James Walker Email and Phone Number

I found my passion in hospitality later in life than most, I was finishing my uni degree and needed something to pay the rent. I didn't realise that I'd stumble upon a career. I started in a late bar/waffle house combo in Liverpool and was quickly moved into the owner's other space, a bistro wood fire restaurant having seen my quick learning skills and natural rapport with customers.I worked here for a little over 6 months, but was quickly entrusted with going into the site on days we were closed to do stock check, line cleaning, cocktail pre-mixes and the like. This restaurant then transitioned into Italian small plates, and I was moved to another space, Liverpool cult favourite Neon Jamon, known for it's authentic spanish tapas.Here I learnt how to deal with a lot more of a fast paced style of service and learnt about a different type of cuisine. After two years of working with the company, I felt it was time to move to pastures anew. I moved to Cucina Di Vincenzo, a truly family run business and haven't looked back.After a year with the business, I was offered a Supervisor role.