Chefs on the Pass

Guest: Peter Avis FIH - Vice Chair, Front of House Craft Guild & Hospitality Leader

Host: Phil Street

In this episode, Phil continues the story of the newly formed Front of House Craft Guild with its Vice Chair, the brilliant Peter Avis FIH.

Peter’s journey is a remarkable example of what a career in hospitality can become. Starting out washing dishes at 17, he went on to spend 15 years with the Virgin Group, lead Galvin at Windows, work on hospitality projects around the world and now heads up hospitality at Chelsea Football Club.

But running through the entire conversation is one constant: people. Peter talks candidly about the leaders who shaped him, why relationships can last far beyond a job title, and his determination to help front-of-house careers receive the professional recognition they deserve.

• How being valued as a 17-year-old dishwasher changed the direction of Peter’s life.
• The moment at the Royal Garden Hotel when he decided hospitality was going to become his career.
• Spending 15 years within the Virgin Group and what it taught him about culture.
• Why great mentors remain important no matter how senior you become.
• Taking the leap from Virgin into consultancy, without entirely knowing what consultancy involved!
• Stepping into Galvin at Windows just weeks before the pandemic.
• The influence Chris and Jeff Galvin had on Peter’s approach to leadership.
• How his friendship and working relationship with John Holden developed.
• Why Peter believes front of house has historically been treated as secondary to the kitchen.
• The creation of the Front of House Craft Guild and the change Peter hopes it can help deliver.

• Why hospitality will always be about human connection.
• The importance of leaving jobs without destroying relationships.
• Why career longevity doesn’t have to mean standing still.
• How mentors can continue challenging you even when you reach senior leadership.
• Why Peter believes front of house should be seen as a genuine profession with extraordinary career potential.
• The power of participating rather than commentating when you want to create change.

“We can never forget the importance of human interaction. That’s what hospitality always has been and always should be” - Peter Avis

“You can never get to a point in your career where you think, ‘I’ve got it. I know it’” - Peter Avis

“Sometimes we keep going outside the box looking for solutions, and sometimes it’s the person standing in front of you.” - Peter Avis

“The front of house is a profession” - Peter Avis

• Front-of-house professionals at every stage of their career.
• Hospitality leaders passionate about culture, mentoring and developing people.
• Young people wondering where a career in hospitality could take them.
• Anyone who believes front and back of house are stronger when recognised as one hospitality ecosystem.
• People who want to play an active role in shaping the future of the industry.

Phil Street (Host): LinkedIn & Instagram @hospitalitymeets

Peter Avis FIH: LinkedIn - Hospitality leader and Vice Chair of the Front of House Craft Guild

Front of House Craft Guild: LinkedIn - Find out more through the Craft Guild of Chefs.

Craft Guild of Chefs: https://craftguildofchefs.org/

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Guest: Christin Marvin - Hospitality Coach, Author, Speaker and Founder of Columbine Hospitality, Denver, Colorado, USA

Host: Phil Street

In this episode, Phil heads across the Atlantic (Sort of) to Denver, Colorado, for a wonderfully candid conversation with hospitality leader, coach, author and speaker Christin Marvin.

Christin’s career began at 15, cooking in her family’s favourite Mexican restaurant, before taking her through high volume restaurants, luxury hospitality, leadership roles and no fewer than 13 restaurant openings. Along the way came success, failure, rapid growth, burnout and eventually the realisation that something needed to change.

Christin shares openly what those experiences taught her, why young leaders shouldn’t be in such a hurry to reach the next job title, and how stepping away from operations ultimately led her towards coaching, writing and helping other hospitality leaders build businesses that can run without them.

• Christin’s first taste of hospitality at just 15.
• Going from a shy small town kid to discovering confidence, community and competition through restaurants.
• Being promoted too quickly and falling flat on her face.
• Why taking a step backwards can sometimes be the smartest career move you make.
• The thrill, strategy and chaos of opening restaurants.
• Growing a restaurant business from six to 48 locations.
• The burnout that eventually forced Christin to rethink her relationship with hospitality.
• Why slowing down and reflecting became such an important part of her development.
• How vulnerability transformed the way she thought about leadership.
• The emotional process behind writing her first book.
• Christin’s People, Process and Profit framework and her mission to help operators build restaurants that run without them.

