Paulo de Tarso | Scott’s, Margot and Bar Boulud

Sean Coogan | Chiltern Firehouse, Hoxton Hotels and Maison Estelle

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] Some people spend their careers following trends. Some seem to arrive just before them. Sean Coogan has spent the last fifteen years around some of hospitality’s most talked-about openings. From Boundary and Chiltern Firehouse to Hoxton Hotels, Ennismore and Maison Estelle, he’s built a career helping create places people genuinely want to be part of. This conversation is about openings. How culture gets built. How standards survive growth. And why some hospitality businesses become part of the conversation while others disappear.

Clémence de Crecy | Evolv, Aqua, Champagne and Clementine PR

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] Some people build restaurants. Some people build hotels. Clémence de Crecy has spent nearly three decades helping people discover them. From Evolv, Aqua & Gordon Ramsay Restaurants and luxury resorts across the Maldives and Turkey to some of the most respected brands in food, drink and travel, she has built a career around reputation, storytelling and connection. What began with Champagne and luxury brands became Clementine Communications — one of London's most respected boutique hospitality agencies. This conversation is about visibility. How great brands earn attention. How reputations are built. And why even the best hospitality businesses need someone to tell their story.

Sue Walter | The Roof Gardens, Coppa Club and The Hospital Club

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] Some people build hospitality around service. Some build it around status. Sue Walter has spent her career building it around people. From The Hospital Club and Coppa Club to Maggie & Rose and The Roof Gardens, Sue has led some of the most distinctive hospitality businesses in the UK and beyond. But her story starts long before hospitality — in government, policing, arts, education and private equity — learning how organisations work, how cultures form, and why people choose to belong. This conversation is about community. How you create it. How you scale it. And why the strongest hospitality brands are often built around something much bigger than food, drink or design.

Paulo de Tarso | Scott’s, Margot and Bar Boulud

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] 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.

Murray Ward | Soho Farmhouse, Thyme and Public House Group

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] 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.