Matt Davies has become the new Vice Chairman of the BCF
The British Culinary Federation has announced the election of group executive head chef of the Lewis Partnership, Matt Davies, to the role of Vice Chairman.
Matt has worked with The Lewis Partnership for 16 years, managing the operation of the group’s four kitchens, including the multi award winning Orangery Restaurant at The Moat House, Acton Trussell where he has held two rosettes for over 13 years. His career started at The Savoy in London and was followed by 7 years working for Michelin starred chef, Andreas Antona of Simpsons restaurant in Birmingham.
The British Culinary Federation was formed following the union in 2005 of the Midlands Association of Chefs with the Chefs & Cooks Circle, a culmination of over 85 years of joint experience within the hospitality industry and including members from around the world. The Federation’s primary aim is to promote culinary skills throughout the industry, a tradition that Matt is keen to help continue. The UK has a rich supply of exceptionally talented chefs and through the hard work of the Federation it is hoped that these skills will continue to improve and flourish.
Matt said: “Being a chef is not just a profession, it is a passion and a way of life that drives you to strive to be the best and beat the best!”
The British Culinary Federation promotes this passion for the industry through competitions such as the BCF Chef of the Year, Young Chef of the Year and Student Cook & Serve Team Challenge.
The British Culinary Federation has strong links with the industry and its ties include schools, colleges and the support of an expanding number of professional supply companies to the industry. It is also involved in several salons culinaire, providing both the organisation and judging skills required.
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By Tom Evans
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