|
Nick Fielding , General Manager
General Manager Nick Fielding brings a wealth of knowledge
and firsthand experience in the world of restaurant management to the dining
room at Wilshire. Fielding had an innate talent for the art of hospitality
and chose a career path in fine dining having first apprenticed in the kitchen
after earning a degree at Middlesex University. He worked and learned from
the best within some of the finest locales beginning with a rigorous training
regimen that consisted of both back and front-of-the-house experience at
Quaglino’s with renowned restaurateur Terence Conran in London.
A background that encompassed working in all facets of restaurant management
included sales and marketing, as well as banquet and meetings, both in casual
and fine dining establishments established the foundation for Fielding’s
well-rounded and intimate knowledge of the workings of the industry. After
living in London, he moved to Aventura, FL. where he worked with Rafael
Hotels, and later the Mandarin Oriental Hotel Group, at Turnberry Isle Resort
and Club as the director of restaurants. After six years honing his skills
at the resort Fielding received an offer he could not refuse and moved to
Los Angeles for what would become a two-year stint at the celebrated Spago
in Beverly Hills as assistant general manager. Fielding returned to Florida
to work in Miami as the opening general manager for Table 8 in South Beach.
Prior to coming to Wilshire, he served as food and beverage director at
Little Palm Island Resort in the Florida Keys where the dining room was
voted as 2nd Best Hotel Restaurant in the World in 2008 by Travel + Leisure.
At Wilshire, Fielding oversees all areas of restaurant management. With
a passion for quality and service, as well as a commitment to excellence
and training, Fielding’s goal for Wilshire is to constantly challenge and
develop the team while evolving and innovating the level of service. Whether
it is overseeing day-to-day operations, or working closely with Executive
Chef Andrew Kirschner to ensure an impeccable evening for diners in the
front-of-the-house, Fielding pays heed to each and every detail and it is
reflective in the exquisite experience guests have at the restaurant. “I
treat every diner as if this was their first visit and aim to bring the
spirit and warmth Wilshire exudes to every guest who walks through our doors,”
Fielding says.
|
