Culinary Director - Levy Restaurants UK, Leisure

  • Paul Jennings

    Tell me about your career to date?

    Whilst completing my apprenticeship I gained experience through planned stages at restaurants and hotels. These helped me progress my skills and by the time I finished my apprenticeship I had good grounding in all sections, as many of our apprentice chefs do. After a 9 year stint in the corporate industry and a brief spell in Australia, I returned to London in 2000 and took up a Group Head Chef position. In 2006 I joined Restaurant Associates as culinary lead in a key London venue and in 2009 I joined the Levy Restaurants team.

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

    I am very proud to see how Compass has taken to the challenge of bringing on the next generation of chefs. Young chefs need to be nurtured and Compass is excellent at creating a family around a chef, particularly in those formative years.

     

  • "Especially with the part of the business I am involved in, the gap between ‘venue’ restaurants and the high street has and continues to close. As all of my sites are public facing we face the same challenges as the high street and it is up to us to create the best solutions possible to meet an ever more discerning customer."

  • "I tend not to reflect on my own personal achievements; instead I take most pride in seeing my colleagues and the teams I am involved with succeed. I am part of a much bigger entity and am constantly reminded on a daily basis of the fantastic people I work with!"

  • "There are plethora of opportunities within the company. Compass takes the time to develop its colleagues, not just as professionals but also as people. Support is offered at every point which grows the family-feel that exists within Compass."

  • Levy goes wild with Twycross Zoo!