Nick Jones, founder and former chief executive of Soho House, has launched his latest venture, the St Clement hotel in London, marking his return to hospitality following treatment for prostate cancer. The new hotel, which opened in June, features 90 rooms, 15 suites, two restaurants—including the highly popular Café Clément—and a health club. It is positioned as a luxury yet relaxed venue, blending modern amenities with an atmosphere designed to feel welcoming and unpretentious.

Jones, 62, who founded Soho House in 1995, is widely recognized for transforming the traditional private members’ club model into what he describes as “casual exclusivity,” emphasizing cultural connections rather than social class or wealth. Over nearly three decades, he expanded Soho House from a single London location into a global network spanning 50 clubs in 19 countries, including cities such as New York, Berlin, Mumbai, and Hong Kong. Despite its growth and commercial success—including a public listing on the New York Stock Exchange in 2021 and a subsequent $2.7 billion take-private deal in 2025—the brand faced criticism for diminishing exclusivity, with some observers highlighting tensions between cultural cachet and monetary influence among members.

Jones contests the notion that Soho House sought to be exclusive. He emphasizes inclusivity, noting efforts to attract a diverse membership based on shared interests, including discounted fees for members under 27. He acknowledges challenges in balancing expansion with maintaining a “warm” atmosphere, a goal he likens to the comforting familiarity of a “warm bread roll.” His successor, CEO Andrew Carnie, is credited with managing this balance in ongoing global growth.

Born in Surrey and overcoming severe dyslexia, Jones began his hospitality career as a teenager working behind a bar and later at Trusthouse Forte. After a series of early ventures, including a short-lived restaurant concept called Over the Top, he opened Café Boheme in Soho in 1992. This venue, noted for its late-night hours and social energy, laid the foundation for Soho House. The club itself began above Café Boheme, initially inviting creatives from film and television to join before expanding worldwide.

Jones describes how his personal battle with cancer shifted his priorities, reducing his appetite for constant travel and prompting a desire to focus on projects that offer stability and enjoyment. The St Clement project emerged from collaboration with property developer Mark Wadhwa and aims to redefine luxury hospitality for today’s clientele, combining attention to design details with a relaxed, friendly environment. Jones remains closely involved in the hotel’s operations and design, emphasizing a customer-centric approach that minimizes typical inconveniences, such as charging for minibar items or long check-in times.

Café Clément, the hotel’s flagship restaurant, features dishes crafted by chef Danny Bohan, formerly of The River Cafe. The menu reflects a blend of refined tastes and accessible dining, with items such as a parmesan custard topped with caviar and hand-cut chips affectionately named “crinkles” by Jones. The restaurant quickly gained popularity, attracting notable guests from entertainment and the arts.

Jones stresses the importance of engaging with staff personally during hiring, believing that creating connections enhances service quality. Though no longer involved in daily management, he describes himself as a “recovering workaholic,” dedicating time to recruiting and shaping the team at the St Clement.

Reflecting on Soho House’s evolution, Jones admits to some regrets about stretching himself thin across various brand extensions, suggesting he might have focused more narrowly on the core clubs. He also expressed reservations about the public listing experience, which he felt imposed pressures that conflicted with the company’s culture.

As he embarks on this new chapter, Jones aims to continue blending thoughtful design and hospitality with a welcoming spirit, drawing on decades of experience to shape environments that resonate with guests beyond mere luxury.