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Countertalk Mentorship pairs ambitious people with industry leaders further along the path, who understand the specific texture of their working life. Getting ahead so often depends on who you happen to meet and who happens to take an interest. This programme makes that access deliberate rather than accidental, open to everyone rather than only to those with connections, and giving talent across every discipline the advocacy that turns potential into progression.
The Mentorship programme is split into five categories: Kitchen, Founders & Business Leaders, Front of House & Operations, Wine & Beverage, and HR & People. Browse our Mentors' profiles below and follow the link to apply to be mentored.
Co-founder and Managing Director of Studio Paskin, Zoë Paskin draws on extensive leadership experience across nightlife and acclaimed London venues like The Palomar and Evelyn's Table, focusing on operational culture and people-first team building.
Co-founder of Woodhead Restaurant Group, Daniel Morgenthau oversees five celebrated London venues including Portland and The Quality Chop House, offering guidance on business operations, sustainable growth, and cultivating great workplace cultures.
Head of Operations at Straker's & Acre and former Head of Restaurant Operations at St. JOHN, Rebecca MacGauley-Dyke brings extensive experience across multi-site financials, systems development, and team coaching to help mentees demystify the operational side of hospitality.
Co-founder of the Michelin-starred Chishuru, Matt Paice brings over a decade of operational leadership to mentoring, spanning street food, restaurant management, and front-of-house strategy.
Chef-owner of the Green Michelin-starred Apricity, Chantelle Nicholson brings deep expertise in sustainable kitchen operations, circular business models, and conscious dining to help mentees align culinary excellence with environmental and social impact.
Master Sommelier and co-founder of Trivet and Labombe, Isa Bal draws on extensive high-level beverage expertise to mentor on wine program curation, food pairing innovation, and launching successful restaurant concepts.
Award-winning sommelier and co-founder of two Michelin-starred Kitchen Table and Bubbleshop, Sandia Chang draws on world-class experience at venues like Per Se and Noma to mentor on beverage operations, grower Champagnes, and hospitality entrepreneurship.
Head of People & Culture at ULG and Two Tribes Brewing, Prue Stamp offers specialized HR leadership expertise in organizational design, coaching, and building supportive, high-performing hospitality cultures.
Co-founder of Electric Mayonnaise and former Chief People Officer at Ottolenghi, Ella de Beer leverages extensive senior leadership experience to mentor on employee relations, practical employment law, and transitioning from operations into strategic HR.
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