Hospitality Team

Penny Menzel, Corporate Hospitality Manager
With a degree in Hospitality Management under her belt, Penny was drawn to the wine trade, where she has remained since 1997. Penny joined Berrys in 2002 and has spent the majority of her career here working with the Hospitality department, creating bespoke wine tasting events. Penny’s vinous enthusiasms are varied but she always makes room for Champagne, Burgundy and cake!

Demetri Walters, Corporate Senior Sales Executive
Demetri enjoyed a varied career, from chasing cows around Australian cattle yards to head-hunting, before finding his home in wine. With a family background in viticulture, joining the wine business was the realisation of a long held ambition. His taste in wine is broad and eclectic and his enthusiasm lies in demystifying the complexities of the world of wine. He is studying for the Masters of Wine qualification.

Rowena Collings, Sales Executive
Leaving Australia to travel the world, Rowena discovered a passion for the myriad of flavours to be found in the wines of Europe and their heavenly pairings with food. At her first job in the UK at Direct Wines she gained experience as a Wine Advisor, Corporate Tastings Organiser and also a Staff Wine Course Trainer. Rowena joined Berrys’ Hospitality Team in 2007. When not delving deeper into the wonders of Bordeaux and Burgundy, Rowena spends her time researching English history, cooking and travelling.

Stewart Turner, Head Chef
After completing a three-year Chefs Diploma, Stewart headed to the bright lights of London to gain experience in many top establishments, including Michel Roux’s Waterside Inn. With a real passion for food and wine, being Head Chef at Berrys is his perfect job. Since joining in 2008 he changed the face of Berrys’ food served, bringing a more restaurant and fine dining feel to the menus, without losing our ethos of food and wine matching.  When not slaving over a hot stove, Stewart loves going to new restaurants to keep up with current food trends and, away from food, spending time with his young family.

Tim Leary, Sous Chef
Having worked for many years at the Arts Club, Tim moved to the Wolseley where he was an integral part of the opening team. With a passion for wine and a yeaning to learn more, Tim joined Berrys in the Spring 2007 as Sous Chef. He enjoys wines from all around the world but is always looking at the possible food matches. Away from the stove Tim likes to spend time with his girlfriend and young daughter.

Gisele Piasecki, Head of Front of House
Gisele started in the catering business in 1994 at her parent’s restaurant to learn the importance of customer service and to help her in completing her Business Management Degree. She found her passion lay in customer service and in 2002 she moved to England and gained further experience in restaurants and bars. With a passion for wine, especially Champagne, she joined Berrys in 2005 and has since gained her wine qualifications. Gisele heads up our fourteen-strong Front of House team.

Catriona Scott, Administration Assistant
Catriona came to Berrys in November 2007 from Edinburgh University where she read Philosophy. Having worked as an Interior Designer and in the Conservative Press Office, Catriona snapped up the opportunity to increase her knowledge of wine and events at Berrys. A keen live-music fan, Catriona also loves long walks, reading and cooking for friends.

Andrew Howard, Cellar Support
After trekking across the British Isles and through Kenya, Andrew worked at the prestigious Reform Club which is where his passion for wine and spirits was sparked. His role in their cellars included purchasing wines for the future, managing stock levels and keeping current stock safe and ready to drink. In 2006 Andrew joined Berrys’ Hospitality team, working behind the scenes in the cellars, ensuring the wines being served are in pristine condition. He enjoys most wines, but returns to Spanish wines and Whisky time and time again.