Mark Dodson – My Life In Hospitality

27 October 2009 by
Mark Dodson – My Life In Hospitality

Mark Dodson is the owner and head chef of the Masons Arms in Devon.

"If you don't ask you don't get", or "the early bird gets the worm", are definitely phrases that apply to Mark Dodson's approach to securing his application at Michel Roux's Waterside Inn. Dodson was "blown away" after eating at the restaurant and jumped at the chance to speak to Roux during the evening.

"The restaurant was at a whole different level to anything I'd seen and I wanted to be at that level. I met Michel Roux, broke into conversation, asked if there were any jobs and he asked me to send in my CV. I had a day's trial and was offered a commis chef role that September," he says.

It may have been something of a demotion for the 26-year-old - a 50% drop in salary - for someone who had already held several more senior chef roles, but as Dodson says, "sometimes you have to go down to go back up".

It's funny that Dodson should reach a peak of his career at a waterside restaurant since his very first days in the hospitality industry were spent at sea. His brother was in the merchant navy and Dodson joined him on a North Sea ferry working in the galley - a period he describes as an eye opener and insight into hospitality that set him on his way.

After training at Colchester Catering College, Dodson joined the InterContinental - now Radisson - on Portman Square, London, where he indulged in his love of gigs and clubs as much as his love of cooking. A year on, he moved to the Old Court House hotel in Jersey for a change of scene, returning to the Michelin-starred Le Talbooth restaurant in Devon.

"During the next two years, I progressed from chef de partie to sous chef and started to realise that everything counts. The pieces of the jigsaw came together in my mind as I realised the importance of teamwork, staff and equipment.

Dodson may have gained some great learning experiences along the way but he says he learnt everything about cooking at the Waterside Inn. "The experience will stay with me forever. It was a massive operation, very full on with lunch and dinner service. I learnt everything about cooking food, seasonality, guest care, running a kitchen and running a business. Michel Roux was my mentor and something of a father figure. We still have a great relationship and he's visited the Masons Arms a few times," he says.

Consistency is the most important lesson Dodson says he took with him from the Waterside Inn to his own venture the Masons Arms. "Whatever your level, never accept something if you know you could do better. If you do good one day, you do good every day," he says, adding: "Don't expect instant success - many people expect rewards too early," he says.

HIGHS… I had 18 happy years at the Waterside Inn and moving the team from two Michelin stars to three was fantastic. It was such a family - really hard work but a wonderful winning team. It worked on every level - work wise and socially. I met a young girl, Sarah, at the local pub. She became my wife and the Ringers became the Fat Duck!

It was definitely a high to gain a Michelin star for the Masons Arms six months after opening. Another high was driving to the local garage on a Saturday morning five weeks after opening and reading a fantastic review in the Telegraph by Jan Moir.

I love the freedom of being my own boss. We make a decision on the day and it is implemented by lunchtime. My wife has been here since day one and we share the highs - the experience has strengthened our relationship.

LOWS… The Cliveden, Berkshire. Right place, wrong time. I started in October 2001, three weeks after the 9/11 terrorist attacks in the States, which was awful timing. The Cliveden that I joined wasn't the Cliveden that I left. I was there for three years and we had lost the start in Waldo's and didn't get it back. There were personalities in management I didn't like and I felt it would be much better for me to leave.

Age 51
Family Married with three children
Drives Renault Clio
Favourite holiday Lake Placid, the Point, New York
Working motto Do the best job possible while encouraging learning and discipline

CAREER HIGHLIGHTS

  • 2009 Mason Arms awarded Michelin star pub of the year
  • 1983-2001 Head chef of Michel Roux's Waterside Inn

RECESSION-BUSTING TIP

Be in control of your business. Double check portion sizes, wastage, invoices, costs and look at anything you can cut back on to make a difference to your profit.

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