Maiko Neill

Maiko Neill

Project Management, FOH Operations & Recruitment Consultant

Maiko has an operational management background in global luxury and experiential brand entertainment. Having worked for Selfridges as well as an international events career. Her expertise is in assisting restaurants, clubs and bars with training, mentoring and recruitment.

Hailing from Sydney, Los Angeles, New Zealand, and coming from a background in the film industry, Maiko has added this unique perspective in the hospitality experiences she has cultivated since settling in London 15yrs ago.

Maiko’s first 5 years in London were focused on FOH service, management and openings including venues such as Bungalow 8, 17 Berkley Street and The Scotch Mayfair.
Looking for a new challenge, started to focusing on the emergence of the luxury brand pop up scene in London which eventually led to recruitment for such events.
Training and hiring staff for brands such as Remy Cointreau, World Class House for Diageo, Peroni and the Davos Convention.
Finally putting together all the above skills as operations and project manager in the Selfridges restaurant head office.
Having a strong network within the luxury hospitality and events industry has allowed Maiko to have a unique connection with high end international brands, premium establishments, offering access to some of London’s most established and experienced hospitality professionals.

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WHAT IS A RESTAURANT CONSULTANT?

Lumiere Consultancy are a restaurant consultancy providing professional food and chef consultant services. Our Founder (Ben) has been a restaurant consultant for over 20 years and is now predominantly based in London. Our key areas of expertise are Restaurant Menu Design, Hospitality Consulting and Event Consultancy. 

On our website you will find some really useful information in our Restaurant Strategy topics and all our service related topics within Restaurant Consultancy.  We are full of passion, dedication and commitment. We believe in working with quality produce and great people and are fortunate enough to work with some of the most exciting and diverse restaurants in the UK.

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