"If you always
do what you've always done, you'll always
get what you've always got”
My first job was as a part time washer up in a local, but rather well known fish restaurant for what can only be described as a ferocious Swede.
Cooking and hospitality was my thing and I was hooked after that. I was lucky enough to attend Le Cordon Bleu school, following that I applied and was successful to get a place on the Mount Charlotte Thistle Hotels graduate programme - the youngest person ever at that time to be accepted on the BA program. I then worked as a chef, I managed restaurants, both fine-dining and chain (Café Rouge), as well as working as a consultant for a Cambridge-based hospitality consultancy company. Then came Restaurant Associates, running £150m Key account contracts such as LWT and the Willis Group; Unilever Ventures as Operations Director and then with Artizian, first in operations then as Sales Director.
I set up my own business, Couture, in 2007, which was a £7m concession catering company operating in the private jet, museum, arts, film and TV sectors throughout the UK. When Couture was sold to CH and CO in 2012, I joined GHA Group as Managing Director, I was then Culinary Director for Alpha LSG Sky Chefs for the UK 2014-2018 and also had the privilege working with LSG Global Futures in Germany.
I have since consulted for several businesses working in the airline and travel sector, whilst building Libero Special Meals and Bare Food Travels brands and setting up the Niche Free-from Kitchen with Adrian. We also produce products for retail, airlines and private healthcare.
Since 2014 I have written for OnBoard Hospitality Magazine on food insights, trends and free from and the travel sector in general. I speak and cook regularly at events on free from cooking, and was featured on this topic on APEX media and APEX insider.
My first job was a washing up job on Saturday nights in a local restaurant. I soon progressed onto the floor a waiter and discovered my calling.
After university, my first full-time job was as an Assistant Manager at a pub/nightclub/restaurant and hotel in Skipton in Yorkshire. From there I went on to be Manager at a new bar and club in Bradford with the same owners. Then came a formative period at a restaurant chain called Pastificio, whose USP was that we made pasta onsite. At 28 I moved to London and did a 4-year stint at Heathrow T3 and then Gatwick, running food courts and branded concessions.
After that, digby trout Restaurants came along, where I started as General Manager for London Zoo. I went on to become Operations Director, responsible for the entire portfolio of 33 contracts with a turnover of £35m. I then joined Couture as Operations Director: From the very first interview with Marc it was clear we were going to work well together and throughout the ups and downs inherent in running a small business, we never lost sight of our vision.
In recent years I have overseen the restaurants, cafes, bars and car parks at the Barbican Centre and Guildhall School of Music & Drama as Head of Commercial Development: Managing catering contractors and inhouse operations that has given me a wider perspective of the industry.
Niche started its journey as a restaurant Marc and I opened in 2013 and fate has now put us in the position of being able to create something exciting together, building on our different but complementary skills and experience.
“I find that the harder I work, the more luck I seem to have”
Kitchen Production CDP
I joined Niche right at the start of the journey having previously working in fine dining contract catering, private yachts in Miami and running my own food-at-home business in Columbia.
Upon returning to the UK, I wanted a new challenge in food production and develop.
At Niche I work as a Chef de Partie running shifts and converting fine dining to mass catering without compromising quality.
Kitchen Production CDP
Since leaving college, I have worked as a chef across cafes, gastro pubs, restaurants and ski resorts. I wanted a new challenge so I joined Niche to learn about producing on a mass scale and all things Free-From.
I’ve enjoyed learning how to convert my favourite brownie recipe into a one suitable for a vegan and gluten free diet!
Every day I’m still learning and continuing my passion in food.
Kitchen Production Team Leader
My family own takeaways and restaurants, so food has been a part of my life since an early age.
I grew up living and working in the food industry but took a side step in studying Computer Science at university.
I applied as a kitchen technician but am now a key member working within the high-care plating area. I look forward to what Niche holds in the future for me.
High Care Team Leader
I have worked in the field of culinary arts throughout Europe for the past 20 years and have honed my skills at many fine-dining establishments during that time.
I started out in Greece working at Elounda Beach 5* Hotel, Stratos Vassilikos 5* Hotel and Hytra One Michelin star restaurant. I then moved to Monaco where I lead the kitchen as a Head Chef at Pacific Monte Carlo Restaurant for the following 2 years.
A decision to pursue a career in United Kingdom led me to London in 2012, a chance that allowed me to eventually join Sake No Hana from Hakkasan Group. Also had the privilege working with Sabor One Michelin star restaurant in the Head Chef role and most recently in La Bodega Negra.
Now being a part of Niche Free-from Kitchen, is giving me the opportunity to contribute to the team and share my years of experience and knowledge for better, safer and quality catering dining experience.
I was diagnosed as having Coeliac Disease at one years old. This meant growing up to double check ingredients and advocate for my own health.
The Free From market wasn’t as vast as it is today but as always, contains a lot of un-recognisable ingredients. I spent every weekend baking and cooking with my family so that I never missed out on what my friends had.
Fast forward to a BAhons and MSc in food later, I’ve worked developing allergen-free bakery products so that nobody else ever gets left out.
Having worked as a chef in the Niche restaurant in London and now at our production kitchen is Harlow, Niche means inclusion for all those with food restrictions.
Quality Assurance Manager
Having a degree in Chemistry and Biochemistry, I started and developed my professional career in Ebro Foods – Spain, as a Quality Technician, until I was promoted to the role of Quality & Laboratory Manager.
My passion for quality and detail makes my work a daily challenge, oriented towards continuous improvement.
Born in Argentina, raised in Spain and having lived in four countries, I love travelling and discovering new experiences, including culinary.
I arrived in London in 2019, having dedicated the last few years exclusively to motherhood and having a son recently diagnosed with celiac disease. Working at Niche is a great opportunity to continue my professional development in this very sensitive area of the food industry and contribute with my experience to achieve the business objectives, as well as learning about gluten-free cooking to apply in my own kitchen!