Ben Murphy, head chef at Launceston Place, on his career in the hospitality industry

She wasn't very good at school, but she really enjoyed food technology because it was a good excuse to eat and do something practical. It all started when she was accepted into the three-year diploma course at Westminster Kingsway College, which offered her a different perspective. At first, it wasn't entirely clear what it entailed, but holding a knife for the first time and learning the basics of cooking led to the discovery of her true passion.

Cooking every day is, in his words, a hobby, with the added bonus of getting paid to do what he loves. Pierre Koffmann has been, and continues to be, a fundamental part of his career: he started working for him at Koffmann's, at The Berkeley, as soon as he finished university. He says they're like family now, and Koffmann is always ready to listen and offer advice. He has guided him and put him on the right path, and without him, he wouldn't be where he is today.

His main goal is to one day own his own restaurant, and at the same time inspire new generations by showing them that anything is possible if you believe in yourself and work hard. He lives in the moment and, for now, has a great team around him.

His advice to beginners can be summed up as: listen, stay focused, commit, and never give up. Ledbury is one of his favorite restaurants: always good and never disappoints.

Among the vacancies that particularly interest her is the one at Wonderland Restaurants: there are big names behind the project, and it's an incredible concept, something that hasn't been done before in London. Outside the capital, Birmingham seems very interesting to her based on what she sees on social media. It's smaller, but its culinary offerings look very promising.

Among the rising stars, Murphy cites Mark, his second head chef: he has never met anyone so focused and ambitious, and when Murphy is not on duty, it runs just as well as if he were present.