Jerôme Allaguillemette

The Path

Speed and adaptation sit at the start of Jerôme Allaguillemette’s bar work in London, where a barista job in a coffee shop turned into a live lesson in bartending. When the space became a restaurant and cocktail bar, the move from coffee service to mixed drinks was not planned career design; it was a practical adjustment made to stay in the room and keep working. That shift set the tone for a career built on quick uptake, direct learning, and staying useful under changing conditions. London hospitality then gave that learning a sequence of posts that tightened his command of service and pace. Jerôme Allaguillemette worked as manager at Lord Wargrave in London, then as Senior Bartender at BamBoo in London, before moving to Bar Manager at Sexy Fish in London from 2015. Each step added responsibility, and each role pushed the same essentials further: floor awareness, timing, and the standards required to keep a bar operating cleanly.

The Work Today

Caprice Holdings now draws on that background in the way its bars are run, with Jerôme Allaguillemette leading the operation and treating consistency as a working requirement rather than a slogan. His own measure is plain: “Quality of the spirit and how the brands match Sexy Fish are paramount elements in our decision-making.” The focus is on fit, not noise — on whether a product belongs in the room and supports the identity of the bar. The same directness extends to the service culture around the bar. Jerôme Allaguillemette names the working qualities that hold the job together as “Passion, commitment, patience, and a genuine love for people.” In practice, that means a bar built on control and attention, but also on the interpersonal steadiness that keeps service moving through long shifts and changing demands.

In Their Words “Quality of the spirit and how the brands match Sexy Fish are paramount elements in our decision-making.”

Acclaim

The 2015 move into bar management at Sexy Fish marks the clearest point of recognition in Jerôme Allaguillemette’s record. By then, the shape of the career was already established: barista to bartender, bartender to manager, then onward to head of bars. It reads as accumulation rather than leap — experience gathered through service, pressure, and repeated responsibility until authority becomes part of the work itself.