Currently serving as Chief Operating Officer of the Thesleff Group, a prominent player in high-end dining based in London, he oversees a diverse portfolio of culinary concepts, including Mexican-Japanese fusion, iconic Italian dining, exclusive Omakase experience, and Latin American-inspired cocktail bar. In this role, he ensures a consistently high level of excellence across all the group’s establishments.
In this exclusive interview, discover his approach to culinary excellence and luxury as he shares insights into his journey, vision, and the elements that define the future of fine dining.
Hello! Could you share what motivated you to start in the luxury dining sector, and how have your early experiences shaped your current vision of the industry?
From an early age, I was captivated by the artistry and discipline of fine dining. My family-owned restaurants in Lyon, including a two Michelin-starred establishment. My grandfather, a well-known chef, was a huge influence and remains a constant source of inspiration in my life. Studying at the Ecole Hôtelière de Lausanne deepened my appreciation for excellence and the finer details of hospitality. But it was my time working alongside Chef Gordon Ramsay, particularly at The Claridge’s Hotel in London, that truly opened my eyes to the power of precision and passion for delivering excellence day in and day out.Those formative years shaped not only my standards, but also my core belief: luxury is about more than just what is on the plate. It’s a theatre of experiences. We often tell the team, we’re no longer in the hospitality business, we’re in the entertainment business.
Throughout your career, you’ve led numerous restaurants. In your opinion, what are the key steps to successfully opening a luxury restaurant?
It all starts with a clear vision as you need to know exactly what story you're telling. Luxury lives in the balance between consistency and surprise: meeting expectations while delivering the unexpected.
Then it’s about building the right team; people make the place. From there, every detail matters: the design, the service flow, the menu, the lighting, even the scent. At Thesleff Group, before launching any new concept, we conduct thorough internal trials. We invite our team to experience the full offering firsthand. This hands-on approach allows us to refine every element including food, beverage, and service before any guest walks through the door. The result is an experience that feels seamless, deliberate, and unforgettable.
As Chief Operating Officer of the Thesleff Group, you manage a diverse portfolio of restaurants. How do you balance culinary excellence with luxury?
For me, the two go hand in hand. Culinary excellence is the foundation, but luxury is the emotional connection. It’s how a guest feels from the moment they walk in, to the moment they leave. At Thesleff Group, we focus on creating experiences that are both aspirational and deeply personal. Luxury, to me, is about anticipating your guest’s needs and recognising them before the guest even realises them. That’s where true excellence lies.
You’ve played a key role in achieving prestigious accolades such as "Restaurant of the Year" and nominations in the "World’s 50 Best Bars". What role does innovation play in the success of your establishments?
Innovation is vital. The moment you stand still, the industry moves past you. Whether it’s the menu, the design, the guest journey, or technology, we’re always searching for new ways to engage and excite. But innovation must feel seamless, never forced.
By closely listening to our guests and staying ahead of global hospitality trends, we continuously refine our offerings to exceed expectations. You see this in action at Los Mochis London City, where our TENrei Tuna Ceremony offers an immersive culinary experience. It deepens guests’ appreciation of Japanese cuisine by showcasing the grace and precision involved in the preparation of Bluefin tuna.
At Viajante87, now featured on the World’s 50 Best Bars list, we launched the Culture Exchange series in 2024. Each month, we welcome some of Latin America’s most celebrated chefs and bartenders to London, creating a vibrant, authentic cultural and gastronomic experience for our guests.
Luxury in dining goes far beyond the quality of food. In your view, what are the essential elements that define a luxury dining experience?
It’s about detail, discretion, and a sense of occasion. Luxury is feeling seen without being watched, pampered, but never in a performative way. From the tone of voice your waiter uses, to the quiet elegance of how your coat is returned, it’s all about those invisible touches that define the experience.
With your extensive experience, what advice would you give to someone aspiring to succeed in the demanding world of luxury dining?
Be humble, be curious, and never stop learning. Listen more than you speak. This business is about people. People should always be at the centre stage of any luxury organisation. Guests, of course, but just as importantly, the team who brings the vision to life every day.
And to end on a personal note, if you were…
- An ingredient: I would describe myself as good sea salt. It's not fancy, but it's essential. It brings out the best in everything it touches, enhancing the natural flavours without trying to be the star of the show. I believe in the power of fundamental quality and making sure the basics are done exceptionally well. It's about grounding and bringing out the true potential of our team and our ingredients.
- A destination: I’m fortunate to have a family property in La Croix Valmer, located in the South of France, where I love to spend quality time with my loved ones.
- A quote: Antoine de Saint-Exupéry: "Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away." This philosophy guides my approach to our restaurants. We strive for excellence through thoughtful refinement, focusing on the essential elements of quality, service, and atmosphere. It's about achieving a harmonious balance where every detail serves a purpose and nothing feels superfluous.
- A piece of art: I see myself in the “Water Lilies” by Claude Monet. Serene on the surface yet layered with intention beneath. Every brushstroke speaks to a quiet precision, there’s a calm, but always a pre-considered thought behind the outcome. For me, true luxury lies in the details that whisper, not shout.
