Jean Claude has such good service I still talk about him from when I ate at restaurant Gordon Ramsay. Class act

Give me your contract info.........

We are lucky enough to live in Beaconsfield and to be some of the people with our own named napkin rings! We have been going to the Greyhound since it first opened and it's been wonderful to see how it has developed whilst hearing from Daniel and Margriet what their plans are and how they nurture their staff. It's a really fabulous place to eat, with wonderful, warm and friendly service.

Inspiring interview showing some lights on how Daniel was able to build and retain this amazing team. On top of that, the team inspires Daniel to be even better, and this is a recipe for immense success. We are lucky to have met Daniel and to see the growth from the first time we saw him (and Margriet and the team that followed him) at the Oxford Blue to today. The quality of attention to detail as well as the quality of the food and wine makes The Greyhound a very special place where we like to bring our friends and family. Also, a big thank you to this podcast that I just discovered.

Great interview with Dan. We have known him since our first visits to Restaurant Gordon Ramsey almost 20 years ago. Even then he was such a natural in front of house. So passionate and professional even then. It has been fabulous to watch him grow over the years and become the great restauranteur he is today. Behind every great man is a great woman, and his wife Margriet is a great restauranteur as well and a great sommelier. We are now great friends and love every visit to the Greyhound. I think our next visit will be our 86th (roll on our 100th !!) and it is great place for fantastic food, wine and Dan’s speciality, truly great service. His inspiration to the rest of the team is evident every time. Anyone, whether in the industry or just lovers of great food and service, should try The Greyhound, you will love it. The only thing I would disagree with Dan over is saying they are only at 28%. They are much closer to 100% from a guests point of view !!!

What microphone do you use?

Wendy is the best front of house I have ever met. She is still legend to us.

Thomas is top..

Completely agree with timekeeping. After a decade in the military, timekeeping is one of the biggest things that has helped in hospitality 👌

Outstanding! Thomas Kochs is delightful! He is very charming & so gracious! The way he looks at things is truly very refreshing. It is no wonder that he provides such amazing experiences for the Guests in each Hotel that he manages. He does this so brilliantly now at Corinthia & he also accomplished this splendidly at Claridge's as well. He is indeed brilliant, as well as emanating such a sweetness & humility. He is definitely a person who would be such a joy to meet & to know. Thank you for sharing this wonderful & fascinating interview with him!

What a fantastic podcast !! Jean Claude is such an inspiration and his endless joy in achieving perfection in service must surely motivate all in the hospitality industry. He is simply the nicest man we have ever met, anywhere. We were one of those “regulars” at Royal Hospital Road who over the years became close friends of Jean Claude and Karen. What a joy to have him still in our lives and to go out for lunch with him and Karen from time to time. In fact, we were with him and Karen and Daniel and Margriet at Medlar the week before the recording. A wonderful lunch with great friends and Medlar was truly wonderful and David and all his team were superb.

💛Thomas Kochs❣

Ich könnte Herrn Kochs die ganze Zeit zuhören. So eine angenehme Stimme und so eine schöne Art zu erzählen. Great interview. thank you so much.

I love the Corinthia Hotel, London. So great that it’s not part of large International chain like so many hotels have become. I’m sure Herr Kochs is a major asset whose presence elevates the hotel to be one of the finest in London or for that matter one of the finest World wide.

❤. Loved to serve, uk

This interesting,

What cant flowers not do

❤. Im a industrial designer, farmer, and Horse, and Hotel Workerd, i think i need a job Agent, ( i also, made synopsis) So, is its. Proces, creative, solutions, consept,

Thank you for sharing. This man is a joy and has so much grace

I feel more educated ... after this little hospitality University course ... of Herr Kochs 👍👍

A very informative and entertaining interview 👌👌👌👏👏👏❤️❤️❤️

Wonderful discussion with Silvano and the complexities of getting service right. Very well hosted on 10/90 basis (10% questions, 90% answers). Thoroughly enjoyed my first look at this new podcast. Please keep it up!

What a joy to spend an hour or so listening to Diego. Watching and listening filled me with so many great memories. When we lived in London, we spent every Valentine's day at the Waterside. That always coincided with the release of Michellin France, and we would chat about the ups and downs of Paris. Mary and I were lucky enough to have eaten at all the Paris 3 stars so it was like revisiting them. To one of Diego's points, at any of these great restaurants, you may not recall the food or wine but you will always remember how they made you feel. We had a friend ask Mary how we could spend $400 dollars for a meal. She pointed out that this person would spend $400 to play golf at a great course. At the end they were tired, frustrated and very likely disappointed. She on the other hand was made to feel like the most special person on earth and for 3 or 4 hours, she would only hear, "Of course you can." We once spent two nights at the Waterside. Diego had booked us in for lunch at the Fat duck. We finished late and went for a walk. We had no plan for dinner and as we walked back to the Waterside, Diego was outside. He insisted taking us inside and setting a table outside overlooking the river with champagne and snacks. When we were leaving the following day, the porter brought our bags to the front. Diego was just arriving, not in a suit, and gave us each a hug. Then with the porter there and some staff outside on a smoke break, Diego loaded out luggage int he car. Inspired by Diego, the whiskey guy helped him. Leading by example. Later we were at Gleneagles and I was telling Dale Dewsbury that as much as I liked him, Diego was number one in the world. Dale just nodded and said, "I would be honored to be Diego's commis." Back here in the US, I have actually had occasion to use Diego's book in a talk to front of house students at our local college. Would love to see him again.

Amazing Restaurant could not recommend it enough

Thanks guys for this content🍷

You never treated anyone appallingly, always the total gent at CB, the only Defcon 5's would have been coming from myself or J. Loved the podcast, looking forward to the rest!

Always a very excellent experience and now learning more regarding the background of those involved it will be even more so !

Two people who absolutely exemplify “service” for me. Cannot wait for subsequent episodes!