Not only will the three well-respected chefs be working with teams from BaxterStorey, Compass Group and Elior, they will also be in attendance on Monday 27th February. John Campbell, the 'cereberal chef' and one of the UK's most celebrated culinary stars, has long been admired for his ability to combine complex elements into dishes which, on the surface, appear relatively simple. Since beginning his career in 1987 as a commis chef he has worked his way through the ranks spending time at Forte plc, the Grosvenor House Hotel and the Dorchester Collection. He achieved his first Michelin star in 1997 at Lords of the Manor in Gloucestershire and was awarded a second a decade later, for his work at The Vineyard at Stockcross. As well as securing a global reputation for outstanding cuisine, John has run a successful Academy for young, enthusiastic chefs from all over the world and has established himself as an important opinion-former in the industry. He will be working alongside a team from BaxterStorey to create the starter course. Jason Atherton, renowned chef and owner of Pollen Street Social, will be working with Compass Group to craft the main course. Describing his cooking as having "one foot in the 21st century and the other firmly planted in tradition", Jason has worked in London, Spain and Dubai, with acclaimed chefs including Marco Pierre White, Gordon Ramsay and Ferran Adrià. A regular guest on BBC One's Saturday Kitchen, he also appeared on BBC Two's Great British Menu in 2008, winning the starter and main course section. For the dessert, William Curley (patissier and Britain's Best Chocolatier, 2007-2011) will be working with Elior to deliver a unique and inspirational dish. William's career began with an apprenticeship at Gleneagles, which was followed by six years working with established chefs such as Raymond Blanc, Pierre Koffman and Marco Pierre White. He also led a team of 21 pastry chefs at The Savoy Hotel, under Anton Edelmann. In 2004 he opened the first William Curley boutique with wife Suzue, later expanding with a second site and a concession in world-renowned department store Harrods. The Big Event at Hotelympia 2012 will bring together a whole host of established and emerging stars from the worlds of hospitality and entertainment. In a first, industry charities Hospitality Action and The Springboard Charity have joined forces to raise vital funds for their respective programmes. Organisers are encouraging people to pledge their support, by becoming a sponsor or through booking tables. For more information www.thebigevent.uk.net