• Why ambition without experience can sometimes work against you.
• How failure can provide the foundations for future success.
• Why great leaders need to be comfortable saying, “I don’t know, but I’ll find out”
• The importance of holding the mirror up to yourself.
• Why hospitality’s challenges and its opportunities look remarkably similar on both sides of the Atlantic.

“You can’t have success without failure” - Christin Marvin

“I’d much rather clean a flat top than pierce babies’ ears at a jewellery store in the mall” - Christin Marvin

“I don’t know, but I’ll find out” - Christin Marvin

“I woke up and looked at myself in the mirror and I was like, I don’t recognise who I am anymore” - Christin Marvin

• Hospitality leaders navigating growth and responsibility.
• Operators who feel their business has become too dependent on them.
• Anyone who has experienced burnout or questioned what comes next.
• Emerging leaders impatient to make the next career move.
• Anyone who believes our failures can be every bit as valuable as our successes.

Phil Street (Host): LinkedIn & Instagram @hospitalitymeets

Christin Marvin: Hospitality coach, author and speaker

Christin’s Books:

• Hospitality Leaders Roadmap
• Multi-Unit Mastery

The Craft Guild of Chefs Website: https://craftguildofchefs.org/

Subscribe and tune in monthly for more candid conversations, behind-the-pass insights and hospitality journeys from around the world, only on Chefs on the Pass.

Guests: Industry leaders, award winners, chefs and hospitality professionals from across the UK

Host: Phil Street

What does one of hospitality's biggest celebrations actually feel like?

In this special episode of Chefs on the Pass, Phil heads backstage, front of house, and everywhere in between at the Craft Guild of Chefs Awards, capturing the excitement, anticipation and emotion of one of the industry's biggest nights.

From conversations before the first award is announced, to catching winners moments after they've stepped off stage, this episode is a genuine behind the scenes snapshot of an evening dedicated to recognising the very best of hospitality.

Featuring appearances from industry leaders, educators, award winners and familiar faces, you'll hear why this event means so much to so many people and why celebrating success matters just as much as achieving it.

In this episode, you'll hear:

• The buzz and anticipation before the awards begin.
• Why the Craft Guild Awards continue to unite every corner of hospitality.
• What recognition means to chefs, lecturers, suppliers and hospitality leaders.
• First reactions from winners moments after receiving their awards.
• Stories of friendship, mentorship and careers built through the Guild.
• Why this industry continues to thrive because of the people behind it.

Listen now for:

• The emotion of winning an industry award.
• Honest reflections from people who've dedicated decades to hospitality.
• Why recognition isn't just about trophies—it's about inspiring the next generation.
• A genuine flavour of one of the biggest nights in the hospitality calendar.

Memorable Moments:

"I feel like a proud dad tonight" – Mark Reynolds

"It's about recognising the unsung heroes" – Lisa Jenkins

"The conversations around the tables are as important as the awards themselves" – Simon Rimmer

"It's amazing to celebrate the people behind the scenes" – Neil Radia

Featuring:

• Mark Reynolds
• Simon Rimmer
• David Mulcahy
• Lisa Goodwin-Allen
• Danny Young
• John Holden
• ...plus many more guests, winners and familiar faces from across UK hospitality.

This episode is for:

• Hospitality professionals who love celebrating the people behind the industry.
• Students and apprentices discovering what's possible.
• Anyone curious about one of the UK's biggest culinary celebrations.
• Those who believe hospitality is built on community as much as competition.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Craft Guild of Chefs

Want More?

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On this episode of Chefs on the Pass, Phil sits down with 2026 Great British Menu Champion of Champions, MasterChef: The Professionals winner, and chef owner of Maai by Nikita, Nikita Pathakji.

