I believe hospitality has the potential to become something regenerative — a way of bringing people back into relationship with landscapes, communities, and the food that sustains us.
I have spent more than twenty years in hospitality — in places that had just opened, places that were finding themselves, and places that had quietly become something special — and I am still as moved by it as I was at the beginning. — The moment a place comes alive. The look on someone's face when they feel genuinely welcomed. The energy of a room that is working exactly as it should.
My career began in professional restaurants across London and northern Europe — including time in Michelin-starred restaurants such as Restaurant Grön and Nolla in Helsinki, the first zero-waste restaurant in the Nordics. Those years gave me a deep fluency in food, service, and the rhythms that make hospitality work at its best.
Over time my focus shifted toward a question that now sits at the heart of everything I do: what happens when a place is truly rooted in itself? When the space, the food, the welcome, and the story all speak the same language?
From helping open Lundies House, a boutique hotel in the Scottish Highlands, to co-founding the London restaurant Broken Eggs, my work has always been driven by the belief that the best hospitality is singular — shaped by its surroundings, its people, and the particular story only that place can tell.
Today I work with independent restaurants, cafés, guest houses, and boutique hotels — alongside farms and rural ventures developing hospitality that grows from the land. I also work as a creative director and interior designer, shaping the atmosphere and spatial identity of hospitality spaces. I believe how a place feels is as important as how it functions — and that getting both right, at the same time, is where the real work lies.
I work with a small number of clients at a time and bring my full attention to each one. My process always begins with listening — and with time spent in the place itself, before a single recommendation is made.
If you are building something, or feel that what you have could be more than it currently is, I would love to hear from you.
