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Speakers at the Business Briefing Stage in association with GS Magazine

Tom Aikens Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. Tom currently has five Tom’s Kitchen restaurants in London, there are also four Tom’s Kitchen Delis and bar at HMS Belfast in London (2016). Te group’s international flagship, opened in Istanbul recently and this December will see Tom’s Kitchen’s first UK site to open outside of London, with a launch scheduled in Birmingham’s Te Mailbox. He has written three books; Cooking (2006), Fish (2008), and Easy (2011), and has made several appearances on television.

Annette Allmark Annette is the director of strategic policy for People 1st, the skills and workforce development expert for the visitor economy sector, including retail, hospitality, travel and passenger transport. For the last two years Annette and the People 1st team have acted on behalf of six trailblazers, working with leading employers to design 18 apprenticeship standards. Working alongside leading sector employers, Annette has gained insight into their main concerns and priorities regarding the introduction of the apprenticeship levy, and is playing a key role in communicating these matters to government.

Paul Anderson Paul has extensive experience within the Commercial Catering Equipment Market place from Dealer and Consultant Liaison through to management and driving force behind large sales teams. Having worked for very large brand companies he is very familiar with process style management and activity driven results. As Commercial Director Paul is responsible for the management , growth and support of all the chain / key account business on both brands ( Hoshizaki and Gram ) within the United Kingdom, whilst actively providing consultancy for their Dubai Branch.

Tesi Baur Tesi founded the World Gourmet Society (WGS) in 2010 bringing top restaurants, celebrated chefs and food entrepreneurs together. WGS is a worldwide club for gourmet and food enthusiasts that began on LinkedIn. WGS currently has over 23,000 members worldwide and is the largest group of its kind. Te long-term vision is to create a platform to support young and talented chefs and new culinary ideas. Tesi Baur is also the representative of the chef association JRE. JRE is an association, established in many European countries, to support and bring together young and talented chefs. Te association groups a total of more than 300 young chefs who, between them, carry more than 180 Michelin Stars and 4000 Gault Millau points.

Sally Beck Sally Beck is the General Manager of Lancaster London, an iconic mid-century hotel, offering world-class hospitality in an unbeatable Hyde Park location. At the helm of the hotel since 2012, Sally is responsible for the operation of one of the largest banqueting hotels in Europe, which can cater for up to 3,000 guests. Te

Siri Gomnæs Børsum Siri is an Industry Leader at Google, based at the company’s Oslo headquarters. Troughout her nine-year tenure at the technology giant, Siri has retained a specific focus on the travel industry, while also advising on finance, FMCG and classified markets. Siri’s role involves the

development of digital strategies for large partners at an executive level, working with multinational organisations to identify and overcome the challenges companies face in the constantly-evolving digital landscape.

Mike Coldicott Mike is one of the most experienced and respected foodservice designers in the industry. In January 2006 he became Managing Director and since then has been instrumental in growing Tricon into one of the most respected

hotel also has 416 guestrooms with stunning views over Hyde Park, plus two restaurants. Sally is currently overseeing the hotel’s £75 million pound investment to become a five-star hotel. Te renovations will be complete by October 2017, a significant date in this hotel hotel’s history, as it marks its 50th Anniversary. Upon completion, the hotel will reinstate the ‘Royal’ in its name and will once again be proudly known as the ‘Royal Lancaster London’. Tis name change echoes the hotel’s vision which is “Creating the future with the treasures of our past”.

foodservice management & design consultancy practices in the industry. Now MD & principal owner of the company he focuses his efforts on driving the creativity of the practice and working with clients internationally advising them strategically on how to deliver design excellence.

Jason Cotta Jason joined Costa as Operations Director in 2010 with the role of overseeing and improving the operational efficiency of the UK store network, which stood at around 900 coffee shops at the time. In 2013 Jason was promoted to the role of Managing Director for the UK

GS Magazine 47

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