From ‘Just Do It’ to ‘Do It With Intention’ | Chantelle Nicholson on Purposeful Hospitality

Описание: About our hosts:
Anna Sebastian
Anna Sebastian is the founder of Anna Sebastian Hospitality, a global hospitality company that specialises in commercial and creative strategy for luxury beverages. She’s also the founder of Celebrate Her, a non-profit community to support and bring women together in the drinks industry. Anna also writes for Class Magazine and works with other non-profit organisations. Follow @annasebastian3 →   / annasebastian3  
Sabrina Gidda
Sabrina Gidda is a Chef & Culinary Creative known for her global, innovative approach to food. She is an Academician of The Royal Academy of Culinary Arts and a proud champion of women in hospitality, nurturing the next generation of culinary talent. Follow @sabrinagidda →   / sabrina_gidda  

About our guest: Chantelle Nicholson
Chantelle Nicholson is a multi-award-winning chef and the driving force behind Apricity, her Michelin Green starred restaurant in London's Mayfair. Originally from New Zealand, being surrounded by fresh, seasonal produce ignited Chantelle’s passion for cooking. She initially pursued a law career but transitioned to the culinary world after participating reaching the final of a cooking competition that led her to London's prestigious Savoy hotel. There, she honed her skills before collaborating with renowned chef Marcus Wareing at Pétrus and later at The Gilbert Scott. In 2014, she played a pivotal role in launching Tredwells, eventually becoming its sole owner and earning a Michelin Green Star in 2021 for her commitment to sustainability regenerative practices. At Apricity, Chantelle continues to champion seasonal, plant-forward cuisine, reflecting her dedication to environmental consciousness and culinary excellence. The restaurant interior is a masterclass in sustainability too. Chantelle is the author of the plant-based cookbook ‘Planted’ and serves as a board member for ReLondon, promoting sustainable practices across the city. Her newest project, The Cordia Collective, will open in Sussex later on in the year. Incorporating a glasshouse restaurant and terrace and a kitchen garden, all set on the Borde Hill Estate. The menu will focus on regenerative principles and seasonality.

#ServedWithPurpose

Disclaimer: This video is intended solely for educational purposes. Opinions shared by the guest are their personal views. We do not intend to defame or harm any person, brand, product, country, or profession mentioned in the video. Our goal is to provide information to help our audience make informed choices. Media used in this video belongs to their respective owners