About us
Chef Hospitality Partners brings hands-on kitchen craft and senior commercial experience to food businesses of every size, from a first idea to a multi-site group.
London · Consultancy · Procurement
Experience
A hospitality career spanning 30 years, across every style of operation
Leadership
Senior commercial and culinary management, multi-site and multi-brand
Food safety
Level 4 qualified
Training
Hospitality management and culinary arts
Television
MasterChef, series 13
Based
London, working across the UK
Our story
Our founding chef’s career began in 1995 with classical training in hospitality management and culinary arts, and has since spanned almost every kind of food operation in the industry.
Michelin fine dining and luxury hotels. Independent and group restaurants. Street food. High-volume match-day catering at football clubs. Banqueting and large-scale events. Each runs to different rules, with different guests, margins, teams and pressures. Working across all of them gives us a bird’s-eye view of how food businesses really work, and what makes each one succeed.
That experience led into senior commercial management: setting culinary standards across multi-site, multi-brand operations, and working with franchise partners and finance, sales and marketing teams on budgets, menus and growth. Along the way, our founding chef competed on MasterChef, series 13, and gained a Level 4 qualification in food safety.
We founded Chef Hospitality Partners in London to put that breadth to work for food businesses of every size. Each engagement is led by senior people who have done the job, with trusted specialists brought in when a project needs them.
The path here
The same range we now bring to clients: the detail of a single service, and the systems and numbers behind a whole group.
1
Hospitality management and culinary arts.
2
Michelin fine dining, hotels, restaurants, street food, football clubs and events.
3
Budgets, standards and growth across multi-site, multi-brand operations.
4
Consultancy and procurement for every stage of a food business.
Operations we know from the inside
Michelin fine dining
Luxury hotels
Restaurants and groups
Street food
Football clubs and stadiums
Banqueting and events
Multi-site and franchise brands
What has stayed constant
Seasonal menus and nearer suppliers where they work on quality, reliability and cost.
Training that gives cooks and managers the skills and confidence to hold standards without us.
Recipes, specifications and routines that deliver the same plate on every shift, at every site.
