1st July 2010
Winner - Steve Golding Sodexo Prestige
Steve Golding has been described as "the man who masterminds the feast at Royal Ascot". But his responsibilities extend much further – from the menu development and food preparation for four premier racecourses to a premier league football club.
At the Royal Meeting at Ascot, his team produces exceptionally high quality food for more than 45,000 hospitality customers over five days, with all the food produced on site using an extensive range of fresh local ingredients, which he enjoys sourcing.
His responsibilities range from 275 private boxes to the parade ring restaurant offering fine dining to 275 diners, the pavilion with a 1,000 cover fixed lunch, triple decker marquee with 1,000 covers on each floor, plus more that takes the daily capacity up to 10,000 covers.
In addition, his involvement in many charitable events has led to huge sums of money raised such as organising a committee that raised £23,000 for the Sodexo Foundation Stop Hunger Campaign.
As a manager, he has led and inspired his team to achieve high standards and developed young talent for the business, and appreciation for his skills can be seen in the number of accolades from diners.
At the Royal Meeting at Ascot, his team produces exceptionally high quality food for more than 45,000 hospitality customers over five days, with all the food produced on site using an extensive range of fresh local ingredients, which he enjoys sourcing.
His responsibilities range from 275 private boxes to the parade ring restaurant offering fine dining to 275 diners, the pavilion with a 1,000 cover fixed lunch, triple decker marquee with 1,000 covers on each floor, plus more that takes the daily capacity up to 10,000 covers.
In addition, his involvement in many charitable events has led to huge sums of money raised such as organising a committee that raised £23,000 for the Sodexo Foundation Stop Hunger Campaign.
As a manager, he has led and inspired his team to achieve high standards and developed young talent for the business, and appreciation for his skills can be seen in the number of accolades from diners.