Growing up in Rye in East Sussex, Brendan started working in kitchens from a young age following in the footsteps of his mother who was, and still is, a professional chef. Starting out as a dishwasher, Brendan honed his craft across multiple roles in and out of Rye, never once feeling his passion for the kitchen fade. Signing up to work at The Arts Club in Mayfair was Brendan’s first foray into life in a London kitchen. There he learnt the magnitude of working in hospitality. Taking his career global, Brendan worked in kitchens across the world, learning innovative cooking methods that he would later draw inspiration from at Warehouse.
Once back in London, Brendan joined the senior team at Aquavit, where, during his tenure, the restaurant was awarded a Michelin star within 6-months of opening. Following a three year stint there, Brendan felt a calling to pastures new, and a challenge that would see him take the Head Chef role at pioneering zero-waste restaurant Silo in Hackney, East London. Here, he worked with now close friend and mentor Douglas McMaster to challenge the world’s understanding of sustainable cooking where they together won a Green Michelin star. With a roster of new skills and a hunger to do something entirely his own, Brendan moved to the West End to become Head Chef of members club The Conduit, and their public-facing restaurant Warehouse.
Walter Pintus is arguably one of the capital’s most revered bartenders.
Walter got his first flavour for the hospitality industry at a young age when he joined the family restaurant business where he supported the bar team. Taking his career international, Walter honed his craft at some of the world’s most exciting, innovative and well respected bars including: Grand Hotel Villa d’Este on Lake Como, One Aldwich, Waeska Bar at The Mandrake, and the Rivoli Bar at The Ritz.
During his three-year stint at The Ritz, Walter entertained everyone from musicians and artists, architects and playwrights through to CEOs and politicians to win a host of awards including Best UK Bartender in 2013 with his cocktail recipes being showcased in every glossy from Vogue and GQ to The Cocktail Lovers.
In March of 2015, Walter was appointed Head Mixologist at the world-famous Connaught Bar, where he was the recipient of accolades including GQ’s Bar of the Year 2015, World’s Best Bar and Best International Hotel Bar at Tales of the Cocktail’s 2016 Spirited Awards, to be followed by Best European Bar 2016 at the Mixology Bar Awards in Berlin, Best Bar 2016 at Time Out London Bar Awards and a top five placing in The World’s 50 Best Bars. The following year, Walter became Global Ambassador for Beluga Vodka.
Following his stints at London’s leading bars, Walter joined The Conduit in 2019 as Head of Beverage. Walter’s work continues to excite and intrigue the industry by pushing boundaries and creating never-before-tasted mixes. Such concoctions saw him win Time Out’s Best Drink of 2021 with his hyper-seasonal gimlet that remains a steadfast favourite on the Warehouse cocktail list.
Head Pastry Chef
Deputy Bars Manager
Rachel Colombo Ryan