Always destined to be his own boss, Conrad’s first entrepreneurial spark came aged 11 when he set up a car washing business on his local estate with 2 friends. Conrad entered the catering and hospitality industry at the age of 14 when he started working as a pot wash in a local pub. This led on to basic kitchen prep, restaurant service and eventually bar work. Conrad always held down part time jobs while at school and college including working at ‘Simpson’s’ (1 star Michelin) and ‘Bank’ (2 Rosette) as a waiter. His passion for the industry led him to study and gain a 1st class BA (hons) in Hospitality and Food Management, a four year degree, at Birmingham College of Food. His course included a year in industry which Conrad spent training as a chef in a 1 Rosette kitchen, he also carried out 8 weeks of work experience at the 3* Michelin, No 1 restaurant in the world – The Fat Duck.
Having joined ‘Mitchell and Butlers’ trainee manager programme and placed in a very busy gastro pub Conrad advanced to deputy GM quickly and implemented standards of procedures which were rolled out across the group. Having been headhunted for his first GM role and completed the preopening of Après Bar Broadway Plaza, Conrad identified a gap in the market in Birmingham for a top quality, modern British take away, which specialised in fish and chips and he opened Great British Eatery (GBE). In February 2010 GBE was named England’s No.1 fish and chip shop – the highest accolade that any shop can achieve.
Conrad moved into the hospitality recruitment sector and after three years launched Tonic from offices in the centre of Birmingham.
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