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1 April 2016
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The recipe for collaboration

By Des Dearlove

This article is part of the Contemporary leadership series

The chef Vivek Singh arrived in London – for the first time – with his team of five chefs in December 2000. “All of the people who worked with me moved. It was a journey, an exciting change from doing a certain kind of cooking that everybody else was doing, to something that only we would be doing.”

On 21 March 2001 the Cinnamon Club restaurant opened its doors to the public with Singh and his team at the helm. Prior to accepting the job, Singh had never previously visited the UK. Suddenly, he was involved in the launch of a restaurant right in the heart of London and one which was making claims to revolutionise the eating experience.

Des Dearlove is co-founder of the Thinkers50. He is an Associate Fellow of Said Business School at Oxford University; an adjunct professor at IE Business School, where he taught the Strategic Communication Module on the International MBA; and the author of a bestselling study of the leadership style of Richard Branson. He has taught on the Oxford Strategic Leadership Programme, and the Swarovski Academy in Switzerland, and teaches media skills and crisis management at Cranfield School of Management.

He is a former columnist to The Times, contributing editor to the American magazine Strategy+Business, and co-editor of the bestselling Financial Times Handbook of Management. His books available in more than 20 languages include Gravy Training and Generation Entrepreneur (co-authored with Stuart Crainer).

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