Martin Dibben
Company:
Ampersand
Job title:
Director of Operations
How did you get into the sector:
Originally I wanted to go into Law but came down one grade in my A levels so worked in a hotel and met a manger who told me about the Hotel and Catering degree course at Surrey University which I applied and was accepted
What do you enjoy about your role:
Working with the General Managers to create success in their businesses. It is very satisfactory to see them develop along with their teams.
Career High:
Opening my restaurant "Dibbens" in Smithfield Market
Career low:
Having worked for Prue Leith for several years, the company changed when Leiths was sold to Accor and then become the property of Compass. The whole company ethos changed from being privately owned to being part of one of the largest catering organisations.
What are your plans for the next year:
Introduce a training course for our Deputies so that they are in the right place to make the next move.
What was the biggest break of your career:
I think it has to be joining the Royal Household as my first job. It always guarantees you at least the first interview as employees are so intrigued.
What are you most proud of in your career:
It has to be creating my own restaurant as it was all about a brand that I had created myself.
What advice would you give to people keen to progress in the industry:
I would say work hard, it’s a tough business but the success it can bring you, if you are prepared to roll your sleeves up, can be huge and immensely rewarding.
Who inspires you:
Those wonderful chefs in regional France, Spain and Italy that keep their food simple but focus on the local food and specialities. You get amazing flavours from something very simple.
What do you do in your downtime:
I love to travel and have just taken on a flat in this magical town Bassano del Grappa in Veneto, Italy. Amazing rustic food with a wide choice of wine in the region. Lots of eating and drinking and then trips to the gym to compensate!
What question do you always ask in interviews:
I am organising my daughter's wedding, can you suggest a seasonal menu along with some wines for this special event. (You then get an understanding about their knowledge about food and wine and also an understanding of the occasion)
Tips that have made you a success:
Network, network, network – this gets you clients, employees and a job when you need one.