Tap to call

0207 592 1212

Regent Street Food Quarter, 3-9 Heddon Street, London, W1B 4BE

Find us

Please upgrade your browser

It appears you are using an older browser. This site will function better if you upgrade to the latest version

Meet Our Team


Alessio Lucchetti

General Manager Alessio Lucchetti

Alessio’s career in hospitality started in Italy, 15 years ago. Initially, he started in hospitality as a part-time job to earn some extra money while studying engineering, but soon discovered how much he enjoyed working as part of a team of young professionals. What he likes the most is to work within a team and to pass his knowledge on to more junior members.

Alessio’s biggest passion is food and hospitality (as cliché as it may sound!). He loves to discover the new trends, learning new ways of preparing, cooking and presenting new dishes with fresh seasonal ingredients. He also loves sharing happy moments with the guests and being able to turn their day or evening around in few hours simply by doing his job and making them feel looked after.  

A major milestone in Alessio’s career was when he decided to leave Italy and move to London in 2011, which he considers the best place in Europe for the vibe of hospitality. In London, Alessio’s passion for food and hospitality (so embedded in his Italian blood) and his appreciation for team work allowed him to quickly move his career forward. Alessio became Assistant Restaurant Manager at Boundary in 2013, Restaurant Manager at Fish Market in 2014, Assistant General Manager at Bread Street Kitchen in 2015 and now General Manager at Heddon Street Kitchen.

HSK Michele 2019

Bar Manager Michele Quarta

Michele was born in Pavia, Italy, and his first job in the industry was aged 20 in his hometown as a waiter in a small bar called Room 46. He started to become really interested in bartending and food when he began travelling around the world at 24 - quickly discovering that food and drink were things that united people universally. This is why he is passionate about the industry - it makes people smile all together.

Michele studied at the American School of Bartending in Milan, but believes that this is a job where you are constantly learning new things (this is another reason why he is passionate about the industry!) One of the most important steps in his career was when he became Head Bartender at the Skylon Bar and restaurant in London after only 6 months. This improved his skills in mixology significantly!  After this, Michele moved on to become Bar Supervisor at the German Gymnasium Restaurant and then Bar Manager for 2 years at Four Degree Bar and Restaurant in Vauxhall.

His inspiration comes from his Mom and Dad, as well as Mr. Marian Beke, a Slovakian born Mixologist who has worked in some of London’s most iconic bars.  

Outside of working at Heddon Street Kitchen, Michele loves travelling – saying that ‘travel is knowledge, it gives you the chance to meet new people, discover new cultures, open your mind and learn. And I love motorbikes, that’s also my passion’.

Head Sommelier Timothy Connor

South African born Timothy first became interested in working in the hospitality industry aged 19. At High School he wanted to be an actor, but later studied hotel and restaurant management in Cape Town as this would allow him to perform on a different kind of stage!

His first official job was at the Ritz Carlton Beach Resort in Naples, Florida. He says that this job taught him about how to develop a relationship with a guest for life, and how to approach wealthy and famous guests.  

At Bread Street Kitchen, Timothy took on his first Sommelier position and learnt from two head sommeliers about wines that were ‘new and upcoming, as well as what makes a good wine’.

One of the most memorable positions he held was at Core by Clare Smyth, here it was ‘all about polishing and refining your skills and service, pushing your knowledge and will power to its limit and finding out that when you’re at your limit you start to be onto of everything, you start to see things in a new way and notice thing before they even happen and how the smallest of details make the biggest impact’.  

Timothy takes inspiration from a range of successful people, he says that ‘at the moment it would be Clare Smyth, Rob Ross, Tiago Correia and Gareth Ferreira. Their passion and drive for excellence and guest experience is just other worldly and to truly kill a guest with kindness is amazing to see which is something to strive for in everyday life’.

He is passionate about hospitality because of the speed of service making long days seem short, and the surprise and awe that guests feel when they see the attention to detail.

Outside of work, Timothy is always on the lookout for the best wines. ‘As a sommelier it’s my greatest passion to know more when it comes to both food and beverage as the more you know the better the experience you can give the guest’.

Back to Top