Marina Kipfer

I find it difficult to watch food being wasted. Experiencing food being thrown away, whether while working in hospitality or as a customer always made me think there should be other options. Thankfully, there is a lot happening in this space now.

My best experience working in hospitality was being part of the opening team of the first tibits restaurant in London. I was 22 years old, for the first time in London and for the first time living abroad and absolutely loved the experience.