This International Women’s Day, Field Grey celebrates five inspirational women redefining the future of hospitality – some of whom we’ve had the privilege of working with. From breaking barriers to building communities, their journeys are fuelled by resilience, vision and a passion for lifting others as they rise. In candid interviews with Field Grey, they share their challenges, triumphs and the advice they’d give to the next generation of hospitality hopefuls.
Amber Francis
Award-winning chef Amber has worked in some of London’s top restaurants, but it was her recent appearance on Great British Menu that brought her talent to national attention. Now, as head chef and food educator at a North London state school, she’s focused on mentorship, education and paving the way for the next generation of chefs.
So, at only 28, where does her drive come from? “Sheer stubbornness,” Amber tells us. “A lot of people told me early on that becoming a chef was a bad idea. That just made me more determined. If I was going to do this, I was going to do it to the absolute best of my ability.”
Still, competing on Great British Menu was a lesson in confidence. “I found it hard to talk about myself the way some chefs do – declaring they’re the best and that they’re going to win. I was just thrilled to be there! The producers would remind me, ‘You deserve to be here,’ but my instinct was always gratitude rather than bravado.”
In the decade she’s spent rising through the ranks, Amber has seen the industry change, but, she says, “there’s still work to be done. Sexism exists, as it does in many fields. I’ve been called ‘too emotional.’ Delivery drivers still automatically hand invoices to a male colleague – it just reflects outdated assumptions.”
Becoming a head chef at just 26 was a lightbulb moment. “I realised I’d never worked under a female head chef,” says Amber. “A few friends had the same experience. In a way, that gave us the freedom to carve our own paths – we had to decide what kind of chefs we wanted to be.”
For Amber, leadership is about listening. “There’s this trope of chefs working their way up to head chef, opening a restaurant and either succeeding or failing. But that’s not the only way. The industry is far more diverse now, and I wish I’d had more managers who asked, ‘What do you want to learn? Where do you want to go next?’”Her advice to young chefs? “If you love cooking, go for it – don’t let anyone put you off. The industry is always evolving, and there’s no single career path you have to follow. If you’re willing to work hard and learn, opportunities are there.”
Neena Jivraj Stevenson
The driving force behind Chelsea institution The Sloane Club’s relaunch, Neena is leading a new era for the historic members’ club. A Harvard Business School alumna, she was named one of Management Today’s ‘35 Under 35’ just after the birth of her first child – an accolade that, she says, “bolstered my sense of self at a challenging time.”
Now in her first role as Managing Director, she’s backed by a strong female leadership team helping to bring her vision to life. “It felt important to have women in leadership for a club with such a strong female history. Anna, our General Manager, has incredible experience from working with André Balazs properties like Chiltern Firehouse, Sunset Beach and Chateau Marmont.
“Our Brand and Marketing Director, Clare, is incredibly creative and has a personal connection – she’s visited the club since childhood through her godmother. Our People and Culture Manager is also female. Women bring empathy and emotional intelligence – essential in hospitality. That said, we have male leaders, too. It’s about shared values.”
Despite her impressive CV, Neena admits imposter syndrome still creeps in. “I still experience it, but I’ve learned to manage it better. This is my first time as an MD, and I’ve never opened a private members’ club before. Sometimes I sit in meetings thinking, ‘What am I doing here?’ But as time goes on, those feelings fade. Seeing the response to what we’re building has been incredibly validating.”
That same spirit of collaboration shaped The Sloane Club’s new uniforms with Field Grey. “I loved how personal the process was,” she says. “Janice [Turner, Field Grey founder] was involved at every stage, from fabric selection to final fittings. She’s not a yes person – she gives her opinion, and I really valued that. The whole team worked so hard under tight timelines but never compromised on quality.
“It’s been a really fun and rewarding experience.”
