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.
In 2013, Mauro began his journey with The Wolseley Hospitality Group when he joined Chelsea’s Colbert as Senior Chef de Partie. Prior to that, he worked for Marco Pierre White restaurants in London and in Sydney, Australia, at city favourite The Winery.
From Colbert, Mauro moved to The Delaunay, as a Junior Sous Chef, before being promoted to Sous and then Senior Sous in 2017, where he worked under Head Chef Christian Turner. Since November 2021, he has taken the reins at Bellanger in Islington as Head Chef. ‘Working my way through the ranks has meant meeting many inspiring people,’ he says. ‘Now, I’m enjoying evolving our offering here at Bellanger – I’m excited by new tastes, seasonal cooking and dishes that blend the best of European heritage.’
