• Cyril McAree

Sodexo Cooks Up Trio Of New Appointments

One of the world’s leading catering organisations has the recipe for success, following the creation of three new appointments.

Sodexo Prestige Venues & Events has consolidated its position as a leader in the field with a number of new roles which will help drive the business forward.

Tom Beauchamp, who has worked for the company for five years, has become Development Chef UK and Ireland for Sports and Leisure, working on a range of strategies.

This includes looking at the offerings at all the venues run by Sodexo, along with ways of further developing their chefs

“My new role has been amazing so far,” said Tom.“And although my title is development chef, this isn’t just about developing our food offering, it’s also about introducing practices which will help our huge team of chefs to grow and innovate so that we are always offering something new and exciting to our customers. Tom still remains involved in major events and will also be running the food operation at this year’s Chelsea Flower Show.

Also in a new role is Ben Dutson, who has taken up the position of Regional Executive Chef, which will include overseeing the food operation at Ascot Racecourse, Bateaux London and Farnborough International Exhibition and Conference Centre.

At the same time, Ben will be responsible for culinary innovation and delivery of Sodexo’s major events business which represents some of the most prestigious dates on the British events calendar, including Royal Ascot, RHS Chelsea Flower Show, Henley Royal Regatta, The Open and Hampton Court Flower Show.

Joining the company is Ian Page as Head Chef for Major Events, who has a wealth of experience working in hospitality for major events as well as private companies.

Natasha Carr Marketing Manager for Sodexo prestige Venues & Events said: “All of these chefs not only have impeccable credentials but bring with a vast amount of knowledge and experience to the business

“They are aware of the need to offer the highest standards, incorporate the latest trends and anticipate the next and to concentrate on important issues like seasonality and provenance in everything we do.

“We are delighted to have such a strong team in these very important roles.”


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