Luke Johnson has invested in Lussmanns Fish & Grill, becoming a major shareholder and joining the Board of Directors of the independent, Hertfordshire-based restaurant group, which is opening a fourth site in Hitchin in June and planning for a fifth restaurant later this year.
The well-known entrepreneur and Chairman of private equity house Risk Capital Partners brings a wealth of knowledge and experience from his impressive portfolio of hospitality businesses, which currently includes Gaucho, Patisserie Holdings, Bread Ltd (Gail’s Artisan Bakery), Feng Sushi, 3Sixty Restaurants, Genuine Dining, Draft House, Grand Union and Small Batch Coffee.
Previously Chairman of PizzaExpress, where Andrei Lussmann gained much of his own early experience in hospitality, Luke Johnson grew the business from 12 restaurants to over 150. He started Signature Restaurants, which owned The Ivy, J.Sheekey and Le Caprice, as well as the Belgo chain, and developed the Strada restaurant concept from scratch through to 30 sites before selling the business.
Alongside his business interests, Luke Johnson is a former Chairman of Channel 4 Television Corporation and The Royal Society of Arts. He currently serves as Chairman of a number of charities and interest groups, writes a popular weekly column for The Sunday Times and is the author of several
books, including “Start It Up: Why Running Your Own Business Is Easier Than You Think”.
Andrei Lussmann, founder and managing director of Lussmanns, explained the benefits of this new partnership: “Luke Johnson is well known in the restaurant world and his involvement signals a more ambitious approach to making sustainable dining a commercial reality on today’s high street.
“His depth of insight, commercial nous and capital will support Lussmanns in its ever evolving journey. I am personally delighted by his arrival and look forward to the challenges and opportunities that we shall face together.”
Luke Johnson said: “I love Andrei’s restaurants, and think they offer affordable neighbourhood dining at its best. I’m glad to be partnering with him in this venture.”
