Welcome to our Ambassador Series, where we shine a light on the hospitality leaders backing our community, representing the industry, and helping steer what’s next for HRC. We’re proud to have them involved, bringing their perspective, experience and sector know-how to the conversation. 

This week, we’re chatting with Robert Richardson, FIH MI, CEO of the Institute of Hospitality, as he shares his love of hearty one-pot dishes, reveals his favourite restaurant in Switzerland, and discusses what he believes every great hospitality venue truly needs.

1. Where is your favourite place to dine?

And what is your go-to dish there? Because I travel so much for work, I really value the chance to experience local culture through food. A recent standout was in Switzerland in the run up to Christmas- a classic panade with local sausage and broth, finished with a fantastic local beer.

2. What do you cook when no one is looking?

In terms of qualifications, I’m a chef, and the kitchen is very much my happy place. I’m a big fan of simple “one-pot” dishes, and at the moment my go-to is a harissa roast chicken with peppers and onions, served alongside a miso-baked sweet potato. It’s delicious, looks impressive when served, and hard to mess up!

3. What’s one thing you think every great hospitality venue should have?

Good people. Genuine, well-trained people who care. Beautiful spaces and great food matter, but it’s the people who create the welcome and the memory.

4. What trend or innovation in the hospitality industry are you most excited about right now?

For me, the biggest innovation is the shift towards hospitality as a force for social good, from workforce development and skills pathways to inclusive business models that welcome everyone. That’s where hospitality becomes more than an industry, it becomes a profession with purpose.

5. Which fellow industry professional would you like to share a drink with at HRC?

I’m always keen to catch up with industry leaders, independent operators and the next generation of hospitality talent, so for me, I’d like to share a drink with anyone with a good story, a curious mind and a real passion for hospitality! HRC is full of people like that, and that’s half the reason I look forward to coming back each year!

6. Why should people make HRC part of their 2026 plans?

Running a hospitality business is undeniably challenging right now, and at times it can feel as though our voice isn’t being heard, and that’s isolating. But we’re not alone. HRC brings our profession together each year, combining experience, new ideas and fresh thinking, and that is what keeps our profession moving forward. By sharing both our challenges and our successes, we learn, adapt and grow together. Events like this matter, because they remind us of the strength of our hospitality community. Why would you not go?