Lifting the Curtain: Conversations in Hospitality

Andy Downton (Powered by DRGNFLYSOCIAL)
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Step behind the scenes of the UK’s vibrant hospitality industry with Lifting the Curtain: Conversations in Hospitality. Hosted by Andy Downton, this podcast explores the lives and lessons of chefs, restaurateurs, and managers shaping the culinary world. Perfect for industry pros and enthusiasts, each episode blends insights on challenges, trends, and innovations with a touch of entertainment. From navigating kitchen pressures to uncovering what makes restaurants thrive, this show delivers candid stories, expert advice, and inspiration to elevate your passion for hospitality.

  1. Apr 14

    Yishay Malkov - From Sommelier to Managing Director: Leadership, Legacy & the Future of Hospitality

    What does it really take to build a decades-long career in hospitality—and still love it? In this episode of Lifting the Curtain, Andy sits down with a long-time mentor, colleague, and friend—now Managing Director of Soho House UK & Europe—to unpack a remarkable journey from Navy officer to sommelier… to boardroom leader. This is a raw, honest conversation about leadership, resilience, and what the future of hospitality really looks like. The unplanned career path from Navy → Chef → Sommelier → MDWhy opportunity beats planning in hospitality careersLeading through COVID: crisis, growth, and hard lessonsThe shift from fear-based leadership to people-first managementWhy belief in people is the foundation of great leadershipThe truth about staff retention, training, and consistencyWhy experience beats product in modern hospitalityThe collapse of the mid-market—and what replaces itHow to build a brand with clarity and purposeWhy hospitality is still one of the best industries for young people 🔑 Key Topics Covered:💡 Standout Takeaways: “You’ve got to believe in the good in people.”“You don’t go out because you’re hungry anymore—you go out for an experience.”“Don’t let excellence get in the way of good.”“If you train your people properly, you will make more money.”“I strive to be expendable—that’s when I know I’ve done my job well.”🔗 Connect: Guest: LinkedIn (Yishay Malkov) Host: Instagram: @andy_downton TikTok: burntchocolateconsultancy Podcast IG: @liftingthecurtainpodcast

  2. Feb 23

    From Michelin Kitchens to 23 Restaurants: Anthony’s Journey as Culinary Director at Gaucho

    From Michelin Kitchens to 23 Restaurants: Anthony’s Journey as Culinary Director at Gaucho What does it really take to go from a 16-year-old apprentice in Provence to running the kitchens of over 20 restaurants? In this episode of Lifting The Curtain, we sit down with Anthony — Culinary Director at Gaucho — to unpack 30 years in hospitality. From brutal Michelin-star training in France to leading 500+ chefs across the UK, Anthony shares the mindset, mistakes, and leadership lessons that shaped his career. This is not just about cooking.It’s about people, profitability, pressure — and protecting a brand’s DNA in one of the toughest hospitality climates we’ve seen. Training in Michelin-star kitchens in France The discipline that shaped Anthony’s leadership style Why communication is the #1 skill chefs lack when stepping up The reality of running 20+ restaurants Balancing creativity with commercial pressure Protecting Gaucho’s Argentinian identity How 2,000+ tons of beef are sourced and tested annually Engineering menus for profit (without sacrificing quality) The food cost crisis and supplier negotiations Building value menus in a high-end brand Writing his cookbook Ketty: The Spirit of Argentina Advice for young chefs who want longevity His honest take on steak cooking (and the “right” way to cook ribeye) Anthony breaks down: Why ribeye should lean medium (yes, really) The secret to cooking steak over wood embers Why simplicity wins The role of fat content in flavour Why blue steak isn’t for everyone Anthony opens up about: Rising food and labour costs Why menu engineering is a survival Replacing expensive ingredients with seasonal UK alternatives Using sales mix data to drive smarter decisions Creating a £19.50 lunch menu to drive footfall It’s hospitality at scale — without losing soul. “Be patient. Be curious. Learn every part of the business. And remember — it’s about people.” Anthony shares why: Consistency beats ego Leadership matters more than creativity Understanding P&L is essential Building a strong team is everything Follow Anthony: @antoniocuisineFollow the podcast: @liftingthecurtainpodcast If you’re in London, visit Gaucho and experience it for yourself. 🔥 What We Cover:🥩 Steak Masterclass Highlights📉 The Hard Reality: Food Costs & Profitability👨‍🍳 Advice for Young Chefs📲 Connect

