The Academy of Food and Wine is running a regular series of updates catching up with the stars of BBC2’s Michel Roux’s Service as they make their way within the hospitality industry. In this update we talk with James Marvin, 24, about his experiences since being awarded a front of house scholarship at the end of the show.
My training began in earnest last September at Park Lane’s one Michelin-starred Galvin at Windows restaurant at the Hilton. Fred Sirieix, the general manager and a regular on Michel Roux’s Service, has been my mentor along with Andrew Sicklin, the restaurant manager while here.
I’ve worked in all departments of the restaurant, including the separate bar, and have done everything from polishing cutlery to manning reception and working back-of-house in the reservations office (making sure we don’t overbook what is already a busy evening service).
It’s been very useful in understanding how the business of running a restaurant is done. Certainly a piece of advice that has stuck with me during my time here is that you ‘only get one chance to make a good first impression’, something I’ll take with me whether I go.
I feel that I’m at a transitional stage having completed the scholarship and nearing the end of my stages. Certainly fine-dining has been the best place to learn and gain experience, but at this stage I can’t say for sure it’s where I’ll ultimately end up. I’m keen to sit down and consider my options, perhaps looking at hotel management so I gain an understanding about what that demands. I’d certainly consider an overseas placement with Hilton if there’s an opportunity, having just returned to a very grey London having been away skiing.
