What’s it like entering hospitality as part of the new generation? In Room 107, I sit down with Dayana — originally from Colombia, now working in Europe — to talk about her journey across three continents, leaving home at 22, and how travel changes your view of life and work.

We chat about adapting to different cultures, generational differences in the workplace, the pros and cons of growing up with tech, and what keeps her motivated in an industry that never stops changing.

A warm, honest conversation about growth, courage, and choosing your own path.

In this first episode of our new Lobby Talks series, Šárka joins me again — not for an interview, but for a deeper conversation about hospitality beyond the surface.

We explore:

🔹 Burnout and the importance of real holidays

🔹 Multitasking and mental load

🔹 Healthy conflict at work

🔹 Remote roles in hospitality — future or fiction?

Lobby Talks is where we slow down and reflect on the philosophy, challenges, and lived experiences that shape our industry.

Subscribe to Hotelier with An Accent for more unscripted, honest conversations.

Step inside the bustling world of hotel kitchens with this episode of “Hotelier With An Accent.” We sit down with Ian, Senior Sous Chef, to explore the highs and lows of a culinary career in hospitality.

Hear Ian’s journey from family-run shops to leading kitchens in Malta and beyond. Discover what it takes to thrive as a chef, how the profession has evolved, and the real stories behind the food you love. Ian shares honest insights on kitchen culture, work-life balance, leadership, and the sacrifices required to succeed in this demanding industry.

Whether you’re a hospitality professional, aspiring chef, or just love behind-the-scenes stories, this episode offers practical advice, inspiration, and a closer look at the passion that fuels the culinary world.

Follow, rate, and share if you enjoy the show!

#Hospitality #SousChef #CulinaryCareer #HotelierWithAnAccent #Podcast

Highlights:

• The reality of working in hotel kitchens

• From humble beginnings to senior leadership

• Balancing tradition and innovation in food

• The impact of technology on culinary teams

• Advice for newcomers to hospitality