London
Tomás Ibarra
Restaurant General Manager
A full room, a happy kitchen and numbers that add up.
Private dinners booking from May
To begin
I run a 90-cover restaurant: front of house, bookings, wine list, staffing and the P&L.
I’ve cut staff turnover in half by fixing rotas and paying tips fairly.
From the kitchen
- Mole negroSignature
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas. · 31 ingredients · two days
- Tetela de frijolSignature
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco. · Masa made in-house
- Aguachile verdeSummer
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds. · Raw · served cold
- Comal supper club2023–
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running. · Founder
At your table
- Opening supportQuote
Hiring, training and systems for a new restaurant.
- Service training£850
Front of house, one day.
- Profitability review£2,200
Menu, labour and supplier costs.
Kitchens
- Maíz, Soho2021–Present
Restaurant General Manager
- Brindisa Kitchen2017–2021
Assistant Manager
Recognition
- Bib Gourmand, Maíz — Michelin Guide, 2021–2023
- Best Supper Club, London Food Awards — 2024
“Every guest feels like a regular when he’s on the floor.”