Vikki O’Neill
As Global Marketing Director for Vapiano, Vikki is responsible for shaping the brand’s presence across 35 countries. Before stepping into the role in 2020, she spent nearly a decade as a marketing consultant – including eight years with Vapiano – experience that proved invaluable in driving its global strategy.
“Back then, everyone in senior roles was a man. But I had great male mentors who were hugely supportive. One woman who stood out was Emma Woods. When I met her, she was Pizza Express’s marketing director. She called me for a Twitter lesson around 2009. She later became CEO of Wagamama and now sits on multiple boards. She’s brilliant.”
Vikki has seen first-hand how the industry is evolving. “There are a lot more women in leadership now. Take Caravan – it’s a female-led restaurant run by people who genuinely care about their team and business growth. That’s inspiring. Ten years ago, female CEOs, MDs and directors were rare. Now, there are more than ever.”
So what has she learnt along the way? “There’s a difference between learning as you go and pretending you know what you’re doing. The latter catches up with you. It’s a gender thing – men tend to apply for jobs before they’re fully ready, while women wait until they’ve mastered the skills. The sweet spot is probably somewhere in between.”
Anna Higham
Celebrated pastry chef and author of The Last Bite, Anna has honed her craft at The River Café, Flor and Lyle’s. In 2023, she founded Quince Bakery in Islington – a neighbourhood spot that champions British produce.
Breaking into professional kitchens wasn’t easy. “It was the age-old story of being talked over and ignored in key discussions. Now, people often assume the business belongs to my male front-of-house partner,” she tells us.
Building a strong network of women in the industry has been invaluable. “Terri Mercieca from Happy Endings Ice Cream has been a huge support. Isabel Kelly from Paul Rhodes Bakery is an incredible source of knowledge and Sian Wyn Owens, one of the head chefs at River Café, showed me how to lead while balancing personal and business needs.”
At Quince, Anna is committed to creating an inclusive, supportive culture. “The best thing I’ve done is hire well – the team is full of kind people who share values. Mentorship is also key. She adds, “I want my team to see all the possibilities ahead of them. Other women have done the same for me, and I want to keep that chain going.”That same focus on inclusivity extends to the details – right down to what her team wears. “Feeling comfortable and confident in the kitchen makes a huge difference. The Readywear aprons Field Grey designed instantly made us feel great. We’re all different heights – I’m six foot – and the aprons work for everyone. It’s really nice for me as a tall woman to have an apron that isn’t like a mini dress!”
It’s a small but powerful reminder that feeling seen and catered for – whether in uniform design or leadership – can make all the difference.
Her message to other aspiring young female chefs? “Your voice has value. I’ve worked with so many men who’ll admit they don’t know what they’re doing one second, then talk with total confidence the next. Sometimes, you just have to pretend you have the confidence of a mediocre man!”
Victoria Searl
Victoria is the Founder and Head Hawk of DataHawks, helping hospitality businesses turn data into real results. She started out pulling pints at 18, worked her way up through operations and marketing, and eventually launched DataHawks to bring a smarter, data-led approach to the industry.
But climbing the ranks as a woman wasn’t always easy. “I’ve faced blatant sexism – like sitting in meetings where every time I spoke, the response was directed to my male colleague. And when I talked about creating a non-toxic workplace and investing in a coach, a male founder laughed in my face – like supporting my team’s growth was the same as wasting money on scatter cushions.”
She also points to the mental load women carry. “In 2023, I lost my mum to cancer. I was supporting my dad, managing everything, and I remember thinking, ‘Do men go through this in the same way?’”
Victoria credits the women in her life for keeping her going. “I’ve had some incredible women in my corner – my coach, Maisie Maddox, is my cheerleader. Then there’s Karen Forrester, former chief exec of TGI Fridays, who was unapologetically herself, and data pioneer Edwina Dunn, who built a business from her kitchen table. But the strongest people I’ve ever known are my mum and grandmothers. Their resilience runs deep.”
Look out for more Field Notes from these inspirational women