  3. Jan 26

    Kris Hall: Lifting the Curtain on Mental Health in Hospitality

    Mental health has long been one of hospitality’s biggest unspoken struggles. In this deeply honest episode of Lifting the Curtain, Andy sits down with Kris Hall, founder of The Burnt Chef Project, to talk about depression, burnout, stigma, and why the industry must change — not someday, but now. Kris shares his personal journey through mental illness, therapy, and recovery, and how those experiences led him to create a global movement supporting hospitality professionals across every continent. From toxic kitchen culture and unrealistic expectations to leadership vulnerability, education, and psychological safety, this episode pulls back the curtain on what’s really happening behind the scenes — and what meaningful change actually looks like. This is not a surface-level conversation. It’s raw, practical, and filled with hope for an industry that desperately needs it. Key Topics & Timecodes: Kris’s personal mental health journey (00:04:40 – 00:06:30) Why hospitality workers don’t talk about mental health (00:06:45 – 00:07:40) The origins of The Burnt Chef Project (00:07:45 – 00:08:40) Why chefs face unique mental health pressures (00:16:40 – 00:18:30) Leadership, vulnerability, and psychological safety (00:19:30 – 00:20:30) Why education and training are critical (00:21:00 – 00:22:30) What real “success” looks like when lives are saved (00:23:30 – 00:25:20) Advice for young hospitality professionals (00:29:40 – 00:31:40) The future of hospitality mental health (00:27:00 – 00:29:00) Why You Should Watch:If you work in hospitality — or lead people who do — this episode will change how you think about leadership, culture, and responsibility.

  4. Jan 6

    Dr. Robert Walton MBE — The Godfather of Hospitality on Legacy, Leadership & the Future of the Industry

    In this episode of Lifting the Curtain, host Andy Downton sits down with hospitality icon Dr. Robert Walton MBE — widely regarded as the Godfather of Hospitality. From opening his first restaurant at just 24, to shaping generations of chefs, restaurateurs, and hospitality professionals, Bob shares a candid, insightful, and often unexpected reflection on a lifetime in the industry. This conversation goes far beyond career milestones. It explores purpose, mentorship, reinvention, and why hospitality’s future depends on investing in people — not just profit. In this episode, we cover: The moment Bob realised hospitality was his calling Opening and selling restaurants in his 20s — and the lessons learned early Why “my job has only just begun” still defines his outlook today How COVID reignited his passion for food, craft, and produce The evolution of hospitality from catering to culture Why government still misunderstands the hospitality sector Building a global legacy through Young Chef, Young Waiter & Young Mixologist What it was really like receiving an MBE The power of mentorship — and why the next generation must be better than us

  5. 12/31/2025

    Lifting the Curtain: Matthias Lataille - Sobriety, Clarity & Building a Life Without Alcohol

    In this episode of Lifting the Curtain, Andy Downton sits down with Matthias Lataille — founder of No&(F)LOW — for a deeply honest conversation about sobriety, identity, and the changing face of hospitality. Matthias shares his powerful personal journey into sobriety, including how alcohol impacted his health, fertility, and sense of self — and how removing it transformed his family life, creativity, and leadership. Together, Andy and Matthias explore why non-alcoholic options are no longer an afterthought, but a vital part of modern hospitality culture. Recorded at Club Soda, this conversation is for anyone who’s sober curious, working in hospitality, or thinking about Dry January — and wondering what life could look like on the other side of alcohol. In this episode, we cover: Why Matthias chose sobriety — and what finally made it stick Alcohol, fertility, and a turning point that changed everything The myth of willpower and the power of marginal gains Creativity, clarity, and leadership without alcohol Why hospitality must take non-alcoholic drinks seriously How to approach Dry January with curiosity (not fear) Why you’re not “missing out” by not drinking If you’ve ever felt alcohol was holding you back — personally or professionally — this episode will resonate deeply.

  6. 12/08/2025

    Anna Sebastian: Redefining Bar Culture & Purpose in Hospitality

    From Sandhurst to Savoy, Artesian and her own consultancy, Anna Sebastian unpacks real hospitality leadership, bar culture, burnout and purpose. From Sandhurst to Leicester Square nightclubs, from the American Bar at The Savoy to rebuilding the Artesian and launching her own consultancy, Anna Sebastian (@AnnaSebastian3) has lived just about every version of modern hospitality. In this episode of Lift the Curtain, Andy Downton digs into the story behind the CV. Anna opens up about having her military career pulled away by circumstance, discovering a sense of team in nightlife, and realising – on a cramped Northern line commute – that hospitality was exactly where she was meant to be. She talks about the emotional architecture of iconic bars: the hosts who defined her style, the mentors who taught her that you can’t give a guest a good time unless they want one, and the staff survey that forced her to confront the gap between being liked and truly leading. Anna breaks down what it really meant to follow the world’s “number one bar” era at the Artesian, build a new culture from scratch, and create Celebrate Her, a platform now connecting hundreds of women in drinks across more than 50 countries. She walks us through the global evaluation she led into the drinks industry – the hard data on discrimination, parenthood, pay, work-life balance and mental health – and why she refuses to profit from a problem she’s trying to solve. She also shares the story of her work with Under One Sky, serving food on the streets during lockdown and discovering what hospitality looks like when nobody is scoring you, paying you or posting about you. For Anna, this became the reset point that reshaped how she saw leadership, purpose and what “success” really means. Today, through Anna Sebastian Hospitality, she helps hotels, bars and brands align their beverage strategy, culture and guest experience with something deeper than a trend. This conversation is a grounded, human look at hospitality leadership, bar creativity, mental health, identity and resilience, told by someone who has done the work on the floor and in the boardroom. Follow the guest: @AnnaSebastian3 Host: @Andy_Downton 🌐 Burnt Chocolate Consultancy: burntchocolateconsultancy.com 💥 Initiative spotlight: Celebrate Her – https://www.celebrateher.me/

