Culinary Director - Levy Restaurants UK, Horse Racing

  • Frazer Wilson

    Tell me about your career to date?

    I left school to join the RAF and 18 years later I trained to be a chef. I started off by working from large canteens feeding 1,200 people breakfast, lunch and dinner. I then worked for the Air Chief Marshal of the Royal Air Force in his private residence feeding Generals, Dignitaries and members of the Royal family. I also had the opportunity to work in some great countries including France, Belgium, Holland, Germany and Hong Kong.

    After leaving the RAF in 1997, I joined Compass Group UK & Ireland, working at Cheltenham Racecourse as a sous chef and I was promoted to head chef in 2003. I really enjoyed catering for some very exciting events. This includes preparing 40,000 hospitality meals with my team that were served over four days at the Gold Cup as well as cooking for the Rugby World Cup and Henley Music Festival. When Jockey Club Catering was formed, I was appointed Executive Chef to the business and have since supported and helped to develop the growth of the catering partnership.

    Our culinary apprentices are a huge part of our business. Does it make you proud to see the young generations coming through the ranks? 

    It makes me immensely proud to be in this industry, because I am forever being flabbergasted by the extremely high standards, skills and passion displayed by our young chefs.

     

  • "I have many and I love cooking shellfish but I really enjoy cooking a rich French Onion Soup for my family to share, it puts a smile on my face watching them grapple with the crusty cheese topping."

  • "Creativity, combining ingredients that blows the minds of our guests during dinner, and that no two days are the same."

  • "Making a difference and working with great people at some of the most exciting venues across the country."

  • Jockey Club Catering ready for Cheltenham Festival