Amadeus appoints executive chef for National Exhibition Centre

Paul Connolly
12/02/2019 - 08:58
Venue and event caterer, Amadeus, has appointed Paul Connolly as the executive chef for the National Exhibition Centre (NEC).


Connolly has worked for the business for over 30 years, starting out with Amadeus as a trainee at 17 years old.

Since joining the company he has ‘steadily’ risen the ranks, holding a number of catering positions with the NEC Group.


He said: “After my first day with Amadeus as a trainee, I knew I wanted to make a career in event catering. And I’ve never looked back – it’s such a varied and exciting industry to work in, there’s no chance of feeling unfulfilled. While I’ve been working at the NEC, I have seen the both the industry and customer expectations change dramatically.

“Our food offering is almost unrecognisable to where we were 30 years ago – today, the F&B concepts we are creating and the level of service we offer customers is comparable to that you’d find on the high street.”

Connolly will be responsible for the culinary strategy for the venue, including menu development, procurement, food safety and sustainability initiatives in addition to being responsible for delivering fine dining menus for Amadeus’ live events portfolio at the NEC.


Following his own experience with Amadeus, Connolly is ‘passionate’ about developing grass roots culinary talent.

He is an ambassador for Amadeus’ apprenticeship programme, which sees apprentices work towards positions of permanent employment.
 


Connolly said: “Amadeus is a fantastic business to learn and progress with. The entire management team is very motivated to nurture and develop talent from a grass roots level right up to Executive Chef level. I have learnt so much with Amadeus and am excited about this new chapter leading the culinary strategy for the NEC.”

Copyright 2019 Craft Guild of Chefs

Design & Development by Eton Digital