The Graduate: Kit Greengrass

At our recent Open Event, one of our guest panellists was 2022 Culinary Diploma graduate Kit Greengrass who now works at Sybarite, an architecture and design studio in London.

But Kit spends his days helping to design menus, not buildings, as part of his work as an in-house chef for the firm. Alongside Humphrey Fletcher, another Diploma graduate and head chef at Sybarite, the pair create daily lunches for its employees with a focus on seasonality.

The in-house chef position at Sybarite was secured by previous graduate Heather Deignan Gough who worked at the studio for two years before moving to Lisbon where she now lives and works. Kit was her successor.

At our recent Open Event, Kit talked about his career pathway after graduating from the Culinary Diploma.

‘I started at Sybarite a month after I left Leiths and I’m still there now.

‘Before I came to Leiths I worked in film for three years, I really enjoyed it but then burnt out and decided I needed to do something else.

‘I always had a massive passion for food and was looking for jobs in the industry. But kept getting rejected because I didn’t have enough experience or qualifications.

‘I came and did a day course and was sold on the Diploma after that.

‘It was nice to come into school every day and be surrounded by classmates who all have the same level of passion as you do.

‘The teachers are just so nice and everyone’s so happy to help you in any way they can.’

Kit spoke about how his time on the Diploma totally changed his approach to work too.

‘Before I came to Leiths, time management and organisation were really “‘not me”’ in a work context.

‘You learn to deal with it through time plans, getting everything in order and making sure you do everything on time and afterwards it really helps in your job.’

Natasha Manzaroli, COO at Sybarite, tells us ‘Kit has very quickly become part of the Sybarite family, popular and funny. He and our head chef Humphrey are very much part of the culture of Sybarite, they make a great double act and are fondly known as “The Bolognese Boys”.

‘There is great camaraderie between the two in the kitchen and the staff love Kit’s creations when flying solo and innovations to the weekly menus when working as part of the team.’

Sarah Keene, our in-house recruitment expert who runs Leiths List, commented that ‘Connecting with Natasha at Sybarite is always a pleasure and for our grads the business provides a happy and fulfilling work environment.’

If like Kit was, you’re considering starting a career in food, pop along to our next Open Event tomorrow. We’d be delighted to meet you. Get one of limited places left here.