Wellington Place is more than just bricks and mortar, it’s a thriving community powered by people. This series of interviews aims to highlight some of the people of Wellington Place, share their inspirational stories and find out why Wellington Place is much more than just a place to work…
Bart Cook-Sugiman, business development manager at Equifax, makes a valuable contribution to our Inclusivity and Diversity Working Group at Wellington Place. But Bart’s story doesn’t stop there. He’s also a co-founder of award-winning Kuala Lumpur Café in Leeds! We chatted with Bart about his role at Equifax, his passion for inclusivity, and his role in the restaurant’s success story.
Interview with Bart Cook-Sugiman, business development manager at Equifax
Can you tell us a bit about your background?
After graduating from Leeds Beckett University, I worked in financial services for four years. Then, in 2019, a combination of my partner’s Malaysian heritage and my own skills in business development, resulted in a joint decision to open a Malaysian restaurant in Headingley named Kuala Lumpur Café, which specialises in Nasi Lemak and Malaysian curries.
In November 2022, I got a job at Equifax and made my return to financial services, and we sold our business three months later. Outside of work, I love being active! I enjoy running with the Wellington Pacers and with the Leeds Dock Running Club, playing tennis, cycling and swimming.
Can you tell us more about your career at Equifax so far?
When I first joined Equifax, one of the three major credit referencing agencies in the UK supplying data, credit reports and scores on both individuals and companies, I took on the role of client service manager. I worked alongside account directors to ensure clients received outstanding levels of support with the systems and solutions we provide to them.
The beauty of the job is the variety of queries that land in my inbox, as well as the ability to make a difference by building strong relationships with both clients and the wider Equifax team. I’ve recently switched roles to become a business development manager and joined the sales team.
We heard you’ve joined the Inclusivity and Diversity Working Group at Wellington Place. Can you tell us what the group does and your role in it?
Wellington Place currently has two working groups which you can join. One is the Inclusivity and Diversity Working Group, which I’m a part of, and the second is the Greener Wellington Place Working Group which focuses on sustainability.
The Inclusivity and Diversity Working Group meets quarterly to discuss best practices on topics like inclusive language and equal representation and is open to all.
At Equifax, I’m actively involved in our Global Equifax Pride Network, which is an internal community that provides support and visibility for the LGBTQ+ community within our company. While I’m passionate about the work we’re doing at Equifax, I was eager to see what other organisations in the Wellington Place community are doing to promote inclusivity and diversity too.
It felt like a natural extension of the work I’m passionate about, and I was excited to collaborate with like-minded professionals from different industries.
Can you tell us more about founding Kuala Lumpur Café?
Founding Kuala Lumpur Café was mainly my partner’s idea, combining his hospitality experience and love for Malaysian cuisine. Despite starting with limited funds, we built a strong brand and attracted a diverse clientele, so it will always be our biggest achievement. In our first year, we were nominated for the Yorkshire Evening Post Oliver Awards 2022 and won Best Customer Service, which meant a lot to us both.
After two successful years – including having to navigate the Covid pandemic – the cost-of-living crisis led us to sell the business. Although it was a tough decision, we’re excited to see the restaurant thrive under new ownership and look forward to visiting its new location at White Cloth Hall. We’re grateful for the support we received through the bad times and the good.
What’s your favourite thing about Malaysian cuisine? Do you have a favourite dish?
My favourite thing about Malaysian cuisine is the blend of flavours. Imagine cramming Thai, Indian and Chinese flavours into one dish. But, if I were to pick one dish, it would have to be Assam Laksa which is a spicy and sour fish soup most famous in Penang.
What three words sum up Wellington Place to you, and why?
Modern – the architecture around Wellington Place is bold and innovative.
Sustainable – what might not be obvious at first glance is that sustainability is at the heart of the neighbourhood.
Supportive – the environment and everyone you meet are kind and encouraging, especially those within our Inclusivity and Diversity Working Group.
