Our Team

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Iqbal Wahhab OBE FRSA
Founder

Iqbal Wahhab was born in Bangladesh and came to Britain when he was just eight months old. Educated in London and graduating from the London School of Economics, Iqbal worked as a journalist in the national press for three years before setting up his own PR firm in 1991. The firm specialised in the food, drink and restaurant industries and inspired the launch of Tandoori Magazine in 1994. In 2001, Iqbal sold Tandoori to dedicate himself to launching his most ambitious venture to date – the multi award winning Cinnamon Club. In 2003 he co-authored The Cinnamon Club Cookbook and in 2005 ventured into the realms of classic British cuisine by launching Roast.

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Sergei Gubars
General Manager

Sergei joined us in 2005 after making his name at our founder’s first restaurant, The Cinnamon Club. Before that he started his restaurant career as an Assistant Restaurant Manager in the City after moving to London from his native Russia in 1996. From the very beginning, Sergei worked closely with our founder, Iqbal, to bring his plans for Roast to life and was subsequently awarded the Princeton Global Network Honours, which is given to distinguished individuals who have demonstrated a commitment to excellence in their careers and exemplary leadership within their communities.

A talented connoisseur of wine with a gift for picking the very best vintages every time, it’s thanks to Sergei that Roast has featured in the AA Notable Wine List since 2007. He’s also driven the creation of Roast’s own range of branded wines and spirits, from our Bacchus Reserve to our brand new second edition gin.

 

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Stuart Cauldwell
Head Chef

Our prodigal son Stuart Cauldwell has returned to us as our new Head Chef. Stuart was Senior Sous Chef with us for two years, having previously served as head chef at Gordon Ramsay’s The Narrow and subsequently as Executive Sous Chef at The Wolseley.

Stuart fully embraces the culinary and social values of Roast and has some exciting plans to add his experienced touch and flair to our menu. Be prepared for some exciting new dishes in the months to come.