As a child, I always found our table set with plates of dark green olives, deep red wine and crusty fresh bread. We were organic before we knew what that meant. Although I think of myself a businesswoman before anything else, my childhood memories of food and family have undoubtedly led me to restaurants and hospitality.
I came to London as a young woman, and at the age of 21, I got my first management position at a struggling restaurant. Before very long, and with few setbacks, I had turned the restaurant into a successful business and discovered a passion for management and food.
Friends and colleagues describe me as someone who gets things done, a creative and fearless manager who treats staff with kindness and respect. During my many years in the food industry, I have gained broad experience in service, menus, buying, managing accounts, staffing, marketing, and the full array of activities required to set up and run a successful business. Most of all, I have developed a sharp attention to detail. In the hospitality industry, you do need to sweat the small stuff.
Along the way, I have faced great challenges. The kind that change you as a person. But these experiences have taught me everything I know. And I have never, ever given up.
Today, I am the director of my own successful, long-standing Italian restaurant in London, as well as mother to three children. These two roles constantly feed my passion for beautiful food, and memorable experiences.
Now, I would like to share what I have learned and help others to achieve their goals, to find the success they dream of in one of the most vibrant industries in the world.
I was recently asked the question “Why?”: “Why did you become a restaurant consultant?”. For me, it’s simple. Because I want to help people.
I have always tried to live by the motto: If you can help someone, help them.
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You will also get a free copy of the Maria Sundrica Ebook.
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