A top chef is celebrating two decades with one of Scotland’s leading hospitality operators, after becoming an integral part of the company’s success story since 2003.
Buzzworks Holdings proudly commemorates the remarkable 20-year journey of Danny Poli, who first began with the company as a Kitchen Porter at Elliots in Prestwick, now known as Vic’s & The Vine, with his initial plan to take on dish duties for six weeks!
Having first started working in the kitchen aged 19, Danny quickly moved through the ranks after moving to work within Scotts Bar & Restaurant in Troon in 2004, where he now is Head Chef.
Throughout his tenure, Danny, now 39, has contributed his expertise at Scotts Troon, and the newly styled Vic’s & The Vine, even stepping in to assist at various other Ayrshire venues to support the business.
When asked about what has motivated him to remain a dedicated member of the Buzzworks team, Danny said: "What drives me is the teams I work with and having a safe and secure role. I have never had the desire to work anywhere else when I've been so well looked after here.”
Danny believes Buzzworks stands out in the industry as a result of its distinctively stylish venues, its commitment to staying at the forefront of trends, and the palpable positive atmosphere. He also highlighted his unforgettable experiences, including contributing to two British Opens and meeting some of the iconic figures from the Rangers football team.
He said: "It's been an incredible journey over these past 20 years at Buzzworks, and I feel truly privileged to have had the opportunity to meet and cook for some of my favourite sporting heroes. Being in Troon during major events like the British Opens in 2004 and 2016 brought an unparalleled buzz to the kitchen.
“Sharing stories and creating culinary experiences for legends like Giovanni Van Bronckhorst, Allan McGregor, Kenny Miller, and even members of the Scotland squad has been a highlight of my career. Here's to the next 20 years of unforgettable moments and exceptional dining experiences!"
Buzzworks has also supported Danny by offering him flexible working to help with his family needs and providing opportunities for various training sessions and courses. As a dad-of-three, maintaining a healthy work-life balance has always been paramount.
Reflecting on the evolution of the business, Danny expressed admiration for the company's dedication to enhancing its culinary offerings.
He said: "Buzzworks now offers so much and has continued to grow since I first began within the business 20 years ago. The style of food has continuously evolved, with each dish showcasing so many more touches on the plate which the customers love.”
Danny also praised Buzzworks for fostering a positive workplace culture, where trust is placed in the kitchen staff to manage their domains, and problems are swiftly addressed. He highlighted the cohesive teamwork between front and back-of-house staff as a significant strength, saying that everyone works harmoniously towards a shared goal.
Among his proudest accomplishments, Danny cites his progression through various levels, stepping up to manage his own kitchen on a short-term basis, and the gratification of training new staff and watching them flourish.
Danny continued: “I’m lucky to have been able to form such great relationships with other members of the team, which is a testament to Buzzworks for providing a nurturing and fulfilling work environment and outstanding training opportunities that have helped the business thrive.
“The relationship between front of house and back of house is a massive plus, as the venue all work together as a team and there is no split across job roles and ability.”
For aspiring culinary professionals, Danny offered straightforward advice: "If you have a passion for food, prepare to work hard, you will achieve your goals.
"It helps though when you work with such a brilliant company that truly cares. Reaching the milestone of 20 years with Buzzworks is all thanks to the incredible journey and growth I've experienced in this industry. I take immense pride in being part of this remarkable team and look forward to many more years of culinary excellence and camaraderie."
Buzzworks has established itself as an industry leader in Scotland’s hospitality sector through its culinary excellence and aspirational dining and entertainment experiences at its stylish brands: Scotts, House, Lido, Vic’s & The Vine, The Duke, Thirty Knots, The Bridge Inn, The Fox and Herringbone.
The group is currently hiring for a number of kitchen and front-of-house vacancies at its premises across Scotland. To learn more, visit www.belongatbuzzworks.com, or email your CV to firstname.lastname@example.org.
About Buzzworks Holdings
Buzzworks Holdings is one of Scotland’s fastest growing independent restaurant and bar operators, managing nineteen prestigious venues across East, West & Central Scotland with one more on the way and over 800 staff.
The award-winning company offers an aspirational dining and entertainment experience through its stylish brands – Scotts, House, Lido, Vic’s & The Vine, The Duke, The Bridge Inn, The Fox, and Herringbone.
Buzzworks Holdings believes in investing in its people, providing bespoke training opportunities and a forward-thinking approach to work life balance for every member of staff.
To keep in touch with what’s going on at all of the Buzzworks venues, you can follow here:
Website – www.buzzworksholdings.com
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