Santiago Lastra’s story is unlike any other in modern food. Raised in chaos, forged through global kitchens, and shaped by an obsessive drive to master his craft, he built KOL — one of London’s most original, Michelin-starred restaurants — by combining Mexican soul with British ingredients.

In this conversation, Santiago reveals how adversity, identity, discipline and extreme curiosity shaped both him and his restaurant. This episode is about far more than food — it’s about reinvention, resilience, and the psychology behind elite creativity.

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ON THE MENU
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🇲🇽 Growing up in chaos — and turning adversity into fuel
🔥 How obsession, discipline & structure rewired his life
🥘 The philosophy behind KOL: Mexican soul, British ingredients
🌍 Noma Mexico, global travel & finding creative identity
🧠 How environment shapes ambition, confidence & mindset
🎨 Why great creativity requires constraints
🍽️ Building a Michelin-star restaurant from scratch
👥 Leadership, culture & the psychology of a great kitchen
🥃 The emotional story behind Mezcaleria KOL
🔄 Letting go of your past to build the life you want

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲

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This live panel brings together four absolute legends of London hospitality: Stew Down from Black Bear Burger, Saiphin Moore from Rosa’s Thai Cafe, Graham Hollinshead from Ole & Steen, and Amanda Whiteside from the iconic Gordon’s Wine Bar.

The theme of the night?
How the hell do you survive—and actually thrive—in hospitality right now?

After opening with Bruce Lee’s “Be like water,” the group dives straight into the realities they’re all wrestling with.

Stew (Black Bear Burger) talks about the challenge of being a premium brand in a category with a price ceiling. Instead of joining discount wars, he’s doubling down on creativity—like launching an adult Happy Meal with a double burger, fries, a Negroni, and a cheeky adult “toy.” It’s nostalgic, fun, and designed to go viral without cheapening the brand.

Graham (Ole & Steen) offers the big-chain perspective. With 100+ stores in Denmark, 26 in the UK, and 5 in New York, his biggest fear is losing momentum. He talks about simplifying product ranges, fixing supply chain waste, and doing unexpected collaborations (like a Cinnamon Social × Badiani gelato mashup) to keep things fresh and fend off complacency.

Saiphin (Rosa’s Thai Cafe) shares a very different set of pressures—import costs, skilled-chef shortages, and the challenge of staying true to her food when nearly everything comes from Thailand. Her answer? She trains up local staff from the ground floor, maintains deep relationships with Thai farmers, and proudly “swims against the water.” Her leadership style is pure heart: she cooks for her team, travels with them to Thailand, and treats them like extended family.

Amanda (Gordon’s Wine Bar) brings the single-site reality. Running Gordon’s is like running the gauntlet: councils, complaints, grease traps, supply issues, dairy bans, price shocks—you name it. Her approach is to stay calm, pivot fast, and frame every problem as something solvable. She also breaks down how they restructured service charge and pricing to protect staff wages during the cost-of-living crisis.

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲

🤝 Let's Connect!
►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

This episode was edited by:
G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

Proudly partnering with Square for this one

Jun Tanaka, the renowned chef and owner of The Ninth in London, delves into his unique perspective on restaurant culture, emphasizing the importance of atmosphere, customer connection, and team cohesion over simply outstanding food. He shares memorable experiences from his time at legendary kitchens like Le Gavroche and under chefs such as Marco Pierre White, revealing how those influences shape his approach today. Discover the essence of making a restaurant transcend its menu, the value of sincere guest interactions, and how to cultivate a favorite dining spot for both patrons and the team. Whether you're a foodie, a budding restaurateur, or someone passionate about leadership and culture, Jun’s reflections promise valuable takeaways.

============= ON THE MENU =============
🍽️ The early years — training at La Gavroche at 19 How Jun survived (and thrived) in one of the most intense foundational kitchens in the world. 🔥 Forged in 9 elite kitchens What he absorbed from Nico Ladenis, Phil Howard, Marco Pierre White and others — and how each chef shaped his philosophy.
👨🏻‍🍳 How The Ninth was built The values, systems and details behind one of London’s most respected neighbourhood restaurants.
🧠 Culture, leadership & psychology Why Jun leads with calm, presence and empathy — not fear — and how that builds stronger, more consistent teams.
❤️ The human side of Michelin The emotional intelligence, feedback loops and “psychological safety first” approach that keeps kitchens healthy and high-performing.
🔥 Rebuilding after the fire The story of losing The Ninth — and returning stronger through team resilience and shared belief.
🥘 Craft, discipline & standards Why details matter, how consistency is built, and what separates good kitchens from Michelin-level ones.
🌱 Personal growth How Jun’s style evolved from classical French technique toward a more soulful, Mediterranean-inspired identity.
🎯 What leadership really demands How to care for people, set expectations, create belonging and build a place where people want to stay.

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲

This episode was edited by:
G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

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😱Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit.
Contact us: fillmytables@eatclub.co.uk

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Utter joy sitting down with the G.O.A.T 🐐 Sir John Hegarty

John served up a pithy, profound Sales, Marketing & Creativity Masterclass.

I always listen back to poddys for my own learnings —

Scribbled down 22 pieces of delicious wisdom (another 17 are on the cutting table 😂)

So, so, SO much value in this one.

You’re gunna love it ❤️

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💡 THE LESSONS
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🎭 Charles Saatchi’s Power of Illusion Rule — “Make people believe in your idea quickly through illusion and reputation.”
🧠 Charles Saatchi’s Creative Leadership Rule — “Make everyone you work with believe they can get better.”
🎨 Why Michelangelo was the first great media director — “Context is EVERYTHING in advertising.”
🗣️ How To Sell Any Idea in The World — “Language is the greatest barrier to communication.”
🌧️ Creativity needs bad weather — constant dissatisfaction = great creative work.
⚡ Great ideas SHOULD make people feel uncomfortable.
💬 Creativity is always an expression of self.
👤 The more interesting self is, the more interesting your work is.
📚 If you want to write a book for 10 million people, write a book for yourself.
🪞 Advertising is incredibly simple, but profoundly deep.
🧩 Always write something simple BUT when it enters someone’s head, it unfolds into something profound.
🎸 Rolling Stones & Beatles Creativity Rule — accept every piece of work won’t be genius.
📢 Brands must Persuade AND Promote (but we’ve lost the art of persuasion).
📈 John’s Rules of Marketing and Human Nature — Access, Speed, Future.
💭 Definition of an Idea = a mental thought or plan made with EFFORT.
🎯 Advertising is 80% ideas and 80% execution.
🪞 At the core of creativity is truth, and truth is the meaning of life.
🐒 Creativity is the only thing that separates humans from animals.
⏳ You don’t need a 5-year plan, you need a 5-minute plan.
🔥 Do something great today, that gives you the right to be here tomorrow.
🚫 Good is the enemy of great.
🌍 In humankind, principles remain — practices change.
🧒 Childless vs childlike: Never lose the childlike ability to stay connected and have fun.
🔮 There are no facts on the future.

---

👇 Full list of more vital learnings from the conversation below.

Cannae wait for you to listen to this puppy 🐶

==============================================

♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲

🤝 Let's Connect!
►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

This episode was edited by:
G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

==============================================
🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟
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💷💶💵For more on MIMO payments, financing & cash flow visit 👉 mimoHQ.com

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here 🍲

🤝 Let's Connect!

►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)

►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)