Mimosa has an eclectic mix of team members. We love to have a good mixture of languages which we believe forms a strong team with an open minded nature. At writing the languages spoken include Polish, Russian, French, Italian, Ethiopian and many forms of English and Scottish!
We are all linked together by a keen motivation to please our customers and guests. Mimosa strives to offer superb and flaverful Mediterranean & British foods; served by friendly and knowledgeable staff.
Chief Operating Officer
Working for over 20 years in the hospitality industry within restaurants, contract catering and QSR, has given me a great scope of the industry.
I have had the opportunity to experience different work cultures and organisations, including branded businesses like Prêt a Manger and Paul Bakery, and also smaller independent businesses to help them launch, grow and expand in the market place.
Being involved in diverse food companies has helped to grow my passion for delivering great quality fresh food to customers and driven me to want to create a work environment that develops and motivates great people.
I am excited about overseeing Mimosa, as it is still an independent family run business, that has at its core the strong beliefs of great quality food that is freshly made and prepared with love, and is always open to listening to what the customer’s needs are.
Mimosa also looks after staff as if they are part of the family and wants to nurture everyone in the business so that they also grow and succeed in all they do.
The importance of good food played a defining role in my life and I have fond memories of watching the Roux brothers on TV with my mum and then replicating the dishes with her, my favourite being Îles flottantes (floating islands).
I gained my NVQ level 2 in Professional Catering and started my culinary career at 1 Michelin Star Penny Hill Park hotel in my home village of Bagshot, Surrey . I spent a year traveling and working in Australia and then moved to London in 2007 where I worked at Saddlers Wells Theatre. I then became Head Chef at Lodge Catering for 5 years and Head chef at Warner Bros head office 2 years before joining Mimosa as their Sous Chef in 2017.
I’m excited about implementing new systems at Mimosa as Head Chef and managing a multiply site kitchen which is a new challenge that I’m looking forward too. I hope I’m able to take the company where they want go as they expand and grow with the company.
Everyone’s Granny was the best cook but mine really was… My gran’s cooking really was special, growing up with the smells coming from her kitchen, getting excited, watching her prepare dinners, before we all sat down at the table to enjoy a family meal together and it has influenced my cooking style. I love to slow cook, cooking at a low temperature for a long time and feeling like a little boy at Christmas again, then using lots of fresh zesty flavours to cut through any fatty meats
I studied Psychology at Edinburgh University before deciding to embark on a career in food retail. Having spent over ten years working for the corporate world, I am now developing Mimosa into a local well loved brand. What can Mimosa be in the future? I see a business that provides tasty, beautiful and engaging food to match the customer’s vision, served by a team that are happy to help.
Food will always be inspiring, a happy thought, a moment to share, a favourite food memory and the more of these that can be created by Mimosa, the better our business will become.
Catering & Events Manager
I came to the UK with my sister in September 1999 to study the English language in Greenwich School of English and worked as a waitress in Tower42, a Michelin star restaurant. In 2004 I won several Michael Roux hospitality awards, including “Waiter of the Year, Champagne pouring competitions & “Employee of the Year”. I was then offered a job at Gary Rhodes restaurant, as a Banqueting Supervisor running London Mayor dinners, product launches, exhibitions, weddings and films.
In 2006 I became the Conferencing and Events Manager for International Law Firm, Kirkland and Ellis. I decided to increase my knowledge further and studied Event management but during my maternity leave I met a wedding dress designer and decided to start my own business. I successfully ran a Bridal dress shop for 5 years until I realized that my true passion was Events and Catering.
When the opportunity came to work with Mimosa Catering as their Event Manager, I knew it would be good fit for my skills. My background in the corporate and business world gives me valuable insight into planning events specifically tailored to a wide variety of needs. I am truly passionate about what I do and believe that “The only way to do great work is to love what you do”.
My name is Gabriela and I come from a beautiful small city in Romania.
My mum was a Chef and I grew up with many Romanian cuisine specialties such as stuffed cabbage polenta and sour cream, a lot of soups and of course an Easter tradition of roast lamb with beetroot and horseradish salad.
I moved to the UK 5 years ago and started working at Sirena’s restaurant in Brixton and fell in love with pasta and Italian food. After 3 years I took up a position as sandwich maker at Mimosa’s Kennington branch. I was promoted to supervisor a year after and now have the opportunity to manage my own branch in Vauxhall.
I love serving, regular and new, customers and making sure that they leave with our tasty food and a smile on their faces. I am inspired each day to make our customers happy. I have a great team full of passion and love for food and customer service and am so excited to for this new role at Mimosa Foods.
Herne Hill Manager
I grew up in Mezokovesd, a lovely little town in the Hungarian countryside; I studied Law at ELTE University of Budapest and after graduation worked in project management. I moved to London in 2013 and joined Mimosa shortly after. Over the last four years I worked my way up and have been managing the Herne Hill Branch for the last year and a half.
What I love about Mimosa Herne Hill is its warm, homely vibe; our lovely staff who are always happy to go the extra mile; the relationship with our customers; and of course, the delicious, fresh, home-made food that we serve.
And that brings back my childhood memories: cooking with my mum and nan. We would go in our garden and pick fresh, homegrown vegetables and fruit to cook goulash or make sour cherry jam.
A fun fact, and a secret guilty pleasure of mine, is that I love a typical Hungarian dish that consists of sweet pasta with loads of poppy seeds. You can imagine that it doesn’t go down too well with our Italian Head Chef!
Kennington Shop Manager
Mimosa at The Foundry Manager
I graduated as an Economist from a Marketing degree in Hungary. During university I worked for Hewlett Packard in the marketing & communication department engaged with their Events . After more than 10 years I gained invaluable knowledge and moved to London to work in the hospitality industry. I worked my way up from Barista up to Supervisor position & had the opportunity to work for many cafe chains, hotels & even the Royal Albert Hall. I bring those years of customer service to Mimosa as the Foundry Manager. I love working at Mimosa; being part of a team with good connections and co-operation is so important. To feel valued and heard for your ideas of how to drive Mimosa forward and deliver exceptional customer service is what makes it exciting to go to work everyday.
Food is an integral part of my life and I have vivid memories of my Grandmother’s kitchen and all the homemade dishes she would make. My favourite was a traditional Hungarian meat and vegetable soup and a sponge cake with stuffed sour cherry.