From a pop-up in London  to a 10-brand international group - how do you scale in F&B without losing soul?

In this episode, hosted by Michelle Martin, Chef-Founder Dave Pynt of Burnt Ends Hospitality Group shares his journey from dishwashing to growing a culinary empire.

Hard work, an attention to customer needs and smart pivots figure large, in his 13-year journey.

We unpack the growth of the group from Michelin-starred Burnt Ends to Meatsmith and The Ledge in the Maldives and Bali.

Dave reveals how new concepts are born while staying true to the group’s wood-fire ethos.

We explore the operational realities of scaling talent, culture and consistency across borders.

Finally, we ask what’s next - partnerships, new markets, or experiences diners haven’t imagined yet.