Case study: Chris Davis is the head chef at caterer Company of Cooks
What makes hospitality a stand-out career? For me hospitality is such a great career, I enjoy all the creativity and the ability to work with amazing produce and suppliers. I love that you never stop learning in an industry that is all about progression and development. Not only do you learn from each other in the kitchen, but also the front of house teams and suppliers, as well as in other kitchens and restaurants. You have career opportunities anywhere in
the world, and the team spirit and being part of some great, progressive organisations also gives a great sense of purpose and belonging.
How has the sector supported you to progress in your career quickly? After I left catering college, I joined Marcus Wareing at the Berkeley hotel and I learned so much, I haven’t looked back since. There are so many ways you feel
supported in this industry. Initiatives like being one of The Caterer’s Acorn Award winners, which recognises the ‘30 under 30’ in the industry, the mentoring and guidance I get from senior chefs, managers and directors in my business, access to apprenticeships and working for organisations
like Company of Cooks that are so supportive of me and my career. I’ve also entered numerous competitions and been to food shows and exhibitions.
What opportunities have you been given during your career so far? I had the opportunity to work at Benu in San Francisco in 2018, having won the Chef Stagiaire Award 2018, where chefs are judged during a one-week stage, or work experience, in a restaurant. I’ve been lucky enough to do stages at some of the best restaurants in the UK. I’m currently working across all the
restaurants at Royal Opera House, which gives me great variety in a busy and fluid environment and I’m surrounded by creativity. I also enjoy supporting other venues across our wider business and doing events and
dinners with different teams at other amazing venues. We work closely with
respected chefs outside of our business and I love the
opportunities to collaborate and learn from chefs like Sally Abé, José
Pizarro and Sabrina Gidda. We’ve also supported the filming of programmes such as MasterChef, giving me the chance to work with producers to create menus for the contestants to cook.
Where do you see yourself in 10 years’ time? I’ll be 38 in 10 years’ time – that feels old! I want to run my own venue within Company of Cooks or even step up to be a group chef or food director. I really enjoy the environment I work in and the direction the business and I are going.
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