The Caterer Summit 2015 :: Speakers
owner
Hawksmoor
Will is the son of food and wine author and restaurant critic Fiona Beckett.  While other kids were out stealing hubcaps or honing their skills in pool halls, Will accompanied his mother to Michelin-starred restaurants. From the bad-lands of the Roux brothers' restaurants, he decided that his dedication to endless eating and drinking could only mean one thing – he had to open his own restaurant. Will and Huw Gott met at school at the age of 11 and went into business toge...more
Employment Tax Director
WMT
Peter Davies is a former Inland Revenue investigator with extensive experience in enquiries carried out by HM Revenue & Customs. Since joining the accountancy profession in 2004 Peter has advised businesses on employment tax issues including benefits in kind, PAYE and National Insurance, and more specialised areas such as employment status and termination payments. He also advises hospitality businesses (where he is a recognised national expert) and the construction industry on specifi...more
executive chef
Duck & Waffle
Duck & Waffle Executive Chef Daniel Doherty “Not many people have the luxury to do what they love. I am one of the lucky ones… As a chef, I have the opportunity to be inventive and create truly memorable experiences that resonate with people.” Native Brit Daniel Doherty is well on his way to becoming one of the most prominent chefs on London’s culinary scene. Born and raised in Shrewsbury, a quaint town nestled on the English countryside, Doherty starte...more
co-founder
Red's True Barbecue
Like the famous Red’s True Barbecue Donut Burger, where the holy union of sweet and meat defies all rational thinking to create an assault on the senses, so do James and Scott. As self-titled ‘Head of Aesthetics’ (James, 36) and ‘Master of the Meat’ (Scott, 37) at Red’s True Barbecue, their love for acting up, piss taking and stitching each other up (mainly James of Scott) belies a fierce and focused business acumen, an infectious passion for true Am...more
chef/patron
Galvin Restaurants
Originally inspired by the cooking of his grandmother, Chris’s career is one of almost forty years as a chef working in some of the finest restaurants and hotels on both sides of the Atlantic. His talent, enthusiasm and dedication never waning for the profession that he loves, and his commitment to training and giving back to the industry being recognised in his capacity as former Fellow at West London University, Chairman of the Craft Guild of Chefs Graduate Awards, and Ambassador t...more
CEO
The Future Laboratory
Trevor Hardy is CEO of The Future Laboratory and is responsible for the overall growth of the business; diversifying its products and services, expanding the countries in which it operates and creating new partnerships. He has presented to industry conferences and company events around the world on topics ranging from food & drink trends, luxury, future consumers, travel, marketing and technology. His clients have included Coca-Cola, InterContinental Hotels Group, Bacardi,...more
co-founder & CEO
Corbin & King
 Jeremy King, with Chris Corbin, is the owner of Corbin & King Limited, of which he is also CEO. Jeremy was born in Somerset in 1954 and educated at Christ’s Hospital. He initially pursued a career in merchant banking but gave that up to go into catering, becoming Searcy’s youngest ever manager at the age of 21. Although headhunted to run a restaurant, wine bar and wine importing business, he soon returned to his passion for restaurants with the arrival of American...more
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Managing Director
Macintosh Restaurant Consultancy
Stephen began to establish his restaurant operations consultancy in late 2014 after 15 years in some of London’s most iconic and celebrated restaurants.  Of Scottish origin, he moved south and joined Caprice Holdings at the end of the 90’s honing hospitality skills at J.Sheeky’s, the Ivy and Le Caprice. A period affectionally known as the end of the golden years to many great people who remain within the industry today.In 2003 he joined the then 'CKL restaurants&...more
co-founder
Red's True Barbecue
Like the famous Red’s True Barbecue Donut Burger, where the holy union of sweet and meat defies all rational thinking to create an assault on the senses, so do James and Scott. As self-titled ‘Head of Aesthetics’ (James, 36) and ‘Master of the Meat’ (Scott, 37) at Red’s True Barbecue, their love for acting up, piss taking and stitching each other up (mainly James of Scott) belies a fierce and focused business acumen, an infectious passion for true Am...more
project director
Conran and Partners
Tina studied architecture at Westminster before joining Conran and Partners in 1997 and completed her MA in Architecture & Interiors at the Royal College of Art in 2000.Tina’s design output stretches across many contexts and continents. She was lead interior designer for the award-winning South Place Hotel in London’s City which features 80 rooms, three bars and two restaurants. She has recently designed the interior of the contemporary brasserie Parlé in Istanbul, c...more
chief executive
Ennismore
Sharan oversees the various components that make up Ennismore, and is responsible for the overall strategy of The Hoxton and Gleneagles. Without the benefit of knowing 'how it should be done' across Hospitality, Sharan relishes throwing the daily 'curveball' or two at his team. He has been a jack of all but master of none in a career that spans private equity, a turnaround CEO and media entrepreneur.Sharan was educated at the Doon School in India, holds an Account...more
General Manager
The Berkeley
Justin runs the prestigious London Berkeley where he has been General Manager since 2012. Prior to this he opened Lime Wood in Hampshire where he served as Hotel Director establishing Lime Wood as one of the finest country hotels in the UK, as well as non executive director of the Pig hotels.Previously he held General Manager roles opening The Zetter Hotel in Clerkenwell and General Manager for Firmdale Hotels. He began his career working in kitchens whilst studying a BTECH diploma in Hosp...more
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founder
Inamo
chief operating officer
New hotel brand for Starwood Capital
David’s career began as a trainee with Hyatt International at their property in Birmingham. He then went on to gain practical experience with both Jarvis and Forte Hotels.In 1999 he joined the opening management team of Terence Conran’s Great Eastern Hotel and from there worked in a number of senior Sales & Marketing roles in high profile London properties including the Sofitel St James and the Jumeirah Carlton Tower.In 2006, David joined the award winning Hoxton Hotel init...more
chef restaurateur
Marcus Wareing Restaurants
Marcus Wareing is one of Britain’s most respected and acclaimed chefs. An incredible talent, Marcus started acquiring Michelin stars aged just 25 and he has been involved in the creation of many of London’s most iconic and celebrated restaurants including his own restaurant group. Marcus Wareing Restaurants includes his eponymous two Michelin starred Marcus at The Berkeley Hotel, The Gilbert Scott, an elegant British restaurant and bar in St Pancras and Tredwell’s, a vibr...more
co-director
The Clove Club
The Clove Club was founded by Daniel Willis, Isaac Mchale & Johnny Smith. Daniel & Johnny manage front of house. They both grew up in Manchester and have worked at Bistrotheque, 32 Great Queen Street, St John Bread & Wine, and St John Hotel before The Clove Club supper clubs and Young Turks at The Ten Bells History of The Clove Club The Clove Club started as a supper club in Daniel and Johnny’s  flat in Dalston in 2010.  The name is actually ‘b...more
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