Mridula was invited to participate in the 2020 Women in Culinary Leadership Programme and actively champions gender diversity in our kitchens.

Leo grew up on a farm in a small town in Austria which nurtured his passion for the farm to fork process from a very early age.

Celine is a globe-trotter and has previously worked in South America and the Middle East in fine dining restaurants and Embassies.

Chris has hosted successful two seasons of Cooking at Home with Chef Chris, which had a celebrity guest line-up, educating people about simple and effective methods for cooking fresh, seasonable, and sustainable foods.

Ryan is a culinary expert with a prestigious career spanning 23 years, including time spent training in France. He is also a member of the Craft Guild of Chefs.

Together with the Swedish National Team of Chefs, Krister has won four Olympic gold medals in the Culinary Olympics, an Olympic silver and bronze, two World Cup gold medals and two World Cup silver medals.

Einav is an accredited contributor to Art & Cook, was an instructor at the Institute of Culinary Education in Manhattan, has held a TED Talk, and competed on the acclaimed Food Network’s “Chopped.”

Arjyo has served as personal Chef for Dr. Manmohan Singh (Prime Minister of India) and Mr. Pranab Mukherjee (ex-President of India) along with 250 other high-level Indian delegates, during the ASEAN Summit, 2007 in Cebu City.

Adrian leads our Compass Group New Zealand National Culinary Council, consisting of a panel of executive chefs across the business, to support continuous menu development to ensure our menus remain on trend, seasonal and appropriate for consumers.

In 2013, George was awarded the prestigious Master Chef Accreditation by the Culinary Federation of Australia, the highest accreditation possible within the culinary arts.

From the beginning of her career with Levy Restaurants, Jennifer’s culinary vision excelled, and she was invited to cook as a guest chef at the James Beard House in New York after her tenure as executive chef saw her restaurant receive critical acclaim.

Felipe’s passion for food and cooking started at a young age, by assisting his Italian grandmother to make craft pasta and breads.

Jeffery is a National Board member of the American Culinary Federation Education Foundation (ACFEF) which evaluates all aspects of culinary school programs from secondary, to post-secondary, to certification.

André is a member of the association "Euro-Toques Deutschland" which is committed to the protection of natural food production, supporting traditional artisanal producers and preserving Europe's culinary traditions.

Scott leads a team that are responsible for all the food served across our defence sites which include the Army, Royal Airforce, Navy, Training Camps as well as our local and National Government Contracts.

Gencer realised his passion to be a chef whilst studying at the College of Tourism Administration and Hotel Management, and then went on to graduate from culinary school in Australia.

Chef Air is passionate about promoting Indigenous Australian recipes. She created the 'Bush Tucker How-To Guide'; encouraging and teaching her colleagues across Australia how to incorporate more native ingredients into their cooking.

Chef Nathalie is a people leader who goes to every length for her team. Her colleagues say her greatest strength is being able to look people in the eye, listen to their needs and cater to their taste.

Chef Tianna is passionate about supporting local producers, promoting food waste reduction and reducing Compass Group Colombia’s environmental footprint through clever menu engineering.

Chef Leung has always been enthusiastic about giving back to his local community. For him, being a charity worker is actually very similar to being a chef. Both bring satisfaction to others. He loves to see the satisfied smile from diners or beneficiaries after enjoying his service.

Chef Laurent has an ambition to share his love of gastronomy with as many guests as possible. He is always thinking about what his team can do to reduce their environmental impact. One of his main passions is reducing food waste, for which he pioneers a waste management system in Belgium with Winnow.

With Chef Raheem’s determination, can do attitude, infectious smile and positivity he won gold at the Local Authority Caterers Association 2023 School Chef of the Year competition. His cooking style involved encouraging children to eat more vegetables and try new spices.