BAR

Michele Lombardi, Head Mixologist

Michele began his career making cocktails in the nightlife industry in his hometown. After some bartending courses, his passion for the job definitely took over. After some experience around the region Puglia, Italy, he moved to Rome but the dream was London which is “the Mecca” for every bartender who loves this job. Thanks to one of his old friend and colleague Nicola Paterno (Head Bartender in one of the coolest bars in Singapore), he had the opportunity to start as bar supervisor for Dirty Martini. After that, he joined Aqua Shard and City Social, which really took his skill to the next level. Now, Michele creates amazing cocktail concoctions for Quaglinos’s bar.

‘I always take inspiration from classic cocktails, they’re my bible and I’m really a classic cocktail lover. I start from there and I like to play around with merging our contemporary techniques to create something new and unique’

RESTAURANT

 

Jack Smith, Executive Chef

Jack Smith, known by his Instagram followers as The Jack Of Tarts, is the man who earned himself a Head Chef position before the age of 30, and a chef whose food has been eaten by some of the world’s most prestigious celebrities, socialites and royal figures. Since taking on the Executive Head Chef position at renowned Mayfair venue Quaglino’s, Jack’s food has drawn in swathes of visitors who seek to taste his modern European dishes served with an essential touch of theatricality.

In 2003 Jack landed his first role, whilst still at college, in the Michelin starred 1 Lombard St, as an Apprentice Pastry Chef, where he learnt to handle the demands and heat of the
kitchen. In 2005, after completing his classical training, Jack moved to Coq D’Argent as a
Pastry Chef where he not only perfected the venue’s pastry offering, but also self trained in
all realms of the kitchen to enhance the value of his work and enable opportunity to further his career. Jack ended his Coq D’Argent career as Senior Sous before moving to Quaglino’s in 2014 as Executive Sous.

 

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