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

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 → MD * Why opportunity beats planning in hospitality careers * Leading through COVID: crisis, growth, and hard lessons * The shift from fear-based leadership to people-first management * Why belief in people is the foundation of great leadership * The truth about staff retention, training, and consistency * Why experience beats product in modern hospitality * The collapse of the mid-market—and what replaces it * How to build a brand with clarity and purpose * Why 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 [https://www.linkedin.com/in/yishay-malkov-73867112/]) * Host: * Instagram: @andy_downton * TikTok: burntchocolateconsultancy * Podcast IG: @liftingthecurtainpodcast

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

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.

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

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.