I have been in hospitality for 9 years. It all started in Auckland, New Zealand washing dishes at my step dads café. I worked my way up the chain from barista to manager. Since then I have had the opportunity to open 4 cafés, hospitality is my true passion. I started at the Green & Fortune café a few years ago but decided to leave when I had the opportunity to open another new café, however now I am back with more experience and new ideas!
When I’m not at work you will find me doing one of the following: traveling around Europe, hunting down the latest best coffee shop, in a bar drinking cocktails, on the dance floor, or just chilling at home with friends. Three random facts about myself, I’m a huge movie buff and own over 500 DVD’s. I am a magician and my favourite number is 13.
Development Executive Chef
I’m originally from New Zealand where I started my career working in cafés. After a few years working as a chef in Australia I decided to move to London where I have built up my experience in the hospitality industry working in restaurants, events and catering. My previous jobs include being sous chef at Searcy’s and
executive sous chef at the Royal Albert Hall for Rhubarb Food Design.
I am really excited to deliver high quality, homemade food for the Green & Fortune Cafe and give people honest, real food, a great alternative to high street chains. In my spare time I enjoy relaxing and spending time with my two children and my lovely wife.
I was born in Denmark and started my career in butchery in 1985, when I completed Butcher’s school. Since then I have worked all over the world. I worked as a chef on ships for 11 years and as a butcher in Zimbabwe, America and Australia! I’ve been living in the UK for 6 and a half years with my family, working with different companies including Whole Foods.
As well as being a butcher, I also used to be a professional ice hockey player, playing for the Danish National Team, and have been both a Danish and Swedish champion!
I have always had a keen interest in food and studied Food Science at university. After my degree I travelled across the world and lived in both in Australia and America. It was during my time in America working on a guest horse ranch in the Rocky Mountains that I discovered my passion for baking and pastry. Since then I have worked in private members clubs and hotels in central London before recently moving to Green & Fortune.
My interests outside of work include socialising with friends, gym and running. I have competed in many 10K races and a half marathon over the last year. I also bake a lot at home and love designing and making novelty cakes for my family and friends.
Davide di Sante
I’m 25-years-old and from Italy, land of the espresso. I’ve been working in cafes and with coffee for seven years, specifically as a barista for five. What do I think is essential for being a good barista? Firstly, the knowledge of what good coffee beans are and the awareness of what a well-brewed espresso should taste like. Secondly, but no less importantly, the way barista prepares, composes and serves the drink, whether its a latte or a cappuccino for example.
Besides this, it’s about personality too. I think serving coffee with a big smile and a fabulously waxed and combed moustache is what it’s all about.