Turning 50 years old today: A Journey Through the Restaurant Trade over the last 35 years

it's impossible not to reflect on the journey that's led me here. 35 years in the restaurant trade – a journey that has taken me from the searing heat of the kitchen to the world of operations. It's been a ride, a wild, exhilarating, sometimes crushing ride, and as I look back, I can almost taste every moment.

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The Early Years: A Young Chef's Passion

I started young, a wide-eyed kid with a dream, stepping into the kitchen for the first time. The kitchen became my world with its clang of pots and pans, the hiss of steam, and the ever-present aroma of something extraordinary. Those early years were brutal. Long hours on my feet, sweat dripping into my eyes, and a relentless pace that left no room for mistakes. But there was a magic in it. The magic of creating something beautiful from raw ingredients, feeding people and watching their faces light up. It was intoxicating.

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Climbing the Ladder: From Chef to Manager

As I grew, so did my responsibilities. I moved from being just another cook on the line to managing kitchens. This shift was more than a title change; it was a change in perspective. I learned that running a kitchen was about more than just cooking. It was about leadership, nurturing talent, and maintaining a delicate balance between discipline and creativity. I found joy in mentoring young chefs and passing on the skills and passion given to me.

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The Highs: Opening 145 Restaurants

Opening a restaurant is a high like no other. The anticipation, the fear, the sheer adrenaline of it – it's addictive. I've had the privilege of opening 145 restaurants, each one a unique adventure. Every opening was a labour of love from the spark of an idea to the first dish served. I remember the sleepless nights, the endless meetings, the last-minute changes, and the glorious moment when the doors finally opened and the place came alive. Those moments were the pinnacle of my career, proving that all the hard work was worth it.

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The Lows: Challenges and Losses

But with the highs came the lows. The restaurant industry is a beast, and it doesn't always play fair. There were failures, projects that never quite took off, and the gut-wrenching feeling of watching something you poured your heart into crumble. Worse than the professional setbacks were the personal losses. I've lost good friends and colleagues who were more like family. Their absence is a void that can't be filled, a reminder of how fleeting and fragile life is in this unforgiving business.

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Evolving Roles: Operations and Strategic Leadership

In recent years, my role has shifted again. Now, I find myself in operations and strategic leadership, a position allowing me to shape the industry differently. It's about innovation now, about finding ways to do things better, faster, and more sustainably. It's a different kind of challenge, but one that I'm passionate about. Implementing systems that improve efficiency and positively impact both staff and customers is a new kind of satisfaction.

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Relationships: A Network of Stars and Friends

If there's one thing this journey has taught me, it's that the people you meet along the way make all the difference. I've had the honour of working with some true stars – restaurant geniuses, visionary managers, and dedicated staff. Their passion and talent have pushed me to improve and strive for excellence. And then there are the friends I've made, those who have been there through the highs and lows and have made the long hours and tough times bearable. These relationships are the bedrock of my professional and personal life.

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Looking Forward: The Next Chapter

As I celebrate this milestone birthday, I can't help but feel a deep sense of gratitude. The restaurant trade has given me more than just a career; it has given me a life filled with purpose and meaning. It has shaped who I am and has been the backdrop to some of the most critical moments of my life.

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Turning 50 is not just about looking back; it's about looking forward. There's still so much to do, so many challenges to tackle, and so many new restaurants to open. The passion that brought me into the kitchen all those years ago still burns brightly. I'm ready for the next chapter, eager to continue this journey, keep pushing boundaries, and keep doing what I love.

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Ultimately, the restaurant trade is more than a job –a calling, a lifelong passion that has defined my life. Here's to the next adventure, filled with the same enthusiasm, dedication, and love that has brought me this far. Here's to the next 50 years (maybe)

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