The Team

Daniel Craig

General Manager

Daniel’s hospitality career began at Rogano in Glasgow where he worked as both a chef and waiter, before making the move to London in 1990. He has worked for Chris and Jeremy for over 20 years, having originally worked at The Ivy and Le Caprice before joining The Wolseley for its opening in 2003. Working his way up to Restaurant Operations Manager, he then took the helm of Colbert in 2012 and just over two years later, returned to 160 Piccadilly as General Manager. He’s been developing the team whilst masterfully steering the Corbin & King flagship ever since.

David Stevens

Head Chef

Born and trained in Australia, David’s job has since taken him all over the world, including Europe, Asia and the USA. Experiencing such diverse food cultures at first hand was both “a privilege and a joy” and it has continued to inform his cooking today. In his previous role as Group Pastry Chef, he enjoyed helping and supporting numerous staff across the company whilst driving our renowned pastry offer. Now, as Head Chef he is kept on his toes with a variety of new challenges across the whole of The Wolseley’s varied all-day food offer, along with managing one of the biggest brigades of Chefs in London. His top tip? “Technical ability will only get you so far… team it with great attitude”.

Cliff Flynn

Group Reception Manager

Cliff joined Corbin & King in September 2012 as an Assistant Maitre D’hotel at Brasserie Zédel – a stark contrast to his former years spent in the technology sector working with high-end corporates. Since July 2017, he has held the position of Group Reception Manager within the company. And what keeps him driven? “I love the idea of not knowing who you will meet on any given day, at any given restaurant”.

Linda Roduner

Restaurant Manager

Originally from Australia, Linda enjoyed a hospitality upbringing with her father being a Swiss chef. She came to England many moons ago and has never looked back. She was an opening Restaurant Manager for The Wolseley before relocating to Dorset, but the diversity of each day, “the fact that our customers are wonderful” and the enigmatic pull of The Wolseley, which seems to draw so many of our team to return, pulled her back to the role five years ago.

Matthew Silcock

Senior Maitre D’

Matthew has worked in hospitality ever since he was a teenager, starting at The Wolseley as a waiter back in 2004. The group has also seen him work for The Delaunay, Zédel and Colbert, until he found his true calling as one of the many recognised and much-loved faces of The Wolseley family. Matthew fondly says, “Through working for Corbin & King, I’ve always felt like I am working for the best”.

Wilson Shawyer

Bar Manager

At the spritely age of 19, Wilson joined The Wolseley as a barista. Since then, he has been part of the opening teams for The Delaunay, Colbert, Fischer’s, The Beaumont Hotel and Bellanger. It is no surprise then that what he loves most is “the diversity of spending time at the different restaurants. I spend my days doing what I love, while being given the opportunity to try different things”. In January 2017, he returned to where it all began, to take up the position of Bar Manager and now spends his time between this demanding role and supporting the Directors with special projects to continuously enhance our beverage offer for the group.

Tim Blackshaw

Sous Chef

Prior to joining Corbin & King, Tim spent four years as a Senior Sous Chef at St. Martin’s Lane Hotel, before assuming the role of opening Head Chef for The Ivy. He has been at The Wolseley since Spring 2017 and “the variety that each day brings”, along with his love for cooking with quality produce is what keeps him inspired.

Eric Ferreres

Head Waiter

Not forgetting his time on the QE2, Eric’s training in London started back in 1994 at Chris and Jeremy’s former establishment, The Ivy. Following time at J Sheekey he started at The Wolseley in 2003, but momentarily swapped Mayfair for Chelsea to be part of the opening team for Colbert. He returned in 2016 and for Eric, those he works with are, in his words, “his family”. And the most enjoyable aspect of his role? “The energy and the diversity of the clientele that we see every day”.