Pathways: Thomas Leatherbarrow, founder, the Thomas Leatherbarrow Corporation

Yes, at 13. I was still in high school when I got my first job in the industry, working in the Queen's Head, a gastropub and carvery.

What initially attracted you to working in hospitality?

I have always loved food and cooking from a young age, when I cooked with my mother and grandparents in their seafood takeaway and restaurant.

Who was your first mentor in hospitality?

I loved a lot of cooking programmes growing up, from Ready Steady Cook to MasterChef. Then, as my passion grew, I followed my food heroes – the likes of Jason Atherton, Gordon Ramsay, Marco Pierre White, Pierre Koffmann, the Roux brothers and Guy Savoy.

How did you decide on your career direction?

The biggest influence was my own drive and passion to be successful and grow in an industry I loved, making a mark that would then inspire others to do the same. I took a lot of inspiration from Atherton and Tom Aikens, who have both had an incredible influence on my career and still inspire me.

Could you talk us through the roles in your career in hospitality to where you are now?

From preparing vegetables and washing-up in my very first job, I progressed to a commis chef role in the pastry section of a high-end hotel and spa. I then jumped to chef de partie, pastry sous and then head pastry chef before returning to the main kitchen as a sous chef. I then worked my way up to head chef, executive chef and culinary head of food to my current role of international culinary operations director/managing director of my own contract catering firm.

What industry networks have you been part of that have supported you in your career progression?

The Craft Guild of Chefs, the Association of Pastry Chefs and the British Culinary Federation – all of which opened many doors for contacts for me through my career, introduced me to different areas of the industry and gave me further insight.

Have you embarked on any additional personal career development?

I have done a few higher learning and vocational courses on different cuisines, as well as UK and international competitions for both hot kitchen, cold kitchen and pastry, achieving gold, silver and bronze medals, best in class, showpiece awards and international awards, including European 30 under 30 Business Entrepreneur of the Year. I am now a candidate judge for World Skills.

What are the biggest challenges you've faced?

I think when I first joined the industry the challenge for me was being accepted. I was very young when I started working in a kitchen and the majority of people there were 15 to 20 years my senior. The other challenge back then was a financial one. When I first moved to London the cost of living was as expensive as it is now, but salaries were nowhere near what they are now, so it was a struggle.

What advice would you give someone starting out in the industry?

Be a sponge and absorb as much knowledge as possible and work as hard as you can. You are never going to get it right first time but never give up. Even when you feel like throwing in the towel just tell yourself don't quit today, just do one more day. It is a hard and challenging industry to work in, but it is also an industry full of life, love, friendships, honour and integrity that is worth all those long days.

What are your career goals? To continue the same journey, to grow and develop professionally and personally. I'm also working on my first cookbook and have plans for four more to follow.

Who inspires you in the industry?

Jason Atherton will always be my biggest inspiration and mentor and I am so thankful for the opportunities he has provided me.