Join me to meet Anna Williams, an entrepreneur within the hospitality industry who was an important part of the London restaurant Fallow’s launch, and previously worked as head pastry chef at Dinner by Heston Blumenthal. Anna is so inspiring, having had big dreams of becoming a chef in her teen years, she began working weekends at a restaurant in Kew Gardens whilst juggling school work. It became obvious to me that Anna likes to be busy, continuing to wear “many hats” as joint senior sous chef and head pastry chef later at Fallow where she concocted the famous Chelsea tart. Throughout her career, Anna noticed that back-of-house chefs could be helped a lot more when it comes to management and entering managerial roles. Since leaving Fallow, she has begun her hospitality consultancy company PreServe and the goal is to teach restaurants and their staff better managerial strategies and systems both in the kitchen and in the office. Please join me for this episode of Gentrification, learning how interesting it is to work in hospitality and what Anna has learnt from her experiences.
Mentioned:
Fallow, Heddon Street
https://fallowrestaurant.com/
- Jack Croft and William Murray
Dinner by Heston Blumenthal
https://www.dinnerbyheston.co.uk/
PreServe
https://instagram.com/pre_serve_?igshid=MzRlODBiNWFlZA==
https://uk.linkedin.com/in/anna-williams-244a8b42
