The Team

We are hospitality advisors, hotel concept developers and turnaround focused project managers. We deliver a 360 project, acquisition, strategy, planning, architectural, branding, interior design, PR and marketing, bar and kitchen design, and costed menu development.

Des McDonald

As chairman and founder my role is to advise and support our creative team. With over 35 years in global, hospitality, lifestyle management this has given me a unique and experienced perspective on micro and macro businesses.

As ex-CEO of Soho House, Caprice Holdings and Annabels Groups my expertise lies in luxury sector, restaurants, private clubs and bars.

My house style is open and collaborative with both client and staff. We pay homage to the classic way of hospitality delivery with contemporary tech to streamline operations.

My favorite dish is Linguine a la Vongole at Aldos le Sirenuse Positano

My favourite concept I have worked on is: Holborn Dining Room at The Rosewood Hotel London

Olivier Lavigne du Cadet

As a co-founder of Insight Hospitality, I am bringing my operational expertise to our clients.

Having managed and developed various concepts internationally over the last 15 years, like La Petite Maison in Istanbul, Brasserie Zedel in London or Brasserie Flo in Tokyo, I bring innovative and adapted solutions to our clients.

I always follow the latest trends and new technology in order to adapt and have a bespoke approach to each project.

I believe in good concepts that will marry respect for ingredients, good food and beverage, a personal service, atmosphere and ambiance. All should work in harmony to deliver a memorable experience. My work focuses on bringing our team together and deliver each aspect of this in tune. Also, due to my experience in finance, I do focus on the financial models for our clients.

My favorite dish is “Pain perdu” or French Toast in La Petite Maison

My favourite concept I have worked on is the various evolutions of the roof top at Selfridges.

Steve Tonkin

35+ years at the forefront of the London restaurant scene, a multi award winning chef. I have worked in Michelin recognised kitchens, famed institutions from The Ivy, Le Caprice, Dean Street Townhouse to Holborn Dining Room, Wentworth Club and Selfridges. With a wealth of knowledge in product, provenance and suppliers to deliver UK and international recipe development. Specialising in writing menus, costings, stock control. Also proficient in health and safety, food safety procedures and due diligence. In addition, having vast experience in kitchen design and equipment procurement.

My favourite dish is: Gary Lees Whole Lacquered Suckling Pig when he was the Head Chef at Bam Bou, Fitzrovia.

My favourite past concept: Rofuto in Park Regus, Birmingham.

Giuseppe Pantalone

Operations

From a very early age always craved understanding different cultures from around the world, food and beverage has always been of great help in understanding local traditions and customs.

After my very first visit to London I immediately fell in love with the city as it gave me the opportunity to live, experience and understand a wide variety of cultures. I feel lucky to have worked in some successful venue like Franco’s or Cantina del Ponte, together with some talented chef allowing me to expand my F&B knowledge on a daily basis.

The main focus in my career has always been on numbers and wine, but most of all, I have always enjoyed creating memorable and unique experiences for each and everyone.

My favourite wine is: Primitivo Fatalone, from Puglia South East Italy

My favourite past concept: OKN1, New City Collage, Hoxton

Melissa Bolivar

As the South American partner and Creative Interior Design Director, my role is to inspire and lead our creative team in designing spaces that blend cultural depth, sustainability, and innovation. With over a decade in interiors, I’ve had the privilege of working on high-end hospitality projects such as the Viajante 87 bar in London, the YOO 2 Botafogo hotel in Brazil, and the Microsoft Innovation Hubs in Paris.

My design philosophy? It’s about creating visually striking spaces that are deeply meaningful and in tune with the energy around them. I combine artistic vision, cultural awareness, and environmental consciousness to design spaces that resonate globally—creating environments that aren’t just beautiful but also leave lasting impressions on those who experience them.

There’s nothing quite like the experience of enjoying freshly caught tuna ceviche, drizzled with lemon and soy sauce, served straight on the beach after an exhilarating fishing trip off the coast of Puerto Escondido, Mexico.

As for projects, the Viajante 87 bar in Notting Hill Gate is my favourite. Recognised as one of the world’s best bars, it’s acclaimed for its immersive design and has been awarded for its sustainability initiatives, including the iconic 360-degree cork wall.

hospitality industry experts- trusted partners - insight hospitality- around computer

Des McDonald Restaurants have helped us conceptualised our restaurants and bars in London, they are always professional creative and inspirational - we would happily recommend the team.

Patrick King, CEO | The Doyle Collection

Des McDonald Restaurants partnered with us to develop our Japanese bar and restaurant, Rofuto, on the 16th floor of our Park Regis Hotel in Birmingham, they are creative, professional and have delivered at all levels of the project.

Harj Mattu, Owner | Staywell Hospitality Management Ltd

Des McDonald has been instrumental in transforming the city into one of the world’s top dining destinations; McDonald knows restaurants from kitchen to boardroom.

John Walsh | The Independent

His management expertise lies in choosing the right location, the right building and the appropriate style with his designer.