Mario has a deep passion and understanding for the hospitality industry. Starting his career behind the bar, Mario first started in the Light Bar in St Martin’s Lane. Having refined his skills in this field he began to build up experience at a number of top London bars and in 2009 he moved to The Sanderson Hotel as Bar Manager.
Mario became Bar Manager at Bread Street Kitchen in 2011 for its grand opening, where he was able to exercise his creative yet precise flair. Staying within the Gordon Ramsay Family Mario became Group Bar Manager, ensuring that the high standards where maintained all things bar related across the Gordon Ramsay restaurants in London until his return to Bread Street Kitchen as General Manager in 2012. Mario is now General Manager of the beautiful Narrow pub in Limehouse.
John has worked in some of London’s most famous and exclusive establishments. His hunger for being in the kitchen started at just 16 when he attended Butler's Wharf Chef School gaining a level 2 NVQ, alongside working in the kitchens of Chez Gerard restaurant group. In 2001 he made the move to The Ivy where he remained for over a year and a half. In 2002 John became Chef De Partie at Daphne’s, it was here that his appreciation for seasonal ingredients really grew.
With a deep desire to expand his knowledge for diverse methods and cooking styles John worked his way up through the ranks in such establishments as the classic French Le Pont de la Tour and the traditional British restaurant and butchers Medcalf. The knowledge and focus on high quality and seasonal produce with alongside a robust British theme is an element which inspires what John now practices as Head Chef at The Narrow.
In 2005, John became Head Chef at Soho House where he remained for three years. A growing appreciation for fine quality meant that he worked in such establishments as the Alfred Dunhill Club and Frontline Club. With an exemplary amount of knowledge, John creates food at The Narrow with traditional British charm, a focus on seasonal produce which is simply done well.
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Table Reservations for up to 8 people
Group reservations for 9 people or more