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Some people run restaurants.
Others define service.

Paulo de Tarso has spent his career focused on the craft of hospitality itself.

From The Wolseley and Scott’s to opening Bar Boulud London under Daniel Boulud, his reputation has been built on standards, warmth and front-of-house excellence at the very highest level.

Later, as founder of Margot in Covent Garden and as a TEDx speaker, he brought those ideas into something of his own — shaping not just restaurants, but conversations around hospitality and human connection.

This conversation is about service.

Not as performance —
but as connection.

And why guests remember how a place made them feel long after they’ve forgotten what they ate.

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Some places rely on spectacle.
Others rely on precision.

Murray Ward has spent his career focused on something quieter — consistency.

From Soho Farmhouse and Thyme to Public House Group, he’s worked across places where atmosphere matters, standards are high, and guests notice immediately when something feels off.

This conversation is about the real work of hospitality.

Not just delivering on the best nights —
but maintaining standards on the average ones.

Because in hospitality, that’s where most of the work actually happens.

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Some people run great venues.
Some people build great teams.

Alex Ghalleb has spent his career doing both.

From Soho House and Grind to Charlotte’s Group, Ennismore and now Five Graces Hospitality, he’s worked across openings, operations and growth at scale — helping build restaurants that succeed beyond the launch moment.

More recently, that includes projects like Dorian in Notting Hill and Julie’s in Holland Park.

This conversation is about growth.

How you scale without losing standards.
How culture holds under pressure.
And what it takes to build restaurants that actually last.

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Some people run great rooms.
Others go on to build them.

Matthew Maynard has done both.

From Riding House Café — one of the busiest openings of its time — to global scale at Nikki Beach, and now leading expansion at Gold Restaurants, his career has been built on opening, running and growing hospitality businesses under pressure.

This conversation is about that shift.

From the floor…
to responsibility…
to building something bigger.

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Some people run rooms.
Some people build brands.
And some understand how the two shape each other.

Alex Field has spent his career working at that intersection — across Moët Hennessy, Six Senses, LVMH, Reignwood and The Birley Clubs.

From global marketing to private members’ clubs, from investment to operations, he’s seen hospitality from a different angle — not just how it runs, but how it’s experienced and valued.

This conversation is about that line.

What people actually notice.
What makes them stay.
And what matters when perception and reality meet.

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Every great restaurant, hotel or club has two lives — the one you see, and the one that actually runs it.

In this episode, Antoine Melon and Gideon Lask turn the lens on themselves — sharing how they see hospitality from the inside and the outside, and why NO RESERVATION exists in the first place.

From early experiences to the habits you pick up over time, this is a conversation about what shapes your standards, what you start to notice, and why most of what matters in hospitality isn’t visible to the guest.

This is where it starts.

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Some people arrive in hospitality through management.
Some arrive through the floor.

Today, we’re joined by someone who has built his career step by step — service by service — through some of the most demanding rooms in the world.

Aurélien Mouren is Venue Director at The MAINE Mayfair — a room that is consistently full, high-energy, and unforgiving if standards slip.

But that position is built on years in service.

Starting in Paris — Buddha Bar and Costes — learning rhythm and expectation early.

Then Jean-Georges in New York — a shift into precision and global standards.

Back to Paris.
Then London.

Mews of Mayfair.
Roka Charlotte Street — one of the most disciplined dining rooms in the city.

Then into scale.

Sea Containers.
Soho House.
Shangri-La — overseeing food and beverage at hotel level.

Then into some of London’s most high-pressure, high-expectation rooms.

Coya Mayfair.
Park Chinois.

And now — The MAINE.

Different cities. Different formats.
But the same constant — the room is full, and the standard has to hold.

Aurélien, welcome to NO RESERVATION.

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Some restaurants are quiet and precise.
 Some feel like theatre.
 Some feel like a party that somehow never loses control.

Today, we’re joined by someone who runs that kind of energy — at scale.

Gianmarco Carla is Director of Operations UK for Big Mamma Group — one of the most recognisable and talked-about restaurant brands in Europe.

In London, that means overseeing rooms that are loud, joyful, theatrical — and relentlessly full.

Before stepping into that role, he ran those rooms himself.
 He’s been in the middle of service — not just analysing it afterwards.

Before Big Mamma, he was Club General Manager at The Ned — a building that runs like a small city.

Before that, Soho House — rising from Floor Manager to Restaurant Manager to Club Manager, learning how culture, membership and standards intersect.

And before London, there was Italy.
 Years running restaurants and clubs in Milano Marittima.
 Starting as a supervisor.
 Learning hospitality from the ground up.

Big Mamma is known for spectacle.
 But spectacle only works when the engine underneath it is disciplined.

Gianmarco understands both.

Gianmarco, welcome to NO RESERVATION.

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There’s a moment in hospitality when you stop just running a room…
 and start seeing the whole operation.

Today, we’re joined by someone who has lived both sides of that shift.

Jamie Kerr began as a management trainee at Hilton in Glasgow — learning the discipline, the structure, the fundamentals.

He worked the floor.
 He ran bars and restaurants.

Then came Gordon Ramsay Group.
 Firmdale.
 HIX.

At Soho House, he moved from Deputy General Manager to General Manager at Shoreditch House — where culture and standards are constantly on display.

From there, the perspective widened.

General Manager at MAMA Shelter.
 Senior Vice President at PPHE Hotel Group — operating across multiple properties, teams and pressures.

And now, as Founder of Oranges & Lemons, he works from the outside — helping leaders sharpen standards, culture and clarity.

Jamie has seen hospitality from the inside out.
 From service on the floor… to strategy at the top.

Jamie, welcome to NO RESERVATION.

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Some people in hospitality chase the spotlight.
Others hold it steady.

Today, we’re joined by someone who’s been doing that for more than thirty years.

Will Smith has worked at every level of British hospitality — from Michelin-starred dining rooms in Scotland… to some of the most influential restaurants in London.

He managed the Georgian Room at Cameron House when it gained its Michelin star.
 He ran Number One at The Balmoral.

And he went on to build and lead Arbutus, Wild Honey, and Les Deux Salons — restaurants that didn’t just succeed, but helped define a moment in London dining.

Most recently, he opened Josephine in Chelsea with Claude and Lucy Bosi — a neighbourhood French bistro on the Fulham Road.

A simple menu.
 A journey through France.
 Lyon at its heart.
 Rhône wines. Chartreuse on the shelf.

And now, with a second Josephine in Marylebone, that story is expanding.

It’s a project rooted in craft — and when you open something with Claude Bosi, standards aren’t optional.

Will has seen the industry at full throttle.
 The packed services.
 The reputations on the line.
 The rebuilds nobody writes about.

Will, welcome to NO RESERVATION.