"To feel part of such a forward-thinking team is very special. We never stand still as a company, there are always fresh and new ideas to keep us moving forwards."
When you were younger, what was your dream job?
Well, I was actually torn between a job in medicine or becoming an hotelier. I started studying medicine, although, I soon realised my passion was for hotels and the hospitality industry. Interestingly, I believe there are actually similar elements to both careers – in the hotel industry we are also trying to make people feel better, through uplifting experiences and the service that we offer.
What career advice would you give to your younger self?
To be successful in your career you need to be ambitious, want it and work hard. As much as we would like to fast track our career experience and move to the top quickly, this process takes time. The more experience you gain, the better.
What’s your favourite thing about working for Corinthia?
Without a doubt, it's the spirit of the company. To feel part of such a forward-thinking team is very special. We never stand still as a company, there are always fresh and new ideas to keep us moving forwards. In my role I support our team, however, I feel fortunate to know that I am also supported by the team around me. At Corinthia, we are people focused and the support comes hand-in-hand.
Where is your favourite spot inside Corinthia Hotel London?
It is difficult to narrow it down to one place, although, I do like our Northall Bar. A grand hotel requires a grand bar, and this is ours. The height of the ceilings and windows allows for lots of natural light which makes for a great ambience. Whether you are looking for coffee in the morning, a light bite to eat for lunch or a glass of Champagne in the evening, it is the perfect destination for all your needs.
What’s your favourite meal served at the hotel?
I am a little bit of a foodie, so naturally I like it all. However, I am totally in awe of the food at Kerridge’s Bar & Grill, our newest restaurant offering by acclaimed Michelin-starred chef, Tom Kerridge. The mushroom risotto is one of my favourites, cleverly rice-free and made of finely chopped mushrooms, laced with chives and cream, and topped with an egg encased in a crisp, parmesan battered skin. The venison on the à la carte menu is also divine.
What’s your favourite Bassoon Bar cocktail?
When I'm in Bassoon Bar, I like to sip our Southbank Royale, it is fresh and light, made with Champagne and lemon verbena. I am also partial to a Peach & Vetiver Smash, a citrus drink that's perfect for the summer.
If you could choose three celebrities to take to dinner at Kerridge’s – who would they be and why?
I would take Will.i.am, as he is a loyal guest and always such an amazing ambassador for the brand. I would also chose Rebel Wilson, as one of our regular guests, she would add so much fun to the dinner table. Lastly, I would invite Meryl Streep, as I would love for her to experience the hotel and I think she is a phenomenal actress.