personal perspective, what attributes will you be looking for in potential candidates?
“Humility, integrity and respect. Respect for your produce, for your equipment and for your colleagues. It’s something I believe passionately and something we practise daily and continue to learn about daily at roganic throughout the restaurant."
Esher Williams
With a flair and passion for service, Esher Williams has cemented a place at the forefront of the industry. Through her own consultancy company - Esher Williams Hospitality Consultancy - she is currently working with the Dorchester Hotel and the Clink restaurant, lecturing at Westminster Kingsway College and working with young people in the community.
Esher is a graduate with a BA Hons Degree in Hospitality Management with Tourism at Westminster Kingsway College. During her studies she gained as much experience as possible working in establishments such as the Savoy Hotel. Upon leaving College Esher began working in the world of Michelin starred restaurants at 1* l’Ortolan in Reading. Her next position saw her becoming a member of the front of house team at Heston Blumenthal's 3* Fat Duck. Gaining an in-depth knowledge and understanding of the complex dishes and cooking techniques, she was able to thrive in the demanding, intricate and fast-paced service environment and was an integral part of the Fat Duck brigade that won the Restaurant Magazine award for Front of House Service in 2008.
During her four year period at the Fat Duck Esher also took part in a number of television programmes. The first of these was the series 'Big Chef takes on Little Chef'. She worked closely with Heston and Ashley Palmer-Watts on the project, responsible for training and developing the Little Chef staff to understand, respect and explain the new dishes that Heston and Ashley introduced.
Why is it important that Front of House is promoted as a career option?
The Front of House function of a restaurant is integral to a successful business. Chefs and business people in general are recognising the importance of a friendly, welcoming, guest focused Front of House Team. Within such a competitive market it is a restaurant’s people that sets them apart from others. I have seen many a situation be turned around by a Front of House Team Member who shows an understanding of what their guest wants and needs and reacts to it quickly.
The hospitality business is not an easy ride but if you dedicate yourself to continuous development and improvement you are on the right track for success. As a career it is one of the most rewarding and satisfying industries to be a part of. The sky really is the limit if you are willing to put the work in.
What are you looking for in Hot Talent candidates?
A natural flair and passion for what they are doing. Someone who understands the fundamental principles of looking after people to the highest standard. Empathy, humility, discipline and drive are all necessary attributes for a Hot Talent candidate.
What do you think of Hot Talent as a scheme? Are you an active promoter of youth?
Many threads of my work and personal charity work involve me working with young people . I always encourage young people to get involved in schemes such as Hot Talent. The experience that can be gained and the contacts that can be made are invaluable. Working in hotels and restaurants is how I learnt discipline, respect and standards as a young person. Entering competitions gave me a platform to become known within the industry and my peers.
William Drew (Chair)
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| William Drew is the editor of Restaurant magazine, having taken over the editor’s hot seat in the summer of 2010. He has been a journalist and editor for over 17 years, spanning business-to-business and consumer magazines, the customer publishing sector and national newspapers. He is a former editor of style magazine Arena and remains a contributing editor at The Times’ LUXX magazine. He has only eaten in a handful of the World’s 50 Best Restaurants thus far, but one of those was NOMA. |
