Jason-Candid Knüsel swaps his shaker for a role at Healthy Hospo
Jason-Candid Knüsel has swapped his shaker for a new role as managing director of Healthy Hospo. He talks about making hospitality mentally and physically healthier
How did you get into hospitality?
I started in hospitality 15 years ago in Switzerland. I fell in love with the industry before I worked in it, as my dad had a simple B&B business. I thought I wanted to work in the kitchen and I started applying for jobs. However, one venue offered me a trial shift front of house and, as I'm naturally chatty, I realised I preferred it. The creative aspect of the job was missing though, so I started to rethink what I wanted to do and discovered the bar.
How did you gain experience as a bartender?
I've spent about 10 years in the bar industry working my way up. I won Best Bartender in Switzerland but left to come to London and start from scratch as a barback at the American bar at the Savoy. After Covid hit, I joined the Nomad hotel, which was incredible. Nomad was expanding and I wanted to grow within the company, but I suddenly realised I needed a change. It's hard to give up what you've worked hard for, but talking with people really helped.
What are your priorities in your new managing director role at Healthy Hospo?
Healthy Hospo is a not-for-profit organisation that offers events, training and workshops in maintaining your physical and mental health while working in the industry. I look at the business side and how important the structure of Healthy Hospo is and what it has done so far – what's worked and what hasn't – and I meet all the people around it.
A lot of work has been put in place and I want to respect that. It's nice to try to make changes, but you need to understand what happened before, so I think the first six months will be all about understanding things. At the moment I'm looking at what we can get involved in, connecting with the right people, and seeing what we can do in the next year.
How much of your personal experience comes into play with this role?
It helps me to go deeper down into myself and my experience. I think it is really important to share these personal stories and show that we are all in the same boat, we just have different approaches. I am not afraid to share these stories as they have shaped me. I come from a background where we don't speak about mental health, so speaking about these issues in general is so rewarding.
What do you think the industry needs the most right now?
Hospitality is a people business, and so many businesses are not really human any more. I want to look at how we become human again and I'm addressing this to leaders specifically. It starts with having a conversion – there aren't enough conversations happening with leaders and their staff. I think people leave their jobs because they are not heard.
If you don't sustain the people in your business you won't be able to retain them, so transparency, humanity and communication are key. Every business is different and if you have that chat, you will see what your staff need and how to support them. It is all about sustainability of people.
Seasonal food and drink pairing: Top Cuvée house vermouth and charcuterie
The cool kids at north London's Top Cuvée have launched their own vermouth. Made using fruit-forward Castelão from Alcobaca, Portugal, as a base wine, the liquid includes infusions of peach stone, bitter orange peel and lemon peel, alongside lemon thyme, bay leaves, cardamom and rosemary. It is then all combined with an orris root and gentian-infused English grain spirit.
With the last dregs of summer, served neat or with soda and paired with charcuterie, it is a perfect apéritif pairing.
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