Tableside Talks: Lesley Anderson of Loden Hospitality

Lesley Anderson, Director of People and Culture, Loden Hospitality. Photo credit: Taylor McDonald Photo

We’re thrilled to welcome Lesley Anderson, Director of People and Culture at Loden Hospitality, to Tableside Talks, where we ask current industry leaders three questions about leading in hospitality.

From campfires to culinary excellence, Lesley's journey is a mix of passion and purpose. In the early part of her career, Lesley’s time as a camp counselor at Camp Seafarer not only ignited her love for leadership but also taught her the art of resilience and adaptability. Lesley’s knack for leading others took her to a career in hospitality by way of Ashley Christensen Restaurants (ACR).

During her 10-year journey at ACR, she rose through the ranks in leadership becoming a district General Manager and leading the Poole’s team to prestigious accolades like their 2nd James Beard Award. Now, as the Director of People + Culture at Loden Hospitality, Lesley continues to cultivate environments where people thrive, bridging her love for hospitality with her commitment to growth.

This interview has been edited for length and clarity.

Deirdre Auld (Tableside): Welcome in, Lesley! So excited to have you. What's your favorite thing about leading in hospitality?

Lesley Anderson: I have a lot of favorite things. I would say what stands out the most is being able to work with such a diverse group of people, whether that be from different cultural backgrounds or ages. I feel like what we all have in common is the love of hospitality. It's a really neutralizing force for everybody, and working with folks from different backgrounds is a great part of the human experience.

Deirdre: Amazing. It really sounds like you're getting the opportunity to meet so many different people and work with folks from all different walks of life. If you could say just one thing to somebody starting out in hospitality leadership, what would you say?

Lesley: Two things—I'm already going to break the rules of the question! Somebody gave me really great advice at the first service industry job I had. It was, “as soon as you wake up in the morning, and your feet hit the floor, get up out of bed, don't go back to bed.” That helps establish a really good routine. It can be so hard when you're working nights and weekends and keeping a wild schedule to find that rhythm and be able to enjoy the sunshine. So, as soon as your feet hit the floor, get up and move about your day.

The second thing is try to be a student of the space that you're in. It's very humbling to walk into a place and try to learn it and study it, and learn from the people that have been there and are a part of the fabric. It's the bit of advice I give to anybody that's a trainer or a trainee.

Deirdre: Great piece of advice. You're calling out something that's so challenging, especially when we come out of jobs where we work for long periods of time and we feel entrenched in those behaviors and patterns. It can be hard to remember that you have to be willing to be open to new ideas and new ways of doing things.

Lesley: Absolutely, and your background and other experiences and training can help inform you in the new space. But, every restaurant does it a little bit differently, so it’s important to come in and try to be a student those first couple weeks at least.

Deirdre: Absolutely. So Lesley, tell us, you have a busy job. You've been in the hospitality industry for a long time. Where do you find inspiration?

Lesley: I find inspiration in a lot of places. I would say traveling or going to new restaurants, coffee shops, or hotels in the area. It doesn't necessarily have to be outside of the region. But just going to places where you see that the service teams and the ownership are really plugged in and inspired to do what they're doing. It's very energizing to go into a new space and see people taking it seriously, but not too seriously, kind of effortlessly.

I find inspiration working on a team. It's very essential for me to have some type of position where I get to work side-by-side with folks. It's very energizing to me as an individual. I get inspiration by cooking at home and trying new things, trying new recipes, watching different shows and movies. Just trying to continue to learn about the industry, evolve, and experience new things. The great thing about our industry is that it is ever-changing, but the common thread is that we are all in it because we want to create a memorable experience for folks.

I love to be out in the field and amongst the teams, out at the properties. It is very energizing because I get to see what we work on and our bigger level ideas.

Deirdre: So, our last question for you today, Lesley, is—you have one condiment in your refrigerator. What is it?

Lesley: Duke's mayonnaise. Duke's mayonnaise is versatile. I was born in the Northeast, so I probably would have been a Hellman's girl, but we moved South when I was 10, and now I have an affinity for Duke's. Mayo is awesome, because it can be on a sandwich, it can be used as the base of a sauce. I just love it so much.

Deirdre: I share your particular affinity for Mayo, so I'm a big fan of that answer. Thank you, Lesley, for sharing your lessons in hospitality leadership.