ABOUT

William Hemming

I’ve spent over 20 years working in kitchens across restaurants, hotels and large-scale hospitality environments.

Most of that time has been in high-pressure, high-performance settings — where structure, clarity and consistency aren’t optional, they’re required.

BACKGROUND

My experience includes working with:

• Gordon Ramsay Restaurants
• The Ritz-Carlton
• The Hoxton
• Kofler & Kompanie
• international projects and multi-site operations

Alongside this, I’ve been involved in multiple openings, concept developments and operational resets across different types of kitchens and service models.

WHAT I DO NOW

Through Smoke & Stone, I focus on helping operators build kitchens that actually work.

That means:

• concepts that translate into execution
• systems that hold during service
• operations that are clear, structured and consistent

APPROACH

I don’t approach projects from the outside.

Everything is based on real kitchen experience — how teams work, how service flows, where things break.

The focus is always the same:

Make it clear.
Make it work.
Make it hold under pressure.

FOCUS

I typically work with:

• restaurant operators
• hospitality brands
• investors and development teams

Often at points where things need to be built, fixed or stabilised.

SMOKE & STONE

Smoke & Stone is built around a simple idea:

Creative food only works when the system behind it is solid.

Structure creates clarity.
Clarity creates consistency.
Consistency creates performance.