Mason Lattimore
Interestingly, sometimes other people can see where you’re most likely to succeed, and this was especially true for Mason. He studied Home Economics in high school, and when asked what drew him to the subject, he said it was a great class because it didn’t require him to sit in front of a textbook, and there was always food to eat at the end. His end-of-year results even noted that he was one of the students “Most likely to succeed in Hospitality.” Being “most likely to succeed” is one thing, but true success requires ambition and drive; qualities we discovered Mason has in abundance.
However, like many young people, Mason didn’t really know what he wanted to do when he left school. After finishing Boys High in 2013, he decided that going to university and accumulating student debt for a degree he might not even use seemed like a waste. So, he took a gap year instead and worked at Misceo Cafe & Bar for Frank Pipe. Mason said Frank was a huge mentor for him and was the first man to make him realise that you could build a career out of hospitality.
Mason is deeply passionate about the hospitality industry and sometimes feels puzzled as to why people see it as a temporary profession. He mentioned that he still regularly gets asked, 'What else are you going to do?' as if hospitality isn’t a career, you can build a future on.
At one point, he was working three jobs: merchandising for Cerebos Greggs in the early morning, working as a barista and barman during the day at the Old Vicarage, and serving as a trainer developer at Orange Door Music Video on his days off. During this time, he watched his friends in higher-paying jobs enjoying life, but to establish himself, he had to work especially hard in lower-paying roles with longer hours.
During this time, he was seeking greener pastures and left his job at the Old Vicarage to run a bar called The Horse & Jockey for Gary Lawson. It was there that he discovered the pastures were not always greener and ultimately returned to his old job. Mason admits he always wanted to "be the man," long before he had the necessary skills or maturity.
Mason learned that Campbell Parker, the owner of The Old Vicarage, was looking to open a new bar. He applied months of pressure and pleaded with Campbell for the opportunity to manage the new establishment. After about six months, Campbell relented, and appointed Mason as the general manager of the Kaiser Brew Garden upstairs at Riverside and two years later, he became a co-owner. This illustrates how determination, drive, and a flair for something can lead to success.
Kaiser Brew Garden was Mason’s first major project, and he was eager to replicate this winning formula. Passionate about sports and recognizing that there was no true home for sports fans, he and Campbell set out to create an authentic sports bar. The pair also understood that to retain their staff, they needed to provide opportunities for growth, and a new bar would offer just that. Mason noted that providing food and drink is the easy part; it’s the staff who truly deliver the hospitality.
The Loft Bar opened on September 6th on the first floor of The Terrace Piazza. However, it seems the story won’t end there, as they always appear to be on the lookout for fresh opportunities. Mason said he feels incredibly proud of his city and honored to be part of its story.
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