Executive Chef - Business & Industry, National Channel, Eurest

  • Jason Trotman

    Tell me about your career to date?

    I joined Compass Group UK & Ireland in 2004 as an Executive Chef for Eurest, providing hospitality to 2,000 employees on-site for one of our clients. I then moved into our Business Excellence division as a Development Chef before becoming a Group Executive Chef for B&I, looking after the food operation for a large energy company and working across their 15 UK sites. In 2015 I took on the role of Executive Chef for the National Channel within Eurest. 

    Why did you choose contract catering?

    After working in hotels for a number of years, I wanted to experience a different part of the industry. I knew some old colleagues who’d secured positions at different catering companies and they told me how varied their jobs were, how great the quality of food was that they were delivering and all about the opportunities they had to progress their careers.

     

     

     

  • "Spring Lamb. It has a beautiful sweet flavour and marks the beginning of a fantastic time of the year. Its versatility means it can be used in so many different cuisines, taking on a whole range of different flavours."

  • "In 2012, I competed at the Culinary Olympics in Erfurt Germany, winning a silver medal and in 2013, I was a finalist in Compass’ Senior Chef of the Year competition. In 2014, I was privileged to join the English Culinary Team at Hotelympia, going on to gain a silver medal in the Team Buffet Class. Competing again in 2016 as part of the Compass Buffet Team, I gained another silver medal."

  • "It has to be Pork Katsudon. It’s a fantastic dish of breaded pork that’s fried and then placed on top of slow cooked onions in a sweet soy sauce. Beaten egg is poured over the pork and onions before baking it in the oven until the pork is cooked and the egg forms a savoury omelette around the pork."