For Fernando Peire, the director of London's world-famous Ivy, owning a restaurant is about more than just delivering good food.
For Fernando Peire, the director of London's world-famous Ivy, owning a restaurant is not just about delivering good food; eating should be a spiritual experience as well as a culinary one.
A graduate of Manchester University with a degree in French Studies, Fernando spent a year working for the French government before deciding on a career in the restaurant industry. He joined The Ivy in 1990 as Senior Maitre d’.
In 1999, Fernando left the company to re-launch Soho's Quo Vadis, later undertaking consultancy work with clients including Morton’s Club, The Halcyon Hotel and Villa Nova in Barbados.
In March 2007, Fernando returned to The Ivy as Director, also overseeing the opening of The Club at The Ivy in September the following year. In 2010 Fernando was pivotal to organising The Ivy’s 20th Anniversary Celebrations, which included the performance of specially commissioned play Heavenly Ivy, written by award-winning writer Sir Ronald Harwood.
Fernando has advised many of London’s most exclusive establishments, but can his high standards and legendary attention to detail work in local restaurants?