What follows is a refreshingly honest conversation about ambition, self-doubt, family, competition, creativity, and the reality of building a restaurant from the ground up.

From making afternoon tea sandwiches at the Lanesborough and working in some of the UK's most respected Michelin starred kitchens, to backpacking across Southeast Asia, winning MasterChef The Professionals, competing on Great British Menu, and opening her own restaurant alongside her mother and sister, Nikita shares a story that proves success is rarely a straight line.

Full of warmth, humility, determination, and a healthy dose of reality, this episode is a fascinating look at what happens when talent meets persistence—and when family backs a dream completely.

• Why Nikita abandoned a planned university path in science to pursue a career in professional kitchens.
• Learning the craft at the Lanesborough and the importance of creating opportunities by simply showing initiative.
• Working at Michelin starred restaurants including Bibendum, CORE by Clare Smyth, and Kitchen W8.
• How travelling across Southeast Asia shaped her understanding of flavour and continues to influence her cooking today.
• The importance of finding mentors who listen, support development, and help chefs grow.
• Why being ambitious doesn't always mean chasing stars and how defining success for yourself changes everything.
• The unexpected journey onto MasterChef: The Professionals and how family helped her create dishes under pressure.
• What it really feels like to win one of the UK's biggest culinary competitions.
• The reality of life after MasterChef, from private dining and collaborations to stepping into leadership roles.
• Experiencing uncertainty and career doubt, despite outward success.
• Being invited to represent the Central Region on Great British Menu and the emotional rollercoaster that followed.
• Coming agonisingly close to multiple banquet dishes before ultimately cooking at the banquet and being crowned Champion of Champions.
• Why imposter syndrome can still exist even after major success.
• Opening Maai by Nikita with her mother and sister and creating a restaurant that feels like an extension of their family home.
• The challenges, excitement, and lessons of launching a new restaurant business.

"As soon as I stepped foot into my first kitchen, that was it." – Nikita Pathakji

"I just wanted to cook for the critics and have them enjoy it." – Nikita Pathakji

"You always see what you don't achieve rather than what you do." – Nikita Pathakji

"Just say yes and see what happens." – Phil Street

• Aspiring chefs looking to build a career in professional kitchens.
• Anyone considering apprenticeships as an alternative to university.
• Hospitality professionals navigating career uncertainty or transition.
• Fans of MasterChef: The Professionals and Great British Menu.
• Restaurateurs and entrepreneurs launching independent hospitality businesses.
• People interested in the role family can play in building something meaningful.
• Anyone who enjoys stories of resilience, creativity, and determination.

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Craft Guild of Chefs
• Maai by Nikita
• Nikita Pathakji Instagram @chefnikita.p

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On this episode of Chefs on the Pass, Phil sits down with Ian Page, Group Executive Chef at Sodexo Live and Craft Guild of Chefs Young Chef Ambassador, for a fast-moving, hugely passionate conversation packed with stories from military kitchens, major sporting events, global aviation catering, and the future of hospitality.

From cooking in the Royal Air Force and feeding troops in the field, to running large-scale operations at Royal Ascot, Chelsea Flower Show, Henley Regatta, and The Open, Ian shares the adrenaline, chaos, camaraderie, and pure buzz of life behind some of the UK’s biggest culinary operations.

Full of energy, humour, honesty, and serious passion for developing young chefs, this episode is a brilliant reminder that hospitality is about far more than what happens on the plate.

• Ian’s journey from wanting to become a helicopter pilot in the RAF to discovering life as a chef in the military
• Cooking in every environment imaginable, from silver-service officer dining to feeding troops in the middle of nowhere
• The excitement and pressure of Greenfield event catering and why major events became his passion
• Building temporary kitchens from scratch at world-famous events like Chelsea Flower Show and Royal Ascot
• Why reacting quickly under pressure is one of the most important skills any chef can learn.
• Ian’s move into global aviation catering and managing international culinary operations across the UK, USA, and Johannesburg.
• The incredible cultural food experiences that come from working with chefs around the world.
• Why hospitality still offers some of the best life skills and career opportunities anywhere.
• His mission as Craft Guild Young Chef Ambassador to inspire, nurture, and sustain the next generation entering the industry
• Why the industry needs chefs everywhere, not just in Michelin-starred restaurants, but in schools, hospitals, care homes, prisons, events, and the military.

