Profile

Londoner Des McDonald was predestined to go into the restaurant industry following a long tradition in his family or farmers, producers, and restaurants owners.  After leaving culinary business school he honed his skills and built up his knowledge as an operator in 5-star hotels including The Ritz and Savoy before his big break 1992 with Caprice Holdings – joining the senior team the legendary Ivy Restaurant. He went on the operate the entire group Des spent 20 years with the Caprice Group, the last 12 years as Managing Director and Group CEO, notably overseeing the acquisition and running of both Soho House Group and Annabel’s Group

Des and his team opened restaurants and clubs in New York, LA and Miami, also sold a large franchise deal to Jumeirah.

Des has a key focus on assessment management, client’s representation, c suite board advisory and strategy.

More about Des

More about Des

Des opened his advisory business in 2012, he and senior industry colleagues focus on restaurant consultancy in London, UK and Europe, we are hospitality advisors, hotel concept developers and turnaround focused project managers.

Des and wide team of associates and consultants deliver a 360 project, acquisition, strategy, planning, architectural, branding, interior design, PR and marketing, bar and kitchen design, and costed menu development.

Please see our clients and projects pages for examples of our previous work.

Des McDonald Restaurants have helped us conceptualised our restaurants and bars in London, they are always professional creative and inspirational - we would happily recommend the team.

Patrick King, CEO | The Doyle Collection

Des McDonald Restaurants partnered with us to develop our Japanese bar and restaurant, Rofuto, on the 16th floor of our Park Regis Hotel in Birmingham, they are creative, professional and have delivered at all levels of the project.

Harj Mattu, Owner | Staywell Hospitality Management Ltd

Des McDonald has been instrumental in transforming the city into one of the world’s top dining destinations; McDonald knows restaurants from kitchen to boardroom.

JOHN WALSH | THE INDEPENDENT

His management expertise lies in choosing the right location, the right building and the appropriate style with his designer.

NICHOLAS LANDER | FINANCIAL TIMES