  7. 11/25/2025

    Calum Franklin: How "The Pie King" Built a Culinary Empire from British Heritage

    In this episode of The Burnt Chocolate Podcast, we sit down with Chef Calum Franklin, the man who turned traditional British pies into an art form — earning him the title “The Pie King.” From washing dishes to running world-class kitchens like The Holborn Dining Room, The Public House Paris, and The Georgian at Harrods, Calum shares the raw truth about life in hospitality — and how an antique pie mould changed everything. We cover: 🥧 His rise through the brutal early days of the kitchen 🔥 Why leadership, humility, and discipline still matter 💡 How to turn craft into a global brand ❤️ His charity swim for City Kids Surfing 📍 Recorded at The Georgian, Harrods 🎧 Listen on Spotify, Apple Podcasts & YouTube 📲 Follow Chef Calum Franklin: [@calumfranklin] 💥 Support his charity: City Kids Surfing Timestamps (YouTube Chapters): 00:00 – Welcome to The Georgian 00:35 – The 24-hour swim for City Kids Surfing 02:14 – Finding purpose in hospitality 07:09 – From Canada to London: lessons abroad 12:10 – The antique pie tin that changed everything 17:31 – The lost art of British pie-making 22:00 – Why hot pork pies are superior 24:44 – New ventures: The Public House & The Georgian 27:15 – Calum’s biggest failure Hashtags: #BurntChocolatePodcast #CalumFranklin #ThePieKing #ChefStories #HospitalityLife #BritishFood #Leadership #EntrepreneurMindset #CulinaryJourney #PodcastShow CTA: 👇 Watch the full interview and subscribe for more real conversations from the heart of hospitality.

  8. 10/18/2025

    Jesse Dunford-Wood: The Resilient Restaurateur–Navigating Industry Trauma and Maximising Value

    Join Andy Downton of Burnt Chocolate Consultancy for a deep dive with Chef and Owner Jesse Dunford Wood of Parlour, Six Portland Road, and Events by Harvest. Jesse’s career is a masterclass in resilience, creative operational management, and embracing industry challenges.In this wide-ranging conversation, recorded live at Parlour in Kensal Rise, Andy and Jesse explore the chef's remarkable journey, starting from his earliest days at The Witchery by the Castle in 1998, through his work at Michelin-level institutions like Gidleigh Park (Michael Caines) and Charlie Trotter’s.What You Will Learn:• The Power of the Groundwork: Discover why Jesse chose to start his career as a kitchen porter ("in the sink") and why this foundation was an "amazing vantage point" for understanding the entire restaurant hierarchy and dynamic.• The Necessity of Versatility: Hear why a classically trained chef took an intentional step back to work front-of-house at Balthazar in New York to gain "social confidence" and learn "show time" American service, viewing it as essential to achieving his end game of restaurant ownership.• Operational Ingenuity: Learn how iconic signature dishes like the Cow Pie and Chicken Kiev were engineered out of necessity—created from leftover roast beef and chicken legs—showcasing real-world food cost optimisation.• Crisis Management Blueprint: Jesse shares his lessons from navigating both the 2008 financial crash (which derailed his first opening) and the 2020 lockdown, where he quickly pivoted Parlour into a successful community shop/deli.• The Competitive Edge: Understand Jesse's current strategy for challenging a competitive London market by offering extreme value, like the successful $6 burger night, while ensuring the menu remains memorable and quirky.This episode offers critical insights for Startup Restaurants and Financially Strapped Owners navigating complex economic landscapes, demonstrating that positivity, adaptability, and continuous learning are the keys to long-term success.Connect with Jesse Dunford Wood: Find Jesse and his venues on social media at @DunfordWood, @parleyUK, and @sixPortlandRoad.

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Step behind the scenes of the UK’s vibrant hospitality industry with Lifting the Curtain: Conversations in Hospitality. Hosted by Andy Downton, this podcast explores the lives and lessons of chefs, restaurateurs, and managers shaping the culinary world. Perfect for industry pros and enthusiasts, each episode blends insights on challenges, trends, and innovations with a touch of entertainment. From navigating kitchen pressures to uncovering what makes restaurants thrive, this show delivers candid stories, expert advice, and inspiration to elevate your passion for hospitality.

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