WHAT WE STAND FOR.....

URGENCY

Our clients often contact us in urgent need. We understand this and act with a sense of urgency to find a solution

SERVICE

Our clients don't work 9-5 so neither do we. We are here to help around the clock

CERTAINTY

You are relying on us to serve your customers. That's why we only use chefs that we know and trust

GROWTH

We love to grow and are here to help our customers and staff to grow as well

INTENTION

We act with a purpose in mind, to fulfill the promises of our brand and deliver the best possible service for the industry

DEVELOPMENT

We aim to create an environment that fosters the personal development of our chefs, internal staff and our customers

Featured Chef

Andras Katona 

We catch up with Chef  Andras Katona and get his  take on the future of the industry 

Can you tell us about your current role?
I’m currently the Head Chef at Avenue Restaurant in Central London , Mayfair 
The restaurant if part of D&D group over 30 restaurants across the world 
It’s a Modern British Brasserie with a twist of Fine dining 

What has been some of the highlights of this position?
Being able to cook and create some amazing food what I imagine of, working with a team that is supporting all the way and to share with them my vision and my experience.

Can you tell us a bit about your career before this current position?
After finishing my cookery college back in Hungary at age of 19, I came strait after that to England to learn the language and to work as a chef, 4 years spending outside London , decide it to move to the Capital. First job was the Savoy Hotel, 7 years later I can say I am the luckiest chef to work all over London’s best places as Corinthia Hotel, Galvin at Windows (Michelin Star) Shaun Rankin (Ormer) , Fat Duck , Gordon Ramsey Royal Hospital road. I couldn’t ask for better.

What do you see as the biggest challenges facing the industry at the moment?
This days is really hard to found dedicated and loyal chefs , the quality of the chefs is not the same any more as is so big demand for chefs this day in London. Every day new places are opening so is really hard to keep up with the new generation, 

What do you see as a possible solution to the growing shortage of chefs?
Reach out to the community and showing them that the culinary industry it can be a good choice for them . 
This days you can be the best Head chef but without the team behind you, you are no one.