Simon Silvester

Experience

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  The Savoy Hotel, London

  Jul 1986 - Jun 1987

  Commis Chef

  Joined as commis entremettierPromoted to Demi Chef De Partie5 Red star hotelWorked under Maitre Chef De Cusines Anton Edelmann

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  County Hotel, Canterbury

  Jul 1987 - Feb 1989

  Demi Chef De Partie

  Joined as commis entremettierPart of culinary team to win AA Rosette4 Star HotelPromoted to Demi Chef Sauceier

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  Newcastle United Football Club

  Jan 1990 - Jan 1991

  Head Chef

  Mobilization of Hospitality and Restaurant offerFood production, menu development and culinary organisation for match day catering with 72 Executive boxes, Hospitality for 2500 and 40 cover Fine Dining restaurant Development of Fine Dining restaurant on non match daysDevelopment of C and B business on non match days

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  Compass Scotland (Compass)

  Feb 1991 - Jun 1993

  Executive Chef

  Developed Compass Scotland Culinary TeamImplemented innovative chef trainingCreation of the “100 club” (exclusive dining club for clients and potential clients) development of Menu system rolled out for all Scottish B and I sitesClient retention and sales presentationsMobilization and trainingBrand and concept development

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  The Hurlingham Club/ Roux Fine Dining (Compass)

  Jul 1993 - Sept 1995

  Executive Chef

  - Overseeing banqueting for up to 1,000 covers in multiple outlets, a fine Dining restaurant for 30 covers and 2 public restaurants, 300 covers combined - Extensive outside events within the grounds of the club. - Reported directly to Albert Roux

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  Eurest Support Services (Compass)

  Sept 1995 - Oct 1998

  Executive Chef

  - I was responsible of all major events, high ranking military dinners and royal visits globally and my supporting role included the PGA Golf Tournament at Wentworth, The Henley Royal Regatta and Music Festival and The Grand Hotel, Amsterdam for Roux- Operated in Italy, Cyprus, Germany, Falklands, Ascension Island, Croatia, Dubai and seconded to Eurest Support Services (ESS) in 1996 as Group Executive Chef - Concept development for various projects within the global division of the company Show less

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  Sequioa Uk Catering

  Jan 1999 - Mar 2004

  Owner

  I launched my own company with the support of Albert Roux. Clients included Lord Harris of Peckham, Brighton Royal Pavilion, Sir Francis McKay and Sussex University.Engaged to run the inaugural lunch for the launch of the Damalola Taylor trust attend by the British Prime Minister and Archbishop of Canterbury. In April 1999, awarded contract to supply Staff Feeding, Directors Dining, Hospitality and Events services for Churchill Insurance in Bromley, Peterborough and London. Show less

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  Consultant

  Apr 2004 - Jul 2007

  Consultant Chef

  Advised and support a number of companies and projects including developing the NVQ Professional Cookery programme at West Kent College, working with Albert Roux at The Henley Royal Regatta and the PGA Golf Tournament at Wentworth.In addition to this, I worked as development consultant for a High Street brand in terms of product development, marketing and launch.

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  Graysons Restaurants Ltd

  Jul 2007 - now

  Chef Director

  - Start-up UK based company headed by Sir Francis McKay and the company comprises Graysons Restaurants (B and I) Graysons Venues (venues and sports stadia) By Word of Mouth (Parties and Events) Fulton’s Restaurants (High Street restaurants) Graysons Education (now sold)- Innovative training and motivation for culinary teams including workshops with Hugh Fernley Whittingstall at River Cottage- Responsible of the corporate hospitality events at Badminton Horse trials for 5 years and over saw 450 Anniversary lunch at Westminster Abbey attended by HRH The Queen Show less

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  Silvester

  Mar 2016 - now

  Associate

  We help food businesses in understanding what they can do to improve their business and create a bespoke solution with expert advice and hands on support.Services include; - Food Trends: understanding what your customers truly want - Realistic approach to managing food and labour costs - Guidance, support and mentoring for culinary heads and food and beverage teams- Concept, brand and product development- Improving sales and customer footfall- Reviewing and developing and effective and relative supply chain including sustainable and ethical sourcing- Supporting new openings and re branding through effective mobilization strategies- Coaching and mentoring for senior chefs and food service management- Innovative training and team buildingwww.silvesterhospitalityassociates.co.uk Show less

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  The Balanced Food Co

  Jan 2017 - now

  Co-Founder

  A bespoke Catering and Hospitality company focusing on delivery exceptional food, with true provenance, for our clients