Founder Spotlight: Chris

If you have spent any time at Nectar, you have likely crossed paths with Chris. As General Manager and co-founder, he moves between the floor, the bar, the kitchen and the office, making sure everything runs smoothly while still taking time to connect with guests. His journey to Broughton Street did not follow a traditional hospitality path, but that is exactly what shapes how he approaches the venue today.

What is your background, and how did it lead you to Nectar?

I grew up in Switzerland and worked in marketing for about fifteen years, mainly with small businesses in the hospitality sector. Opening my own place was always in the back of my mind. During COVID, while we were all living together, the idea of opening a bar came up for the first time. From that moment on, we started working towards it seriously.

What does your role as General Manager involve day to day?

A bit of everything, really. I speak with suppliers and brand representatives to build relationships, and most days you will see me on the floor serving plates. Some nights I am behind the bar making cocktails, and occasionally I help Margarita in the kitchen. After closing, I handle finances and admin. There is always something to do.

What makes Nectar different from other places?

Eirini once said it feels like we are inviting people into our home, and that sums it up perfectly. When you invite guests over for dinner, you want everything to be right and for them to feel special. That is how we approach every service.

Which items on the menu feel most personal to you?

Definitely the Chemistry Lessons cocktail. It was the first drink we made where I felt we had something truly outstanding. On the food side, the Spanakopita brings back memories of watching Eirini and Margarita preparing it together like a ritual.

What experience do you want guests to have?

I want people to relax and enjoy their time without feeling pressured to order anything specific. I do love when guests ask for recommendations though, because we can tailor the experience to exactly what they want.

What has been the biggest challenge since opening?

Understanding how the hospitality world really works. Suppliers are incredibly important, and there is a huge amount happening behind the scenes to keep everything running smoothly.

What moments make you most proud?

It happens almost daily. Seeing a first-time visitor taste a dish and light up, or watching someone try one of our unusual cocktails and immediately want to understand it. And of course, when regulars come back again and again and we build real relationships.

What would you recommend to someone visiting for the first time?

Food-wise, the Chicken Skewers or the Sea Bass are great starting points. With drinks, I usually encourage people to try one of our specials, especially if they have already explored the main menu.

What inspires you when creating something new?

Flavours and memories, mostly. I am lucky to work across both the kitchen and the bar, so I can bounce ideas with the team. Collaboration usually leads to the best results.

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