hix-staff

Staff Case Studies

  • Dustin MacMillan
  • Sam White
  • Thamsin Andrews

Dustin MacMillan

Dustin MacMillan – Group Bar Brands Manager

How long have you been in hospitality and how did you get in to it? 

There’s working in hospitality and there’s being in hospitality, I’ve worked in it before I was even legal to do so, washing dirty dishes after school. Then travelling aboard from Canada to Amsterdam, trying to make drinks behind the Half Moon Lounge Bar within the famous Hilton hotel.  And finally, bouncing around carelessly from pub to nightclub in London all before I had truly ‘been’ in hospitality – which was when I started working for Mark Hix.

Tell me about your role with HIX and how long have you been here? 

I started at the bottom, full of fear in the beginning, dressed the wrong way, wasn’t quick enough, broken after every shift… this bar is a beast! Then it all made sense. One day it just clicked. I took every chance that came my way, worked through the  pain, stayed later then everyone else, never, ever gave up or quit when that was the easiest option. 6 and a half years later I’m still here as the head of bars for the company, dealing with all producers and suppliers, creating cocktails, stylist and content contributor for major publications, demos with the boss and everything else that comes my way.

What attracted you to HIX? 

The best damn seasonal food in the country with a rocking cocktail bar. Perfect synergy!

What do you love most about HIX and working with Mark? 

Working with HIX gives you the chance to find yourself within this industry, what part you want to play in making it better along with developing and unquestionable knowledge of everything we put on our plates and in our drinks. With this gives you access to the world, what these eyes of mine have seen!

What’s your favourite dish/cocktail on the menu?

Dorset Donkey, a seasonal British take on the Moscow Mule. I developed the recipe years ago once Mark sent me the name. Food wise, credit crunch ice cream and the best damn steak tartare you’ll even find in any restaurant. You can’t beat the classics.

What has been the best part of working with HIX? 

Without doubt our guests, those who choose to come back to us night after night, over time developing friendships. Without them we would be nothing.

Sam White

Sam White – Group Executive Chef at HIX

How long have you been in hospitality and how did you get in to it?

I started washing pots and pans 17 years ago in a small family run restaurant in a converted dairy barn in Somerset called Podshavers barn from there I did an apprenticeship under Richard Guest at the Castle hotel in Taunton and have just kept moving forward from there

Tell me about your role with HIX and how long have you been here?

I have been working for Hix for just under three years starting as events head chef before becoming Group Head chef and now Executive Head Chef

What attracted you to HIX?

I love the simplicity of the food with the emphasis on sourcing the best seasonal produce available in the Uk

What do you love most about HIX and working with Mark?

I love Marks passion for food and his constant new ideas and recipes. Which certainly keeps me on my toes

What’s your favourite dish/cocktail on the menu?

Heaven and Earth

Dorset Donkey

What has been the best part of working with HIX?

Since being with Hix I’ve had the opportunity to work with some of the best chefs in the business. It’s also given me the opportunity to travel and cook in all sorts of interesting places

One of my favourite events is our annual food festival ‘Food Rocks’ which I help to organise. It is held every year in Lyme Regis and is a great weekend where we celebrate and showcase the best produce and chefs in the South West whilst raising money for local charities

 

Thamsin Andrews

Thamsin Andrews Group Events Manager

How long have you been in hospitality and how did you get in to it?

Forever! Like a lot of people I fell into it and was lucky enough to fall in with (renowned hotelier) Robin Hutson- training under him was a real lesson in what it means to offer hospitality in its true sense. Everything matters.

Tell me about your role with HIX and how long have you been here?

I started at HIX Soho and my role grew into events and now my current role as Group Events Manager.

What attracted you to HIX?

I met Mark in my previous job, he was a regular there, and I was a regular at the HIX Oyster and Chop House! So when I was looking for my next role it seemed natural- we got on well and I love the whole ethos behind the HIX brand.

What do you love most about HIX and working with Mark?

It has to be the integrity of the food for me, we can trace everything back to source, and nothing is put in a dish or in the restaurants without a reason. I am really proud of what we do food-wise. The strong connection with the London art scene is also a massive draw for me.

What’s your favourite dish/cocktail on the menu?

I love a HIX Fix- anytime of any day. I love that we get the FIRST of the new season Wye Valley asparagus, before the rest of the world. Oh and the roast chicken of course.

What has been the best part of working with HIX? The changing nature of the events I do- from offsite events in shops and art galleries, weddings in house, and tastings. The tastings are fantastic!