“You’ve always got to have a plan B, plan C, plan D” – Ian Page

“There’s nothing better than when a kid makes something and feels proud of themselves” – Ian Page

“If we don’t have young chefs, we don’t have an industry” – Ian Page

“Nobody else in the world is getting to do this at that moment” – Phil Street

• Young chefs exploring the huge variety of opportunities hospitality offers.
• Hospitality professionals who thrive on energy, teamwork, and pressure.
• Anyone fascinated by the hidden world behind major events and aviation catering.
• Industry leaders passionate about mentoring and developing future talent.
• People who believe hospitality is about people as much as food.

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Craft Guild of Chefs – Craft Guild of Chefs
• Ian Page – LinkedIn

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Guest: Duncan Biggs, Yacht Chef, Founder of Ocean Wave Monaco & Maritime Culinary Trainer

Host: Phil Street

In this episode, Phil dives into a world Chefs on the Pass hasn’t explored before, the high-pressure, high-reward life of a yacht chef.

Joining the show is Duncan Biggs, a chef with over 30 years’ experience in the yachting industry, who has cooked for billionaires, travelled the globe, and now trains the next generation of chefs entering the maritime world.

From the Bahamas to Antarctica, Duncan shares what it really takes to cook at sea, where planning is everything, produce is world-class, and your “kitchen” could be anywhere on the planet.

In this episode, you’ll hear about:

• Duncan’s journey from cooking with his mum to joining the Royal Navy.
• How a chance opportunity led him into the world of superyachts.
• The reality of life on board, from 30m family-style boats to 160m floating cities.
• The importance of preparation when your nearest supplier might be thousands of miles away.
• Cooking for billionaires, celebrities, and high-profile guests.
• Why feeding crew is just as important as feeding guests.
• The camaraderie and lifestyle that keeps chefs in yachting for decades.
• How the industry has evolved with bigger yachts and more adventurous global routes.

Listen now for:

• Why planning and logistics are everything when cooking at sea.
• The balance between fine dining and simple comfort food on board.
• What it’s really like cooking for high-profile guests (including a few familiar names 👀).
• Why the yacht kitchen is “like Hogwarts”, where the magic just has to happen.

Memorable Quotes:

• “You get the best produce and get paid well — it’s a great industry” – Duncan Biggs
• “When it clicks, it’s one of the best teams you’ll ever be part of” – Duncan Biggs
• “Sometimes the best meal is just something simple done really well” – Duncan Biggs

This episode is for:

• Chefs curious about alternative career paths beyond restaurants.
• Hospitality professionals with a love of travel and adventure.
• Young chefs considering yachting as a career move.
• Anyone fascinated by life behind the scenes on superyachts.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Duncan Biggs: LinkedIn
• Ocean Wave Monaco

Want More?

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Guest: Cherish Finden – Award Winning Pastry Chef, TV Judge & National Chef of the Year Judge

Host: Phil Street

Recorded in the crypt at Fortnum & Mason during the launch of National Chef of the Year, Phil is joined by the incredible Cherish Finden, one of the most respected pastry chefs in the industry and now part of this year’s judging panel.

From her early days training at the iconic Raffles Hotel in Singapore to building a career in London over the past 25 years, Cherish shares her philosophy on pastry, precision, and what truly matters when it comes to creating world class desserts.

