Henry launched Tempo nearly two years ago after buying the property from a friend. Henry has had a background in hospitality for the past 25 years and Tempo has gained massive popularity in the area since it launched. Head Chef at Tempo, Yoshi Yamada recently won the award for the Italian Culinary Master Chef, a great achievement for him and for the team at Tempo!

What is the most exciting aspect of running your own restaurant?

The most exciting and important aspect of running a business is pleasing people, providing good food and service. The best part of running a restaurant is you receive instant appraisal or criticism. Positive feedback is a great pay off for all the hard work put in.

What is the secret behind running a successful restaurant?

Good management, good staff and a well trained chef make a restaurant successful. It is very important for there to be excellently sourced food and consistency in quality.

What is your favourite hang out spot in London?

The River Cafe in Hammersmith. It is one of the best Italian restaurants in London and I have been visiting it for the past 25 years, since they opened up.

Is there anything else you would have done if not running your own restaurant?

I enjoy being with people and introducing them to my restaurant. I have had experience in the hospitality industry for 25 years. If I had the time and money, I would be spending my time at all the good restaurants in London and around the world. Before launching Tempo, I would spend 8 months a year traveling. 

What does the luxury consumer look for in restaurants?

People are different minded and they look for all sorts of things in restaurants. Some prefer the ambience over food and others like a good balance of everything. Around 40 new restaurants opened this year in Mayfair but some of the famous hotspots are still around after years like Annabel's and the Wolseley. The restaurant industry is very friendly and people are helpful towards one another.

For more information please visit Tempo's Restaurant.