Alex Webb is an award-winning chef known for precision, creativity and experience at the top of modern gastronomy. Having trained at The Savoy and worked with leading chefs including Hélène Darroze and Heston Blumenthal, Alex won MasterChef: The Professionals in 2020 and has built a reputation for refined, contemporary dining. Now Chef Patron at Orion, which launched at the end of 2025, Alex has a wealth of experience and advice to offer chefs looking to start their own business.
What motivated you to open your own business?
I’ve always wanted to have my own restaurant and it’s been a dream of mine since I was young. There’s something incredibly rewarding about creating a place that reflects your own vision and standards. When the opportunity finally came, it was both exciting and quite daunting, but that mix of emotions made it feel like the right step.
What has surprised you the most?
The sheer scale of it really surprised me. From the moment you get the keys to the day you open the doors, there’s an overwhelming number of decisions to make. Every detail matters, you’re shaping everything from the overall concept down to the smallest touches, like interior colours or even where the kitchen sink is positioned. It’s a much bigger undertaking than you initially imagine.
How did you approach site selection and funding?
Funding came first, which naturally influenced where I could look. I had my heart set on opening in Wimbledon, so I focused my search there. Luckily, a family friend came across a site that became available, and everything aligned at the right time. It was a combination of planning and a bit of good fortune.
What were the biggest operational challenges?
At the start, there’s always that concern about getting customers through the door, although thankfully we managed that well. Beyond that, the biggest challenge has been maintaining consistency – ensuring high standards in food, cleanliness and overall presentation every single day. On top of that, bringing together a brand-new team and getting everyone working in sync takes time and effort.
Were there gaps you had to quickly fill?
Being a chef gave me a strong foundation, especially in terms of food and kitchen operations, but it doesn’t fully prepare you for running a business. There are many other aspects like front of house, finances and management, that’s something you have to learn quickly. It’s been a continuous learning process, and I’m still developing those skills every day.
What have been your biggest staffing challenges?
The biggest challenge has definitely been finding the right chefs. It’s taken about four months to build the team to where it needs to be.
What would you do differently?
It’s tempting to say I’d give myself more time, but honestly, I think everything happens for a reason. I wouldn’t change much. One of the best decisions I made was setting a firm opening date and sticking to it, it gave the whole process structure and momentum, and ultimately helped bring everything together.
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