In this episode, you’ll hear about:

1. Cherish’s journey from Singapore to the UK and her formative years at Raffles Hotel.
2. The influence of world class chefs and why technique matters more than certificates.
3. How London’s food scene has evolved over the past two decades.
4. Why classic dishes still matter, and how to elevate them without losing their soul.
5. The importance of simplicity and precision in pastry.
6. What she’s looking for as a judge in this year’s National Chef of the Year competition.
7. Why practice, repetition, and discipline are the keys to success.
8. How mistakes can sometimes lead to your best ideas.

Listen now for:

1. Why “action speaks louder than words” in the kitchen.
2. The secret to a perfect chocolate tart
3. Why every ingredient on the plate must have a purpose.
4. How to manage pressure and time in a competition environment.

Memorable Quotes:

1. “It’s not what you put on the plate, it’s how it tastes”
2. “Keep it simple, keep it real”
3. “Every ingredient must have a purpose”
4. “Practice, practice, and still practice”

This episode is for:

1. Chefs who want to improve their pastry game
2. Competition entrants looking to sharpen their approach
3. Hospitality professionals who value precision and consistency
4. Anyone who believes simple done well beats complicated done badly

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Cherish Finden – Instagram @cherish_finden
3. National & Young National Chef of the Year
4. Craft Guild of Chefs

Want More?

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Guests:

Mark Birchall - Chef Patron, Moor Hall (Three Michelin Stars) & Chair of National Chef of the Year Judges

Tom Shepherd - Chef Patron, Upstairs by Tom Shepherd (One Michelin Star) & Chair of Young National Chef of the Year Judges

Host: Phil Street

Recorded in the crypt at Fortnum & Mason on launch day of National Chef of the Year, Phil is joined by two of the UK’s most respected chefs, Mark Birchall and Tom Shepherd, now leading the judging panels for National Chef of the Year and Young National Chef of the Year.

From three Michelin stars to Staffordshire’s only Michelin-starred restaurant (At the time, congrats to "The Boat" since recording), this is a conversation about graft, humility, resilience, and what truly matters when it comes to cooking at the highest level.

In this episode, you’ll hear about:

1. Mark’s journey from school food tech classes to building Moor Hall into a three star destination
2. Tom’s early days in the Lake District and the moment he realised cooking was his calling.
3. The reality behind Michelin success, and the doubts that come before the breakthroughs.
4. Why hard work often trumps “natural talent”
5. The evolution of their own restaurants and why perfection is always a moving target
6. What they’re looking for in this year’s National and Young National Chef competitors
7. Why flavour beats fireworks every single time
8. The biggest kitchen clangers they’ve made along the way (yes, even three-star chefs mess up)

Listen now for:

1. Why confidence and authenticity matter more than complexity in competition.
2. The importance of cooking your food, not someone else’s Instagram version of it.
3. Why judges want to see personality on the plate.
4. How to handle pressure and still enjoy the moment.

Memorable Quotes:

1. “You sit down, you’ve got a plate of food, you want it to be delicious” - Mark Birchall
2. “Don’t look at Instagram and recreate someone else’s dish. Cook your food” - Tom Shepherd
3. “You’ve got to really want it” - Mark Birchall
4. “No one’s exempt from making mistakes” - Tom Shepherd

This episode is for:

1. Chefs considering entering National or Young National Chef of the Year
2. Hospitality professionals striving for excellence without losing themselves
3. Young chefs needing reassurance that doubt is normal, even at the top
4. Anyone fascinated by what truly drives Michelin-level ambition

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Moor Hall
3. Upstairs by Tom Shepherd
4. National & Young National Chef of the Year
5. Craft Guild of Chefs

Want More?

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Guest: John Holden – Chair, Front of House Craft Guild; Hospitality Educator & Industry Advocate

Host: Phil Street

In this landmark episode, Phil sits down with John Holden to talk about one of the most significant developments in the Craft Guild of Chefs’ recent history - the launch of the Front of House Craft Guild.

A lifelong hospitality professional, educator, and passionate advocate for people facing roles, John shares how a phone call on a hotel balcony in Lanzarote turned into a once in a career opportunity: being asked to establish and chair a brand new professional body dedicated entirely to front of house.

