T (n) S Catering strengthens its team in strategic move with talented chef hire

T (n) S Catering strengthens its team in strategic move with talented chef hire

Leamington Spa-based contract catering firm T (n) S Catering has announced the appointment of Wayne Sullivan to Development Chef Manager, further strengthening the company’s offer to the healthcare sector.

Wayne’s skills will support the business’s ambition to bring the kind of food innovations seen on the high street to the contract catering world.

Joining fresh from his three-year tenure as Head Chef at The Old Stocks Inn, Stow on the Wold, Wayne brings a wealth of experience honed both 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, Wayne 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. Wayne was Head Chef at the AA 2 Rosette awarded Parkers Brasserie, when it was named by Cotswold Life as Restaurant of the Year. Wayne 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.

Wayne said: “I am excited to take this step into contract catering as it offers me a wealth of opportunity to harness my 20 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.”

Andrew Odell-Rourke, T (n) S Catering’s Managing Director added: “Looking after our existing business is the core factor in 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 and further developing our stake in the B & I, education and healthcare sectors.”

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