Andrei Lussmann, Managing Director
[email protected]I have worked in the Hospitality sector for 30 years, initially gaining experience with companies such as Forte and Bass during which time I completed my Hospitality & Business degree at Birmingham Polytechnic. I then joined Pizza Express, managing some of their flagship restaurants, directing all of Pizza Express’s operations in the Channel Islands and becoming one of their International Franchise Managers. After leaving Pizza Express, I further developed my portfolio with Fish Diner and latterly, Corney & Barrow in the City where I developed an excellent understanding of, and thirst for, good wine. In 2002, I set up Lussmanns with the simple view that you can enjoy good ethically sourced food, served in an attractive and timely manner at terrific value for money prices. Favourite dish: wild South Coast sea bream with Chichester wild clams, garlic, thyme and cherry tomatoes
Karl Brunger, Operations Manager
[email protected]I have worked in the hospitality industry for over 25 years, starting out as a kitchen porter in my teens and working my way through the ranks. I’ve gained experience in all aspects of hospitality and events, working in major restaurant groups driving high volume concept restaurants both in the UK and overseas. I have a track record of openings, turnarounds and an entrepreneur in the events industry running my own company for several years. My passion for food, drinks and people is relentless and I feel extremely excited to be part of the Lussmanns team. Favourite dish: MSC South Coast hake pickled cucumber, dill and white crab salad
Nick McGeown, Group Head Chef
[email protected]I have worked in the catering industry as a chef for 30 years, working my way up the ladder from commis chef to executive head chef in the space of 10 years. I then decided to start my own business and set up a quiet but successful gastro pub in a quaint village in Rutland, achieving entry to the Good Food Guide. After taking the business as far as it could go I worked with the Meat and Livestock Commission as a development chef, educating catering students across the country on the importance of the welfare of our meat from gate to plate. In 2008 I was luckily enough to join Lussmanns for five years, returning in 2015 to work with people who share my passion and enthusiasm for food. Favourite dish: crab linguine
katrina Grant, Guest Relations and HR Manager
I started with Lussmanns, Ladbroke Grove in 2002 but just for a week to open our first café. I loved it so much that I left my management job at Pizza Express and have worked on and off in many roles for Lussmanns until the now (with a break to practice as a midwife for a few years!). The sustainability is what hooked me, it extends way past the food and drink, through to practices with our staff, suppliers, business partners and charities. Favourite dish: MSC smoked haddock with spinach, free range egg and beurre blanc
Board of Directors
Luke Johnson and Andrei Lussmann
In April 2016, Luke Johnson invested in Lussmanns becoming a major shareholder and joining the Board of Directors. The well-known entrepreneur and Chairman of private equity house Risk Capital Partners brings a wealth of knowledge and experience from his impressive portfolio of hospitality businesses, which includes Gaucho, Patisserie Holdings, Bread Ltd (Gail’s Artisan Bakery), Feng Sushi, 3Sixty Restaurants, Genuine Dining, Draft House, Grand Union and Small Batch Coffee.
Artwork
We are fortunate to enjoy the art of Jennifer Lussmann, which displays in our restaurants. Jennifer is a contemporary British abstract artist currently living and working in the South of France. Find out more at www.jenniferlussmann.com