Tavistock Restaurants

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Tavistock Restaurants Reviews

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Tavistock Restaurants CEO Bryan Lockwood
Bryan Lockwood
6 Ratings
  • Tavistock needs to make $ for the investors.

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Cook in Los Angeles, CA
    Former Employee - Cook in Los Angeles, CA
    Doesn't Recommend

    I worked at Tavistock Restaurants (Less than a year)


    The chefs made an effort everyday to make a nice staff meal. The Exec. Chef, CDC and Sous were very qualified and great to work with. The foh staff were also great and very polite, even when the restaurant was slammed.


    Low pay. The line cooks were mostly Mexican/Hispanic. Although we got along great because of my Spanish speaking ability, I don't enjoy working in such kitchens because of the "La Raza" effect. Almost all of them are hacks imo. Don't get me wrong, they are great short order cooks but not restaurant material. Why does Tavistock hire very qualified chefs but also hire hack cooks to execute the food?

    Advice to Management

    Spend money on experienced cooks or culinary graduates.

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