Raj Soor – General Manager
Raj is in charge of all aspects of the Hoxton Apprentice from menus to décor - as well as the training and development of the apprentices working under hisgroup of professionals.
It’s a big job but Raj has a talent for team-building and has a firm leadership and business building record with the experience to back it up. He opened new Belgo and Bierodrome restaurants and bars in the UK, USA, Jersey and the Republic of Ireland and helped transform Belgo from a two-restaurant operation into a 12- store operation. He developed and nurtured a team of trainers to maintain service standards and brand awareness and is doing the same for this restaurant.
Raj says working on the front line with the team is his favourite way to ensure that training and standards are being adhered to.
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.
Suleyman left Turkey in 2000 with no English and no qualifications. He came to this country as a refugee and did an apprenticeship with us. He ended up with a good command of the language and an NVQ2 qualifications. He went on to work as a Commis Chef at Locanda Locatelli, then as a Chef de Partie at Gordon Ramsay's Maze Grill under Jason Atherton and with Raymond Blanc at the Emirates Stadium. He has joined Hoxton Apprentice as a Senior Sous Chef. He hopes to run his own kitchens by the age of 30.
