Stories

Stories

Stories

Daniel Ribeiro

Aug 2016 – Group Exec Sous Chef

June 2014 – Head Chef, Ceviche Soho

April 2014 – Sous Chef

Mar 2014 – CDP

1. What are the best things about working here?

Ceviche has become my second family. Everyone is so proud of the food they are cooking and serving. You don't feel like a number but a person, and from top to bottom everyone knows your name and treats you with respect.

2. What have you learnt working here?

Everything I know about Peruvian food I learnt here and on a trip to Peru with Martin and some of our team. Every day I am learning new flavours, new recipes and ingredients.

3. How would you describe your team?

We have a passionate team that cares about every single detail, about our customers and each other. Everyone that I work with is engaged and happy to give 100%.

4. What is the atmosphere like at work?

We work in very busy restaurants but even so we are happy to come to work – that’s because we feel that the company looks after us. The relationship between BOH and FOH is fantastic and that makes the atmosphere more relaxing, calm and enjoyable.