Behind the scenes with our General Manager, Richard Martinez

With a career spanning more than three decades, Richard’s passion for hospitality was sparked during a bartending job on the French Riviera. He has risen through the ranks, from Chef de Rang at Soho’s L’Escargot to General Manager at The Ivy Collection and Director of Food & Beverage at The Beaumont Hotel. He joined us in June 2025. He explains why his heart is still rooted in that Mediterranean art of hospitality.

Tell us a little about yourself

I’m originally from Cannes on the French Riviera. I was very lucky that at a young age, I travelled to many parts of the world, notably Morocco, where I lived with my family and later to Tahiti in French Polynesia, where I had my first taste of the industry. Tahiti is known for its five-star hotels – my mother worked as a PA for one of them. As a result, I spent many happy after-school hours there, soaking up the world of hospitality. Later, we returned to Cannes and at 16, I took a bartending job at one of my family’s favourite Spanish restaurants. As soon as I stepped behind the counter, I knew I had found my calling.

How did you get into the industry?

I did a formal apprenticeship, joining an amazing team in a Brasserie de Luxe on La Croisette, the hub of luxury hotels and restaurants in Cannes. There, I learnt my craft, from fish carving to flambé and wine service. By the age of 20, I had moved to London, securing a position at L’Escargot. There have been many subsequent career highlights, including taking on my first management role at Sir Michael Caine’s The Canteen, running the opening operations for several West End restaurants and being part of the core team at gastro-pub, The Royal Oak, for restaurateur Nick Parkinson.

What draws you to working front of house?

I love the sense of instant reward when we get it right as a team. When a guest is happy because they feel welcome and looked after, there’s nothing more gratifying. Although an element of ‘back of house’ is essential in a managerial role, I’m a people person and so being part of service is key for me. I’ve always placed all my bets on this industry – I arrived in London with a one-way ticket, determined to make it work and nearly 35 years later, I still love hospitality – it was a gamble that paid off.

Talk us through a typical day

It starts with greeting everyone and doing a walk-through of the restaurant to make sure everything is in place and noting anything that needs attending to. Before opening, we have a team briefing, planning the day ahead and going over the menu. Then there’s time for admin and meetings, whether discussing our wine list or looking at how to accommodate weddings. Service is key – but I always encourage the team to get out on the floor and enjoy it. Hours can be long, so it should be fun.

Why do you think neighbourhood cafés are important?

What’s beautiful about a café-restaurant like Bellanger is that it’s fully rooted in the community – we have the privilege of truly getting to know our neighbours. At any given time, a guest might be coming in for a meeting, to relax, to gather with friends or simply to have a coffee and a chat. For me that’s the definition of a great French brasserie. It’s also a deeply nostalgic feeling for me, because it reminds me of my childhood, when my whole family would gather to eat at a restaurant, with my grandmother, our ‘grande dame’ at the head of the table. It’s all about abundance and togetherness. We know the names of many of our regulars – not to mention their dogs!

When you’re not at Bellanger, where can we find you?

Very much at home in Maidenhead with my family, which includes my wife, my son and daughter, a dog and two cats. We live close to the countryside, so there’s the option of walking the dog by the river or exploring our local rural surroundings. I always think it’s an ideal balance because I enjoy the tranquillity of home, but I also like the injection of energy that London gives me.

If you had to choose just one dish from the menu, what would it be?

Well, I come from France, so it’s an easy choice for me: snails to start and a steak tartare to follow, but made the French way, without ketchup, which became a popular addition in the 1990s. We serve it both ways at Bellanger. Steak haché with peppercorn sauce and fries is another winner – it’s basically an elegant burger without a bun. My grandmother used to make that for me. It’s still a classic.