Meet Our Team




Alecs came from Romania to study at the University of Hull during which time she started building her professional career in hospitality. She has since worked in restaurants across the UK for over 10 years, developing her experience first as a keen and hardworking waitress and then continuing on to become a driven and ambitious Head Waitress at a prestigious college in Cambridge and now Restaurant Manager at Luxe. During her experience she has applied and developed a real passion for creating and delivering a great dining experience for her guests and she is renowned for going the extra mile to ensure that customers have a great time, every time.

The desire to regularly maintain and further improve her high standards of providing excellent service to a diverse audience has been a major source of motivation for Alecs, as well as the confidence she continues to experience when warmly welcoming both new and repeat customers through the door.

According to Alecs, working in the right environment is also a hugely important factor: “Luxe Restaurant Group is like a family. You are valued way beyond your role: we supported our team with training, we give everyone the chance to develop new skills, and unlike many places, you are really listened to here.”

Favourite Dish: “It is the Mushroom Stroganoff served with seasoned basmati rice, divine!”



Alistair is the Head Chef at our restaurant in Hedon. He has been a chef for a decade now and his love for the job is matched only by his wealth of knowledge and experience that comes with it. He holds a particular adoration for cooking and serving fish, having been a fisherman in his early years, but also has a natural eye for presentation and works hard to continuously apply and develop his skills. Though a humble and reluctant type, Alistair is a pillar of the values held dear to Luxe.

Head Chef Alistair says: “I couldn’t be happier and more proud to be part of such an incredible team. We ensure that we always maintain very high standards when creating our food and we’re all very driven and passionate about what we do.”

Favourite Dish: It would have to be the sizzler – it’s vibrant in colour, seasoned perfectly and smells beautiful.”




Jordan’s position at Luxe is so far very much a carbon copy of how Tom’s career unfolded. Jordan brought his reputation as a meticulous and hard-working Kitchen Porter to Luxe yet very quickly demonstrated his ability to prepare food with a rare passion. As such, Jordan has gone from strength to strength and is a hugely valued member of the team, still contributing to the maintenance of exceptionally high hygiene standards in the kitchen but increasingly involved in the preparation, cooking and delivery of quality food to our customers. Jordan has a bright future.

Favourite Dish: “I really like the Fillet Steak Pasta because it’s such a delicate dish that has so many different flavours that come together and combine perfectly for a unique flavour.”



Recently graduated from college with qualifications in patisserie and confectionery, Leah has an exceptional talent for baking and hopes one day to own her own bakery. Initially joining Luxe to gain valuable customer experience, Leah recently brought her expertise into the Luxe kitchen during the ‘Steakaway’ days and excelled in the fresh bread and pizza section.

A popular and hardworking member of the front of house team, Leah is also a skilled bartender and is passionate about delivering great service as well as delicious cocktails to our guests.

Favourite Dish: “It has to be the Buttermilk Chicken Burger, no question!”




Robyn is a full-time college student, studying health and social care with the aim of going into nursing but meanwhile working part-time at the restaurant in Hedon as a waitress.

Robyn joined Luxe in the last year and has developed her confidence noticeably ever since. In addition, Robyn’s growing passion for delivering great food and service to our customers has made her an increasingly important and highly valued member of the team.

Favourite Dish: “I love the seabass. It looks and tastes delicious!”