Nick Boland, General Manager

You could say Nick has the hospitality industry in his blood. Having worked in some capacity in the sector for over 15 years. Initially he supported himself though his Bsc (Hons) university degree, in business and marketing, with waiting and bar jobs and even continued managing a London bar on weekends whilst he was the UK Marketing Manager in a slightly different sector. He has experience in venue marketing and being a General Manager for busy London sites. He harbours a passion for teaching and peak performance which he demonstrates through being Hoxton Apprentice Front of House Trainer.

Nick has carefully updated the existing training manuals to cover a full and in-depth knowledge of the industry from simple service and confidence building to analysing the business to aid continuous evolution of the restaurant. New modules have been added to include off site excursions and hands on product training. “One of the main aims is that when the apprentices have graduated, they will be able to say, "Yes!" to every interview question that is presented to them."

 

Leon Seraphin, Head Chef

Leon started at Hoxton Apprentice as an apprentice.

His school in Hackney was closed down when he was 13 and no alternative provision worked for him. Along with a lot of his friends, he ran in and out of trouble with the law. Wanting to turn his life around, Leon came to Hoxton Apprentice when he was 23. hearing about the apprenticeship programme from one of his employment advisers.

Leon says of the apprenticeship programme, "It has totally turned my life around. I've now got skills, a job I'm proud of, and a future to be excited about".

On graduating as Apprentice of the Year with an NVQ Level 2 qualification, Leon worked for 3 years at White's Gentleman's club in Mayfair as a Commis Chef before a short stretch at the Commonwealth Club as Chef de Partie. He re-joined Hoxton Apprentice in April 2008 as Chef de Partie. Leon was then promoted to Senior Sous Chef in October 2008 and also became  responsible for apprentice training and welfare in the kitchen. On October 2009 Leon was promoted to Head Chef. He is a great inspiration to the apprentices.

Leon's ambition is to open his own multi-cultural restaurant with food influences from all over the world and training opportunities for all.