How I Got Here: Adam Jones
Why restaurants?
For me, it was the opportunity to create and build a brand that offers experiences.
Tell us something you wish you had been told at the start of your career?
There is no challenge you can’t overcome by sticking to your guns.
What do you do in your spare time?
I like to read a lot, and I plan meticulously. The creative process never gets old for me and I look for inspiration everywhere I go.
What’s your favourite restaurant or group of restaurants (besides your current one)?
Anything created by Arjun Waney; he is an icon in this industry. The consistency of excellence in Zuma, Roka and Coya is something we will always strive for.
What would you be doing if you weren’t in restaurants?
Definitely something brand related where I have the freedom to create.
What motivates you?
Our promise to be permanently unique. This means we have to constantly be thinking ‘what next’ – be that our next site, new menu development, or seasonal events – we want to make sure a guest’s experience of Tattu is unique every time regardless of whether it’s their first visit or their 50th.
Where was your last holiday?
Mykonos, which is quite possibly my favourite place in the world.
What keeps you up at night?
I am fortunate enough to be able to sleep well no matter the amount of pressure or circumstances. My days are extremely busy and focused, but I try to switch off as much as I can in the evening – balance is important.
Worst business decision?
Passing on the opportunity to take Tattu to an international market after 2 years. This could arguably have also been the best decision; you have to trust the process and your own intuition.
Best business decision?
Always remaining committed to our brand and the identity we’ve built in every circumstance.
What are you reading at the moment?
Let My People Go Surfing; the story of Patagonia and its approach to sustainability.
If you could change one thing about the restaurant industry today, what would it be?
The costs of operation are too high compared to those of other industries. In what has been an extremely challenging time for restaurants and the high street in general, initiatives to lower costs would be a great way to support the sector.
Born: Lancashire, 1985
Education: Studied Law at University of Leeds, LPC Manchester University.
Employment:
2011–2014 - Founder, Key Destinations.
2014–present - Founder and managing director, Tattu Manchester Limited
