Make the difference

As a child my curiosity for luxury hotels was inspired by stories told by my father that evoked a bygone age of gracious living. These stories were brought to life when I started management training at Claridges, the Connaught, Berkeley and Savoy hotels in the early 90’s.

Over the years I’ve had the opportunity to work with well-known and respected hospitality brands, and I’ve been privileged to lead exceptional teams and some notable hotels and hotel projects. My love for hospitality is driven by a need to understand the aspirations of today’s guests and colleagues and how we can successfully collaborate to meet their aspirations and ambitions and ultimately the goals of all of our stakeholders.

Today, over three decades later, Kinsfolk & Company is a purpose led management company, founded to deliver sustainable returns for people, place, and investors. Our approach to thoughtful excellence guides our environmental, social and governance practices, while our REAL People culture is grounded in authenticity, empathy, and a shared love for hospitality.

My parents and grandparents were greengrocers and supplied many hotels and restaurants in the local area, as a young teenager I loved to help with deliveries and was so intrigued by the camaraderie of many of the kitchens we supplied.  I equally loved eating out, staying in hotels and learning to cook both traditional Greek Cypriot and British dishes at home with my parents. At 15 and still I jumped at the opportunity of two week work experience placement in the kitchens at the fabulous Pier at Harwich and that was the start of my hospitality journey.  Spanning 35 years, starting out as a Chef, and later transitioning to General Management, spending the last 17 years as Operations Director and board member of Milsom Hotels and Restaurants.  

I joined Kinsfolk & Co immediately after fulfilling my ambition to travel the world for 12 months on a culinary and cultural odyssey. My deep understanding of how to deliver and sustain a successful restaurant and my passion for concept creating, development and delivery is at the core of why I love this industry.  

At Kinsfolk I have found my kind of place, a place where I can bring my whole self to work, I can be authentic and open.  Our inclusiveness is our strength, our culture strong and based around non-negotiable core values.  We are a purpose driven collective and ESG sits front and centre in the decisions we make.   

Growing up, I was surrounded by a very large Greek Cypriot family. Entertaining and looking after people in our family home was something that my mother taught me how to do from a very early age.

My love for food and eating out led me to my first job in hospitality as the Head of Personnel at Caprice Holdings under the ownership of Jeremy King and Chris Corbin. The diversity of people who work within our profession from all around the world has been such a joy and I could not think of a better industry to work in.

At Kinsfolk & Co I am looking forward to celebrating everything that our people will bring to the business. REAL People will establish Kinsfolk & Co’s people culture for years to come, serving as a golden thread through all of its operations. While each operation will have its own identity, REAL People will always provide the guiding framework to attract and retain individuals who embody the qualities of our people culture.

I’ve always loved travelling, and that curiosity naturally led me to the hospitality industry. It’s the perfect mix of exploring new places, discovering different cultures, and, of course, trying new food.

What I really enjoy about this industry is that it gives me the chance not only to learn and perfect my craft but also to create experiences that leave a lasting impact on people. Kinsfolk offers a real opportunity to turn big ambitions into success that feels relatable on a global scale, and that makes it impossible to be unhappy here. 

Being part of a team that shares this mindset makes work feel less like a job and more like a shared mission, where we’re all working together to make a REAL difference.

I spent almost 9 years in Her (now His) Majesty’s Royal Navy learning my trade as a Mechanical and Electrical Engineer. I travelled for a year through Asia, then found myself in New Zealand, working on a building site across several trades building a 5* hotel.  This was the beginning of my journey into the world of hospitality.

After returning to the UK, I worked for Millenium Hotels and IHG in London I then moved to The Beaumont Hotel in Mayfair. After completing a full refurbishment and building an extension of the building I had an opportunity to join Kinsfolk and Co, this is the perfect step forward in my career journey and I am delighted to be apart of this exciting adventure surrounded by some of the industry’s most respected professionals.

Coming from a family of publicans, it feels like hospitality is part of my DNA. As a young lad I loved the atmosphere of the pub; the people, sounds and smells – it all evoked a sense of fun, family and togetherness, which I still feel and love to this day.

Therefore, it was no surprise to my family that I would start my working life washing dishes in the local pub. I knew even then that I’d found my kin and calling in hospitality and spent the next fifteen years honing my craft in a wide range of operational roles, ultimately advancing to muti-site management.

