Neil began his career as a chef in fine dining kitchens under Michael Wignall and Nuno Mendes, and at Rhodes 24 and The French Table. He went on to work at Barbecoa, the restaurant which saw Jamie Oliver team up with Adam Perry Lang, where his love for charcoal cooking began. He was formerly Head Chef at Pitt Cue and Exec Chef for Noble Inns, where Neil launched the Smokehouse restaurants.
Managing Director Sam Lee leads the operations and front of house team at temper.
Sam has worked with leading operators in London and Asia, running restaurants, fine dining operations, and events. Her vast experience in company set up and business management is also applied to her business coaching, where she works with FTSE 100 companies across the globe.
As Sous Chef and, later, Head Chef at Smokehouse, Islington, George has worked as part of a Neil Rankin kitchen team before. As Head Chef at temper, George runs the kitchen, manages the sourcing and supply of meat, which involves working with some of the best farms in the UK to source quality product.
Jonny has managed front of house for many of the UK’s leading dining rooms, including Malmaison and Rick Stein. The opening of Pitt Cue co. saw Jonny and Neil team up to head front and back of house. A four-year tenure running Mark Hix’s flagship Soho restaurant followed until it was time to rekindle the relationship with Neil at temper.
Emily Acha Derrington
Emily has spent the last decade working with some of the UK’s finest wine and spirits merchants. Emily also has a keen interest in spirits – in particular Mezcal. Emily has travelled to remote regions of Mexico to meet artisan producers and build her impressive knowledge of this distinctive spirit.