As Sodexo enters its 60th year, the business is sharpening its focus on what has always been at its heart: food, culinary expertise and the people behind it. For six decades Sodexo has delivered food services to schools, hospitals, defence sites, offices, offshore locations and live events.

The renewed focus brings together Sodexo’s senior culinary leaders from across its business to drive the next chapter of its food ambition, supporting the company’s strategy to create future-ready food services, combining menu personalisation, automation and sustainability across its portfolio of distinctive food brands.

Alongside the day-to-day delivery of exceptional food at every site, the team will be launching new initiatives focused on chef development, mentoring, innovation and celebrating culinary talent across the UK and Ireland.

Matt Hay, head of culinary for Sodexo UK & Ireland, said: “We have incredibly talented chefs and through the renewed focus of this leadership team we will be focusing on instilling a culture of innovation, culinary development, ownership and operational excellence in every kitchen operated by Sodexo.

“Our culinary leadership team represents our top talent and are all committed to nurturing and developing our chefs through training and mentoring, bringing them together into one community.”

The culinary leadership team members include:

• Stu Bowman – regional executive chef (central shared services)
• Keith Burton - culinary director, Schools (state and independents)
• Matt Byne – culinary lead (Fooditude)
• Darren Deadman - culinary director (Sodexo Live!)
• Ernest D'Souza – executive development chef (Government/Energy & Resources)
• Niall Hill – head of food (Ireland)
• Tony Holland – culinary lead, (Energy & Resources)
• Darren Thompson, culinary director (Corporate Services)
• Max McKenzie – culinary director (The Good Eating Company)
• Robin Turner – senior exec chef (central shared services)