Joining Kinsfolk & Co feels like a full circle moment, a wonderful opportunity to connect with REAL people, who like me, have truly lived and loved their hospitality journeys.

My journey into hospitality wasn’t exactly planned—it began when I helped organise a Christmas party for Help for Heroes in 2014, that experience sparked something in me. While I had no intention of returning to education, I was drawn to the idea of turning my passion into a career. I decided to study International Hospitality Management at Oxford Brookes University, where I fell in love with the intricacies of creating memorable experiences.

Hospitality has always been part of my life in subtle ways. I have a large family so growing up, we loved hosting gatherings, and I was often the one making sure everything ran smoothly—from setting the table to ensuring everyone felt welcomed.

Being part of the Kinsfolk team feels like coming home. The passion, expertise, and camaraderie here inspire me daily, and I’m thrilled to work alongside people who share my love for creating unforgettable guest experiences.

Hospitality was a big a part of my life growing-up. I have always been exposed to the joys of welcoming people into our home and looking after them.

Often stressed and losing focus on my studies at University, I used to read ‘Breakfast at The Wolseley’ – a book by A.A. Gill. I soon realised that I was drawn to the recipes and stories of hospitality more than my economics degree. I wanted to open my own restaurant, but was advised by a friend to explore hotels instead as they were ‘a lot more fun’ and so did a U-turn on all of my career plans. Starting as a management trainee at The Goring, moving to The Beaumont as hotel manager. I joined The Newman because of their intention to make the world of hospitality a much better place. I felt that it would be a perfect combination of doing what I love and fulfilling some sort of purpose. I love what I do, yet feel there is so much more we can do for the people in our industry. This potential to create change is what drives me and I could not think of a better place to be doing this.

When I was 10, I stayed in a hotel in Cornwall. Running around outside and saw the staff in the canteen eating lunch. The same people who’d checked us in and cleaned our room, being ‘REAL People’ had me fascinated. I went and asked to look around and they took me on a tour around the whole of back of house and I was hooked.

From my first conversations learning about the Newman, there was a refreshing air of excitement from the top down.  It reminded me of the reasons I fell in love with the industry and emphasised the genuine belief in wanting to do hospitality right in an experiential way, rather than just tick the boxes.

My journey in hospitality started during a summer internship in Kyiv, where I had the opportunity to experience several different departments – from Housekeeping and Reception to Spa and Food and Beverage.

I officially joined the world of hotels as a Receptionist, later moving into Reservations, and eventually discovering my true passion in Revenue Management. What I enjoy most about working in hotels is the collaboration with other departments to deliver the best service while also driving commercial performance.

I first heard about The Newman just over two years ago, and now I am thrilled to be part of the journey bringing this amazing new hotel to one of the most exciting cities in the world. It’s an exciting time to be joining such a talented team, and I look forward to contributing to what we’re building together at The Newman.

Initially, I hadn’t chosen hospitality, but during my University Placement Year whilst studying Marketing, I immersed myself in the fast-paced and dynamic environment of hotels and I quickly realised that this industry was where I belong. My favourite thing about working in hotels is the variety, I have the opportunity to collaborate with every department, from sales and rooms to wellness and food and drink – no two days are ever the same.

The opportunity to join this talented team and contribute to bringing a new hotel to life is incredibly exciting. I can’t wait to see our collective efforts transform into something very special.

Originally from Brazil, I came to the UK to study and had to find ways to make a living. Hospitality was the obvious option, as it was widely available and embedded in my home country’s culture. Starting as a barback at Cocoon on Regent Street, it captivated me from day one and I truly fell in love with hospitality. As a bartender, I began not only creating and serving drinks but also contributing to the overall experience.

Hospitality was part of my life from a very early age. My family used to attend a local restaurant every weekend, where the waiter had worked for years. He knew our preferences and was almost like part of the family. That relationship became, for me, a true example of hospitality, one I always try to build with my guests.

As a junior kitchen hand, I saw all the produce coming into the kitchen, things I’d not seen before and certainly not tasted. Fabulous flavours and colours and passionate producers.

I was studying at the time in a completely different industry and actually couldn’t wait for that to finish so that I could start as a commis chef in the kitchen. I found the long hours, camaraderie and pressure intoxicating as I developed my passion to create and also to share what I had learnt.

At the beginning of my journey at The Newman there were only a few of us and we all had a very similar mind-set. It set the framework for not only what, but how, we wanted to achieve our goals, that to me was key.