Why hospitality?
I pretty much fell into hospitality. Growing up, my first real job was working at a New Zealand Tex Mex themed restaurant (it sounds strange, but the concept actually worked), and I loved it. I just loved the ability to create chatter, the sound of glasses clinking, people laughing and having a good time. I really enjoyed having the ability to create those environments. At family parties growing up I was always the host and the one who was always making drinks and serving food. So, I think food and drink and the world of hospitality has always come naturally to me.
Tell us something you wish you had been told at the start of your career?
I wish someone told me right at the beginning, that it's food and drink, it's not life or death. It will all be OK in the end, and often the worst that's going to happen is not the worst thing in the world. That’s not to trivialise what all of us who work in hospitality do, because we all work so hard and often really long hours. However, I think sometimes it’s important to take a step back, breathe and put it all into perspective.
What’s your favourite restaurant or group of restaurants (besides your own)?
I have two. Arabica at Borough Market for a date night. It’s fresh Middle Eastern cuisine and is so amazing. Or, street food-wise, a restaurant called Utter Waffle in Herne Hill, owned by a couple of incredible entrepreneurs.
What motivates you?
Not standing still, I love progression and having the ability to influence and develop other people's careers. I love being a part of someone's career journey.
What keeps you up at night?
Literally, everything. Staffing, VAT, business rates, leases, licensing, mortgage rates, interest rates – all the stuff as a kid you never wanted to worry about. But then it all goes back to my first answer where I try and take a step back and remember to put it all into perspective.
Which colleague, mentor or employer has had the biggest influence on your approach to the hospitality business?
I haven't had one mentor as such, or one person. I would say I’m a quiet leader and usually absorb my surroundings and peers - I have learnt some great lessons on how not to treat people and how not to run companies. I have also had the pleasure of working with some incredible industry leaders who have helped me develop my approach to this business. Growing up in New Zealand instils a lot of the ‘Kiwi’ ethos - hard work, kindness, giving as much as you want to get back, attention to detail and being aware of your ego - a lot of this has stuck with me from working in that restaurant nearly 20 years ago.
What time do you wake up?
Whenever my three-year-old wakes up, which at the minute can be anytime from between 5am and 7am – as soon as there’s light out.
Coffee or tea?
Neither – I don’t need the extra energy. Because I’ve worked in hospitality since the age of 18, I used to see my bosses drinking about eight coffees a day, and I really didn’t want to pick up that habit up as it can be so easy in this industry to pick up addictions.
How often do you check your email?
Too often! It's a horrible habit. I wish I could go back to the days of a Nokia 3310, with no access to internet on my phone. I think life would be so much better. At the minute, I wake up in the morning and the first thing I do is check my emails.
How do you let off steam?
By getting on a plane, getting away and travelling.
Do you prefer a night on the tiles or a night on the sofa?
A night on the sofa, every time.
What’s your signature dish to cook at home?
I don’t have one specifically, as I’ve got an extensive cookbook selection, so I don’t limit myself to one signature dish. However, if it was midweek and I was going to make dinner, it would probably be a Japanese rice bowl which is usually my quick go-to.
Typical Sunday?
Having a three-year old, it means my Sundays usually consist of a visit to the park, the zoo, or the aquarium. Then we’ll usually go for a Surrey pub lunch before going home for full-on adult life planning for the week.
Favourite holiday destination?
Sicily all day, every day. The food and the culture are just amazing.
What are you currently reading?
Instead of reading, I'm listening. I listen to a lot of audio books. I've currently just listened to Anthony Bourdain's Kitchen Confidential: Adventures in the Culinary Underbelly again.
What boxset are you currently watching?
I’m currently bingeing Ted Lasso. I’m a massive Scrubs fan from back in the day and it has the same vibe – episodes that make you laugh and cry. It’s just great.
What was your dream job growing up?
Anything in the travel industry. I just wanted to travel. In fact, I still just want to travel. I wanted to be an adventurer or an explorer – Indiana Jones-style.
What’s been your best business decision?
The best decision I've done for myself personally is when I turned down a role which I knew in my gut wasn’t right for me, even though the rewards and benefits were great. For me, it was about really sticking to my gut and knowing it will all work out. However, in a broader sense, the best business decision I ever made was being brave enough to go after things I thought I wouldn't win and having the courage to throw my business hat in the ring of tenders and pitches that we thought would be out of our league.
And the worst?
A couple of years ago we won a big contract at a Christmas event. I was on the operations side, and I didn't do my due diligence on a supplier who was supposed to be delivering 14 Christmas chalets. The builder didn’t show up and we had five days until opening, so I stayed on site building these units from scratch. I did a straight-through stint of 44 hours at one point, as doors and roofs needed to be constructed. As much as it was the worst, it was also the best in some ways, as it taught me a massive lesson about not doing due diligence on a supplier. However, it also taught me a lot about myself as no matter what, I was not going to leave until it was done, and we did it in the end. Not only that, but off the back of it all, we actually ended up winning the contract for another five years after that year.
What piece of advice would you give to those looking to climb the rungs in the business?
Be nice to everyone, treat everyone the same and treat everyone like adults. On the way up, it’s so important to be nice to everyone whether they’re a kitchen porter or your boss, it shouldn’t matter. You never know who you're going to work with or work for, and the hospitality industry is really very small. So, your reputation is all you've got. Wherever I’ve worked, my main thing is to make sure I treat everyone like adults – treat them with kindness and compassion.
If you could change one thing about the hospitality industry today, what would it be?
The burnout badge of honour and the bravado behind working 18 hours a day and thinking that’s a good way to live your life. The expectation of that within the industry is not good.
Bio
Born in Auckland, New Zealand, Henderson always wanted to work in hospitality. After turning 18 he went to New York in the US and spent summers there while working in various restaurants in bars back in New Zealand the rest of the time. Then, in 2010, he moved to London and started working as a freelance events manager. Soon after, he joined Create Food and Party Design and worked his way up until I was a senior event manager, before moving to Grazing as head of group operations in 2016. He then went back to Create Food as operations director until late 2019. At that point, he became operations director at KERB Food until 2022, when he joined Market Place as managing director.
