We believe that carefully curated and expertly executed restaurants and bars have the power to make hotels the hub of a community and an unforgettable destination for both international and local guests.
Our approach is simple. We do our research, act on insight, aim high, dream big and partner with the best hospitality specialists in the business.
- Integrated team of industry-leading experts
- Bespoke lifestyle concepts plus a library of globally renowned F&B brands
- Collaboration with global culinary & mixology masters
Working out of the same office as Ennismore graphic designers, we are able to seamlessly move from concept development, straight into branding design. The studio specialises in delivering unique identities with character and together we efficiently bring the brand guidelines together –with the team on hand through to launch.
Great design is at the heart of what we do and our in-house resource are the award-winning Ennismore Design Studio. With decades of experience in hospitality design, this team have produced the stylish and sophisticated hotels and restaurants that the company are known for, around the world. Carte Blanched have dedicated designers that develop our concept briefs and ensure they are aligned with brand identity and in synergy with the overall aesthetic of the hotel.
Beneath the Hoxton Holborn is La Cave – a wine bar, restaurant and our full-time incubator kitchen. When new F&B concepts are developed, given a brand identity and an Executive Chef is secured – they are launched to the public as a three month pop up at La Cave. This gives us the ability to gather vital customer feedback and crucially build awareness of our brands ahead of their launch in locations around the world.
With an international network of chefs, mixologists and restaurateurs – each concept comes to life with the knowledge, expertise and energy from our collaborators and partners.
Carte Blanched Leader, Ennismore Co-CEO
Sharan heads up Carte Blanched having founded Ennismore – the largest and fastest growing global lifestyle platform – in 2011. Named as one of Conde Nast Traveller’s ‘50 People Changing The Way We Travel’, he ensures seamless integration between Carte Blanched and other business functions within the Ennismore platform.
Global VP of F&B, Culinary
Wayne heads up the culinary division – creating, developing and overseeing collaborations with our chefs and partners. A hospitality veteran, Wayne has led and operated award-winning restaurant groups, independent concepts and major hotel operations such as Disruptive Restaurant Group, Marina Bay Sands, Gypsy Chef Inc and Rockpool Dining Group.
Global VP of F&B, Creative
Jules leads the creative, working on the development of restaurants and bars across the Carte Blanched portfolio. Priort o concept creation and programming spaces, Jules gathers marketing insights to ensure each outlet opens with a bang and remains relevant long in to the future. She’s been at Ennismore since the beginning, eats out more than anyone else in the company and has one of the best black books in the biz, thanks to her side hustle, which is now the biggest independent lifestyle website in London.
Global Director of F&B, Brand
With an obsession for food, design and anthropology, Micaela is a specialist in brand strategy and creative, driven to produce unique, research- based concepts with integrity. She has led the full scope of works from conception through to the launch of restaurants such as Pachamama and Chicama, directed brand and menu strategy for casual dining brands such as Farm Girl, and run the product development, creative and marketing for London’s premier bakery brand, Crème.
Global Director of F&B, Beverage
Gareth is in charge of all things beverage, overseeing collaborations with our bar partners, and ensuring the beverage programs are cutting edge. Gareth honed his mixology skills over two decades in the bar industry, having previously worked for Absolut vodka, as well as heading up Jason Atherton’s bar operations – developing and operating award winning venues around the world.
VP of F&B Operations, MEA
With over 20 years of experience, Nick has worked with some of the best-known hospitality brands – from independent venues such as Nammos, Caviar Kaspia and the Mina group, to hotels such as the SLS Miami, Gramercy Park NYC, Four Seasons Dubai and SLS Dubai. Nick creates, operates and builds impeccable & impactful experiences within the industry.
Director of F&B, Openings
Caroline has enjoyed a decorated career in internationally notable independent bar & restaurants and has gained versatile knowledge and hands-on experience in World’s 50 Best and James Beard award winning brands such as Broken Shaker, Stephen Starr, Chef Makoto, and Macchialina. Based in Los Angeles, Caroline brings an operationally focused approach to pre-openings and development in the Americas to drive long term success and brand continuity.