Together, Phil and John explore why this moment matters, how the Guild came together at pace, and what it means for the future recognition, professionalism, and pride of front-of-house teams across the UK.

In this episode, you’ll hear about:

1. John’s journey through hospitality - from operations to education and industry leadership
2. Why front of house has long needed its own professional body.
3. How the Front of House Craft Guild came to life - starting with one unexpected phone call
4. The thinking behind building a diverse, skills-led committee from across the industry
5. Why front of house roles deserve the same professional recognition as chefs
6. The importance of community, mentoring, and networking in hospitality careers
7. What success looks like in the first year of the Front of House Craft Guild

Listen now for:

1. Why hospitality careers don’t need to follow a single, linear path
2. How education and real world experience must work hand in hand
3. What true professionalism in front of house really means
4. Why pride, identity, and belonging matter more than ever in hospitality

Memorable Quotes:

1. “Front of house needs a professional body it can be proud of” - John Holden
2. “This is about recognition and belonging” - John Holden
3. “We want members wearing the badge with pride” - John Holden
4. “This is about building something that will outlast all of us” – John Holden

This episode is for:

1. Front of house professionals at every stage of their career
2. Hospitality leaders passionate about people, culture, and professionalism
3. Educators and mentors supporting the next generation of talent
4. Anyone interested in how the hospitality industry continues to evolve

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. John Holden: LinkedIn
3. Craft Guild of Chefs - https://craftguildofchefs.org/
4. Front of House Craft Guild - Front of House Craft Guild launches to help hospitality professionals | Craft Guild of Chefs

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Guest: Hayden Groves, National Chef of the Year 2013, Freelance Chef, Consultant, Author and Cyclist

Host: Phil Street

In this powerhouse of an episode, Phil sits down with Hayden Groves, former National Chef of the Year, freelance chef, consultant, author, and endurance cyclist. From flipping burgers at McDonald’s to leading kitchens for Lloyd’s of London and Barclays, Hayden’s story is a masterclass in perseverance, discipline, and self belief.

Hayden opens up about his unlikely journey from aspiring pro cyclist to award-winning chef, how sport shaped his approach to kitchen leadership, and the lessons learned from both triumph and failure, including the infamous “grouse incident” that nearly broke him but ultimately set him on the path to success.

In this episode, you’ll hear about:

1. Hayden’s early start in food and how important lemon drizzle cake was
2. How his love of cycling built the mindset that carried him through his career.
3. The intense years running the kitchens at Lloyd’s of London and Barclays.
4. Competing in National Chef of the Year - and what it took to go from third place to the top spot.
5. The story behind his blog It’s Not About the Grouse and how failure sparked a new chapter.
6. His ongoing work as a consultant, mentor, and advocate for balance and resilience.
7. The crossover between cycling discipline and kitchen excellence.

Listen now for:

1. How setbacks can become your greatest turning points.
2. Why discipline, focus, and humility are the foundations of success.
3. The parallels between elite sport and professional kitchens.
4. The truth about pressure, leadership, and learning to let go.

Memorable Quotes:

1. “I was probably that second mouse, the one that churned the cream into butter” – Hayden Groves
2. “It wasn’t about ego; it was about excellence” – Hayden Groves
3. “I didn’t need to be perfect; I just needed to make fewer mistakes than anyone else” – Hayden Groves
4. “That failure with the grouse, it hurt, but it made me who I am” – Hayden Groves

This episode is for:

1. Chefs chasing excellence, not just accolades.
2. Anyone learning to turn setbacks into success.
3. Hospitality professionals curious about leadership, balance, and long-term resilience.
4. People who love stories of grit, growth, and sheer determination.

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Hayden Groves: Instagram @haydenkgroves
3. Hayden Website – www.haydengroves.co.uk
4. Book: Back in the Saddle – documenting Hayden’s 3,000 km cycling challenge and recipes along the way
5. National Chef of the Year: www.nationalchefoftheyear.co.uk

Want More?

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