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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.

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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.

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Some people run great venues.
Some people build great teams.

Alex Ghalleb has spent his career doing both.

From Soho House and Grind to Charlotte’s Group, Ennismore and now Five Graces Hospitality, he’s worked across openings, operations and growth at scale — helping build restaurants that succeed beyond the launch moment.

More recently, that includes projects like Dorian in Notting Hill and Julie’s in Holland Park.

This conversation is about growth.

How you scale without losing standards.
How culture holds under pressure.
And what it takes to build restaurants that actually last.