Meet the Mentor: Rupert Culme-Seymour
Rupert Culme-Seymour is one of our fantastic mentors. With a huge wealth of experience and knowledge, he brings a great amount of hospitality expertise to the programme and we wanted to find out more about where his career began and some career highlights!
How did you get into the hospitality industry? Where did it start for you?
My career in the hospitality industry started when I applied through an advert in the London Evening Standard (now the Metro) to join Courage Brewery’s graduate program. My 1st role started in September 1998 at the Bow Depot Warehouse team as a Stock Control Manager. Although in terms of my first job in hospitality, I began as a Kitchen Porter for a Ski season in Kitzbuhel, Austria during the winter of ’88/89.
Do you think having access to mentors would have helped you in your career?
Yes, definitely and although I’ve enjoyed a mixture of Line Managers in my career, an external Mentor would have been of real value.
Who would be your dream mentor?
An individual from a different sector who would explore, share experience, and add advice yet challenges.
What piece of advice would you give to your younger self coming into hospitality?
Keep your eyes and ears open, deliver on your commitments, be honest and open and add value wherever possible in all you do.
Who has been a good mentor to you in your career so far?
I’ve been fortunate to have some excellent line managers in my career but no actual mentor to date!
What is your best, worst or funniest hospitality story?
My best hospitality experience was going to the South Africa v Japan RWC 2015 match at the Brighton & Hove Albion Stadium in Sussex where everyone was expecting a simple South Africa win. Seeing Japan deliver a huge upset by winning was amazing and to share that with my two eldest children was extra special. I will never forget the atmosphere and the pure outlet of humble emotion from the Japanese supporters, a really inspiring experience to be a part of.
What restaurant/bar/hotel/cafe brand is worth keeping an eye on for 2023? What company is doing really exciting things at the moment?
I am continually intrigued by ‘competitive socialising’ hospitality concepts so very interested to see how Swingers is going to grow in the UK in 2023.
A chef to keep an eye out for is Harriet Mansell, founder & owner of Robyn Wylde & Lilac, Lyme Regis. Harriet is a wonderfully creative, innovative and thoughtful, sustainably minded chef. She forages, pickles, preserves and ferments ingredients from the diverse and abundant West country produce to create amazing plates of deliciousness! I can’t wait to see her at Carousel in London.
Do you think you need higher education to be a success in the hospitality sector?
No, not necessarily from a broader perspective. If education is to be considered then the courses and diplomas offered by The Event Academy would be of benefit and supported, if at University by relevant work experience in the sector during holidays. Another superb route is through the apprenticeship schemes and courses that HIT Training offer.
If you’d like to become a mentor, you can send an application here: Become a Mentor