Contact
Victoria Marshall Head of HR
Restaurant Associates 24 Martin Lane
London EC4R 0DR 020 7280 0700
www.restaurantassociates.co.uk
Working with the best We believe in great food and service and we also understand the benefits of working with leaders, which is why Michel Roux Jnr, Albert Roux and Jason Atherton partner with us to run their restaurants at Roux at Parliament Square and City Social, both in London. These partnerships not only
cover food, but expert knowledge of hospitality, service, training and management. Our chefs work alongside these culinary legends on a regular basis, and our front-of-house teams benefit from the world-class service training that is expected from these iconic restaurateurs. And we’re not just in the UK – being
part of the world’s largest foodservice organisation, Compass Group, means opportunities exist in all corners of the world, from new establishments in New York and Sydney to Dubai, Hong Kong, Rio de Janeiro and Johannesburg.
Case study David Nelson, head chef, prestigious professional services client, London David joined Restaurant Associates as a 20-year-old, eager to work in food, and so took a position as a commis chef in one of our Canary Wharf kitchens. David was instantly drawn to this high-pressure world, watching and learning as much as possible. David’s attitude was evident from the beginning and his head chef offered him an apprenticeship, something David took without hesitation. In the following years, after his apprenticeship, David completed stages in Le Gavroche, Maze and City Social, where he helped prepare dinner with Ferran Adrià of El Bulli. David has also completed multiple Restaurant Associates courses – including Advanced Health and Safety, Finance for Chefs and Personal Development Planning – and joined his chef peers on culinary visits to dozens of suppliers, from pig farms to abattoirs, to see and learn about the whole process. He has also travelled to France to undertake a culinary masterclass from the head pâtissier of Europe for Valrhona chocolate. “Working for Restaurant Associates throughout my career has
given me so many opportunities to work with so many great chefs in the industry, such as Jason Atherton, Michel Roux Jnr and even the great Albert Roux,” he says.
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