Charles Merchie, general manager at The Feversham Arms Hotel and Verbena Spa in Helmsley, North Yorkshire

The 53-year-old has devoted his entire career to five-star luxury and quality, scrutinising the finest of intricate details an everyday task.

He's travelled the world too, enjoying spells in Hong Kong, China, Malaysia, Italy and Germany.

But while his passport might be showing signs of fatigue from its frequent use, France-born Mr Merchie is far from worn out.

He loves the industry, its people, and being the man responsible for giving customers that first-class experience.

His migration into the food and hospitality industry was a natural one, his love of good homemade food as a youngster set him on the path to success.

That journey has now taken him to The Feversham Arms Hotel and Verbena Spa in Helmsley, North Yorkshire, where he is general manager, and he says he has no intention of slowing down.

He said: “When you get to a position when you can start to look back, you get to remember all of the good things, the things that you have achieved, and just how enjoyable it has all been.

“I have always been in this industry, right from college, and have gone from the kitchen doing some pastry work, through to the management side.

“This industry is great because you are always working with people; customers, staff, the supply chain, the community.

“It is always about the people and managing their expectations because everyone has them and that is what this job is focused on.

“My passion for cuisine has always been there.

“My mother was a great cook and we would always enjoy wonderful homemade casseroles and fantastic roasts.

“My father was an engineer and used to entertain guests a lot of the time.

“He had a lot of friends so we would be out once or twice every week in restaurants, and when you're a young boy experiencing that, it is easy to get addicted to the good stuff.

“I worked in Germany in a very traditional Bavarian restaurant in Munich, Venice, Hong Kong, China and Malaysia.”

Mr Merchie also spent time at Wood Hall Hotel and Spa, in Wetherby, and was venue director at Aleo Casino, in Leeds, before moving to Feversham.

So what does a man who has seen the world see in his North Yorkshire venture?

It all comes back to that quest for perfection and the very real willingness to create something special while nurturing the next generation of workers.

He said: “This is a very exciting project, and one that is creating luxury and building on an already excellent reputation.

“Our restaurant has three rosettes but we are building more and more because luxury evolves every day.

“It is not a destination but a journey, and every day there is something that occurs which lifts expectations higher and higher and we need to move with that.

“If you stand still for five minutes someone else will overtake you.

“Being a general manager is a complex role and you need a lot of different skills and knowledge from the hospitality, the people, the food, the wine, service and even the WiFi.

“You have to go at it from all angles and this is more complex than running a larger property because there you have more teams of workers covering different areas.

“But I'm more hands-on here and that gives you a real buzz.

“You have to be unique and use that to your advantage.

“As long as the flame is still burning, I will carry on because although it is a tough industry, it is the best industry to be in.

“You have to have the passion to want to do it, and for any young worker I would say it is a terrific opportunity.

“Push your boundaries and widen your horizons, go out into the world, experience it, and build a future.”

Favourite North-East building and why? Durham Cathedral.

It was once voted most beautiful building in the world and my son sang there as a chorister.

What was your first job and how much did you get paid? Commis Waiter in one of Alsace's top five-star hotel.

I was paid 400 French Francs or £250 in today’s money.

What is the worst job you've had? Never had one, only some that I didn’t enjoy very much.

What would you cook for me if I came around for dinner? Cassoulet with Duck Confit.

What would your superpower be? Time travel.

Name four people, dead or alive, who would be at your perfect dinner party. Napoleon, Sean Connery, Charles De Gaulle and Nelson Mandela.

Most expensive thing you've bought - other than car or house - and how much? Burmese Sapphire worth £5,000.

Who is the best person to follow on Twitter and why? Lord Alan Sugar.

Favourite book? Blink, by Michael Gladwell.

When did you last cry? Two-years-ago, there were tears of joy and emotion when I left my last job at Wood Hall.

What is your greatest achievement? In 1986, I managed the restaurant team that achieved three Michelin stars for the first time in Italy at Ristorante Gualtiero Marchesi.

What's the best piece of advice in business you've ever been given? Leave no stone unturned.

Favourite animal and why? Our Border cross Jack Russell because she’s so funny.

Most famous person on your mobile phone? A footballer from Leeds United.

What was the last band you saw live? Italian rock star Zucchero in York a few years ago.

Describe your perfect night in. With my wife (children on a sleepover). I would cook a lovely French dinner: fois gras, Chateau Briand, pear tart Tatin and a bottle of Krug. Then watch an old Italian movie, with coffee and Calvados.

In another life I would be... A wine maker Who would play you in a film of your life? Robert De Niro.

What irritates you? Sloppiness and indecision.

What's your secret talent? Negotiation.