Pathways: John Stratford, head concierge at the Vineyard in Stockcross

I joined the Royal Navy aged 16 in 1966 as a junior assistant cook. It was like an apprenticeship.

What was your first job?

I was a trainee at HMS Raleigh, moving on to HMS Pembroke in Chatham, Kent, and then to HMS Heron in Somerset, where I cooked for the officers. I then went to sea, on HMS Scarborough, HMS Fife and HMS Norfolk, each stint lasting three years. In between sea-going roles, I spent time ashore developing my cooking and service skills.

Eventually, after a long course at the Royal Naval college in Dartmouth, I was promoted to sub lieutenant and I ran catering departments within the Royal Navy as well as the Naval Cookery School. I associated with and served numerous high-profile guests, including members of the royal family and heads of state.

How did you make the transition into a job in hospitality?

I left the Royal Navy in 1994 as a senior lieutenant after 28 years of service. Job searching was not an easy task at that time, and I relied on The Caterer as a source of jobs. My intention was to find a position in a hotel, but after a couple of failed interviews, I realised the industry was wary of military disciplines.

What was your first job in hospitality?

I eventually found a position as a general manager with Aramark at the head office of the Courage Brewery in Staines. There I managed a small team catering for the Courage staff and I established more formal dining for the senior directors.

Who was your first mentor or role model in hospitality?

I always admired the Roux brothers for their skills. On one ship I was serving in, I introduced à la carte menus for the officers, picking up ideas from The Caterer.

Could you talk me through the steps in your career in hospitality to where you are now?

After Aramark I was head-hunted to join the Naval College in Greenwich to run their facility as general manager. I then moved on to Charlton House, which had a contract in Newbury with a department store (Camp Hopson) to oversee catering outlets. Two further roles followed in Newbury, as manager of Heatherton's, a terrific bakery/café, and then the West Cornwall Pasty Company as manager. Then came the opportunity at the Vineyard hotel.

What industry networks have you been part of that have supported you in your career progression?

After the Navy, I joined HCIMA (now known as the Institute of Hospitality) and was given full membership based on my career development and experiences. In the mid-1980s I won a bronze medal for a dish at the International Salon Culinaire in Bournemouth. Since then, at the Vineyard, I have won customer service and employee of the year awards.

Have you embarked on any additional personal career development?

I have completed Wine & Spirit Education Trust courses to keep up with our award-winning sommelier team.

What are the biggest challenges you've faced working in hospitality?

Leaving the Royal Navy and adjusting to civilian life. I was used to travelling with all my different posts, and while I enjoyed the variety of moving from ships to bases, I realised that my next step should be land-based.

What advice would you give someone starting out in the industry?

Be patient and willing to learn from day one – be flexible and don't be afraid to diversify to learn even more. You don't have to stick to one aspect of hospitality for life – I started as a cook, moved up certain ladders, and now have a wonderful job with so many strands to it, which I love.

What are your career goals?

Let's be realistic. I am 72 years old, and have been at the Vineyard for seven years, and I love it. I want to stay here, learning more and more from my hotel colleagues, for as many years to come as possible.

Who inspires you in the industry?

César Ritz, for the way he built his ‘empire', but also many of the other great names before us – Auguste Escoffier, Alexis Soyer, Conrad Hilton, to name but a few. The work these people did established the industry we have.