Leamington Spa-based contract catering firm, T(n)S Catering has appointed Wayne Sullivan as its new Development Chef Manager.
Sullivan’s skills will support the business’s ambition in closing the gap between food innovations on the high street by bringing similar provisions to the contract catering world.
Joining fresh from his three-year tenure as head chef at The Old Stocks Inn, Stow on the Wold, Sullivan brings a wealth of experience honed from his culinary career developed here and at some of the world’s best restaurants including Marcus Wareing’s Petrus, The Montpellier Chapter Cheltenham and The Hotel Wheatleigh in Massachusetts, USA.
A true Cotswold chef, Sullivan is well known locally as a key Consultant Chef having worked within the teams at Calcot Manor, The Wesley House, Hotel Du Vin in Cheltenham and The Bell at Sapperton. He was Head Chef at the AA 2 Rosette awarded Parkers Brasserie, when it was named by Cotswold Life as Restaurant of the Year. He went on to add The Kings Head in Cirencester, The Bathurst Arms and The Wheatsheaf to his repertoire.
Nearly two years ago the talented chef reached the semi-final stages of the BBC show Masterchef: The Professionals, impressing its judges Monica Galetti, Marcus Wareing and Gregg Wallace.
Sullivan said, ‘I am excited to take this step into contract catering as it offers me a wealth of opportunity for me to harness my twenty years culinary experience. T(n)S is a growing business with a refreshing vision being a quality operator with a progressive culture driven by excellent food and service.
'Being part of a great team giving me the opportunity to grow from within and being personally developed has always been a high priority to me. This is a company which is going places and I can’t wait to start this journey with them.’
Andrew Odell-Rourke, T(n)S Catering’s Managing Director, added, ‘Looking after our existing business is the core factor to our success to date. Wayne will re-enforce our commitment to drive quality and innovation, whilst delivering new styles of food making a positive impact upon our services further developing our stake in B & I, education and healthcare sectors.'