Angelo has enjoyed a diverse and challenging management career which began in Environmental Engineering, recruitment consultancy and international environmental auditing.

He has worked on hospitality operational solutions and strategies for over 10 years for several London sites of Maxwell’s Restaurant Group, The Albion in Islington (Winner of the Observer Food Monthly “Best Sunday Lunch”), The Swan in West Malling and The Clarendon in Hertfordshire. In his consultancy career with Running with Knives, Angelo had early involvements among others with Flat iron Steak, Jackson Rye, Meat Liquor, The Gilbert Scott, Pitt Cue Co, Langan’s Brasserie and ACE Hotel. More recent collaborations involve Nobu Hotel, The Mandrake Hotel, Blakes Hotel, Bone Daddies, Devonshire Club, Fortnum & Mason, Great Osmond St Hospital, Kricket, L’Eto, Macellaio Roberto Costa, Padella and Jason Atherton Restaurant Group. He has also been working with Century, Mortimer House and South Kensington private members club.

Angelo strengths are in HR, scheduling in correlation to financial results and payroll management, profit building and cost accounting, planning and operational analysis, as well as measurement tools for tracking results in every area of the business. Angelo holds qualifications at the WSET (Wine and Spirit Educational Trust) and he is a certified trainer for Fourth’s FNB Manager, Workforce Management Solution and Recipe and Menu Engineering that he has implemented in over 200 hotels, bars and restaurants in London and across the UK.