Sharon Paula Allchild made the move to hospitality later on in life after a successful career in education and then retail, which made her realise being around people is what made her tick. Since 2019, she's been at Soutine in St John's Wood, where she's now Senior Maitre D'. Here, she shares a little more about her journey to hospitality and why it's never too late to try something new…

With more than 30 years' experience in hospitality, Gianluca is a reassuring presence in The Delaunay. His first taste of the industry came from his family in Italy who ran their own coffee shop - hospitality school followed, and he has never looked back. Here, Gianluca shares what it is he loves about working at The Delaunay and what keeps him coming back.

Retraining in her 30s as a chef led Luiana to the Corbin and King family back in 2013, where she joined the kitchen team at Brasserie Zédel. Having risen through the ranks, now, at 45, she is Sous Chef at Fischer's in Marylebone. Luiana describes how it's never too late to start out in hospitality, and what it's like to work in a multigenerational team.

From a childhood dream of becoming a waiter, Eric Ferreres has been working in hospitality since he was just 16-years-old. Over the past 36 years, his experience has taken him from a castle in Switzerland to The Ivy during its 90s heyday - an experience which marked the beginning of his time with Corbin & King.

Often the first face many people see when they arrive at The Wolseley, Helen Scott had her first foray into the world of hospitality later on in life after a successful career with the Queen Alexandra's Army Nursing Corps. Here, Helen shares a little more about her life and transition to hospitality.

Cesar Goncalves first joined The Wolseley back in 2016 as a bartender. Now, he is at the helm, running a smooth operation as Bar Manager. We spoke to him to find out a little bit more about him and why a career in hospitality is so rewarding.

Mirka Mohite first joined The Wolseley back in 2010, after a brief spell away from the Corbin & King family she rejoined in December 2017, taking on the role of Pastry Chef at Colbert. We sat down with Mirka to find out why she couldn't dream of doing anything else, but pastry…

Hailing from Bologna in Italy, Alessandro Mannello joined The Delaunay in May 2021 as Bar Manager, bringing with him a wealth of expertise. Having been immersed in the world of food and drink from a young age, hospitality runs through Alessandro's veins. Now, he is on a mission to put The Delaunay Bar on the map…

Born in London, Charles Hilton has spent most of his career in Scotland (it was a hotel in Troon - a small seaside town on the West coast, where Charles first found his calling to be a Chef, at the age of 17). Following a stint in Sydney, Charles returned to London 8 years ago and he has been at the helm of the Zédel kitchen in the role of Head Chef since September 2016.

Ensuring the smooth running of all manner of live entertainment from musical theatre, comedy, literary recitals and more, all under one roof, is no mean feat. Since October 2017, it has been the responsibility taken on by Crazy Coqs Manager, Rebecca Little.

Michelle Chillingworth has been part of the Corbin & King family for over seven years. From spearheading Private Dining for the group when she first started, to more recently overseeing Fischer's as its General Manager, she has assumed that same role in our Covent Garden fold since December 2018.

Jo Cromwell joined Corbin & King in April 2014 and after a time in Head Office and The Wolseley, Jo moved to Bellanger where she has stayed ever since. A friendly face on the Reception Desk, 2019 sees Jo become General Manager. We ask her what she's most looking forward to achieving in the role, her areas of focus for the community and why in the restaurant world, she finds that intuition reigns supreme.

Hunor Vásárhelyi joined us from the Budapest Business School during his four-month internship as a Senior Waiter at The Wolseley. We ask him how he got on and what he will take away from the experience.

Emma Bailliard joined us from The Paul Bocuse Institute in France for a four-month internship as a Senior Waiter at Brasserie Zédel. We ask her how she got on and what she will take away from the experience.

Anin Dharma joined us from Le Cordon Bleu for a three-month internship as a Pastry Commis Chef at The Delaunay. We ask her how she got on and what she will take away from the experience.