Director of F&B, APAC
With a career spanning 17 years in leading lifestyle brands, Carmen is an experience-driven individual who loves to bring big ideas & feelings to life, through every last detail of venue curation & execution. Based in Singapore, she heads up Food & Beverage for Asia Pacific – drawing on a broad wealth of hospitality experience that includes overseeing hatted restaurants & cocktail bars through to high volume bars & events; thanks to her years with renowned brands including Merivale group, QT hotels & Ultra Music festival.
Global Executive Chief
Born in Florida, Peter has over 15 years of experience in the hospitality industry – working in kitchens throughout Miami and Los Angeles and now London. His career started under the mentorship of Nina Compton and Michael Pirolo at Scarpetta in the Fontainebleu Miami. He later transitioned to Los Angeles to lead the kitchens at Kettle Black, Sawyer, and Kimpton La Peer Hotel.
Layo & Zoë Paskin
Paskin & Co
Zoë & Layo Paskin have built a portfolio of award-winning venues and concepts that have spanned modern culture. As creators of some of London’s most-loved restaurants such as The Palomar, The Barbary and Evelyn’s Table – their accolades include a Michelin star, two Michelin Bib Gourmands, DJ Mag Outstanding Contribution to Clubland, an Ivor Novello and GQ’s Innovators of the Year to name a few.
Selin Kiazim & Laura Christie
Founders of the much-loved London restaurant Oklava, and pioneers of contemporary Turkish dining – Selin and Laura are award-winning hospitality specialists that are detailed, conscientious and driven to create understatedly beautiful spaces with thoughtful food and knowledgeable service.
Alex Kratena & Monica Berg
Tayer & Elementary
Considered ‘bartending royalty’ and two of the most important people in the beverage industry – Alex and Monica are joint owners of the No. 2 World’s 50 Best Bar, Tayer & Elementary in London. Between them, they hold multiple awards including ‘Best International Bartender’, ‘Bar Personality of the Year’, ‘Bar Innovators of the Year’ and ‘Industry Improver’.
Night + Market
Kris Yenbamroong is the creative force behind the popular NIGHT+MARKET restaurants in Los Angeles and oversees 4 locations in Venice Beach, West Hollywood, Silverlake and Las Vegas. Specialising in his own brand of ‘LA-Thai’ cooking, his restaurants are vibey and buzzing with energy. Bangkok frenzy meets California chill, with bottles you would find in the chicest Parisian wine bars.
Park Bench Deli
Born in Singapore and raised in California, Drei’s hospitality experience spans back to his teenage years when he managed his family restaurant in the US. Drei moved back to Singapore to set up a seafood boil spot, Cajun Kings, with his cousin, before going on to establish Park Bench Deli in 2015. Drei’s MO is simple: create original but accessible concepts, don’t cut corners, take really good care of staff and the local community and adopt a collaborative spirit across every aspect of each project.
Dario Cecchini is a master butcher and ‘Chef’s Table’ star that hailing from a long line of butchers. His family’s shop in Panzano has been passed down for 8 generations. Dario is considered a pioneer in nose-to-tail cooking that favours small-scale farmers and he is revered by chefs around the world.
Dani García is one of Andalusia’s most notable chefs. In a single dish, Dani manages to combine traditional produce from his part of the world with techniques and ingredients used in more international ways of cooking. His restaurant Smoked Room, in Madrid, debuted in the Michelin Guide with two stars and after being awarded three Michelin stars, he decided to take his cooking around the world.
Renato Giovannini is an expert mixologist, as well as the pioneer behind several iconic bars and restaurants globally, notably the iconic Floreria Atlantico in Buenos Aires – No.5 on the World’s 50 Best Bars 2022. His impressive credentials boast Olmeca Altos ‘Bartender’s Bartender’ 2022 and No.9 on Drinks International’s ‘Bar World 100’ most influential figures in the bar industry.