The Team

Fergal Lee

General Manager

Fergal first came to London in 1996 after graduating from the Galway Hotel School in Ireland. He worked within Forte Hotels at restaurant supervisor level for several years before joining O’Neill’s Bars at management level in 1998. Fergal joined J. Sheekey in 2001 and then moved to The Wolseley’s opening team in 2003 as a Head Waiter. Having worked his way up to Restaurant Operations Manager, he opened The Delaunay as Assistant General Manager in 2011 and was appointed General Manager there in January 2013. In December 2018, Fergal returned to Piccadilly in the role of General Manager.

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”.

Daniele Scarfone

Assistant General Manager

Daniele has been involved in Hospitality since he was young – his father was a restaurant manager at home in Italy and by the time he was 21, Daniele had become restaurant manager of a small boutique hotel in the Dolomites. After a while he decided to explore London and since arriving has worked for the likes of Locanda Locatelli alongside opening the Bulgari hotel in Knightsbridge. In January 2013 he joined The Wolseley as a Senior Waiter and hasn’t looked back since. “I don’t believe there is another place in the restaurant world with the same vibe as The Wolseley.”

Linda Roduner

Floor 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.

George Talbot

Reception Manager

George did not always want to work in hospitality having first completed a degree in Accounting with thoughts of the city. However, a summer playing cricket and working in a pub preceded an interview with Corbin & King and that’s where it all began. He has been based at The Wolseley since February 2018 and when asked what he most enjoys about his role as one of our Reception Manager, he replies “No two days are the same – you always meet different people with different stories and that’s what makes it so interesting”.

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”.

Cesar Goncalves

Bar Manager

Originally from Portugal, Cesar previously worked as a software developer and database manager; it was only upon moving to London in 2015 that his career in hospitality commenced. His first position was as a Commis Waiter at Belgo in Covent Garden, where he went on to become a Waiter and then Bartender. Cesar started at The Wolseley in October 2016 in the same role, becoming Bar Supervisor in July 2018 and Bar Manager in October 2018. And the most enjoyable aspect of his job? “Being behind a great beverage offering and learning more and more each day through great experiences in the amazing environment that is The Wolseley.”