3 rising stars in the hospitality industry
Eljesa Saciri
Eljesa Saciri is 28 and the general manager of the Zetter Townhouse hotel in London’s Marylebone. She came to the UK from Kosovo as a refugee, and her career in hospitality started at the Doyle Collection, where her natural hospitality skills made her a perfect candidate for development. She was behind the launch of two dining spaces in London which, under her management, generated gross profit of £3.9m. Her financial acumen and managerial skills have
now been put into play at the Zetter Group, where she manages an annual turnover of £2.7m. Her platform in the hospitality sector has given her
the opportunity to talk widely about encouraging more women to progress in the industry, while she also creates a safe space within the hotel to support people with mental health issues or substance abuse problems.
Niaz Caan
Niaz Caan fell in love with cooking as a teenager when his mother taught him how to make a lamb pathia curry. In 2019, aged 17, he started cooking at City Spice on London’s famous Brick Lane, and was instrumental in turning a tired restaurant into an award-winning site that gains rave reviews from the media and guests to this day. At 22 he’s now executive chef of City Spice and has just published his first ever cookbook, Vegan: An Indian Cookbook. He is also preparing to launch his debut solo restaurant, Paro, in Covent Garden.
Lizzie Hennig
The career options in hospitality aren’t just limited to working in a hotel or a restaurant, and Lizzie Hennig, 29, proves that there are different routes into this vibrant industry. Hennig is head of nutrition at
“There are few other professions out there that take young people so seriously”
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foodservice catering company BaxterStorey. She graduated with a degree in food science and human nutrition in 2016, continued her professional development, and now sits on the board of registered nutritionists. With allergen and calorie labelling at the forefront of many
companies’ minds, BaxterStorey sought out her expertise, creating a role for her as food data and nutrition manager. She is now helping revolutionise nutrition for customers, clients and teams.
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