Malcolm Emery - Principal Chef, Sodexo Sports & Leisure
Malcolm Emery is no ordinary chef. With a glamorous career that includes a whole host of the country’s most impressive venues and events.
He recently celebrated 40 years of catering to the players and public alike at The Open and even received a replica of the famed Claret Jug cast in Crystal from the client, to commemorate his service from the R&A.
Sodexo’s Principal Chef for the past 20 years, Malcolm counts among his accolades, Masterchef of Great Britain, Craft Guild of Chefs, La Parade des Chefs Hotelympia, 2010 (Gold Medal), La Parade des Chefs Hotelympia 2009 (Silver Medal, Square Meal Canapé Cup, Gold Cup and Critics Choice 2008) and nominations for Chef of the Year in 2007, 2008, 2009.
Ben Dutson – Head Chef, Fine- dining and innovation , Ascot Racecourse
Ben has won many promotions within Sodexo and joined the Major Events Team where he quickly understood the complexities and challenges of delivering some of the UK’s iconic summer events, none more complex than running the Prestige Pavilion, serving 25,000 covers, for the London 2012 Olympics.
Ben is an incredibly organised person, a skill critical when working in the major events business. He has brought those talents to Ascot Racecourse where he oversees the day- to- day event catering through to the enormous logistics involved for Royal Ascot.
As a member of the Craft Guild of Chefs and a regular competitor in the Sodexo Salon Culinaire and also at Hotelolympia, Ben believes entering such competitions allows him to promote his own skills and also the industry as a whole. Ben's awards include; Craft Guild of Chefs (Banqueting & Events Chef) and the Acorn Award.
Gareth Billington – Executive Head Chef, Everton Football Club
Gareth Billington is the Executive Head Chef at Everton Football Club, managing 32 staff members, plus overseeing the Everton Free School culinary team. His responsibilities range from retail to hospitality, making sure the food output is of the highest quality and designing menus to delight season ticket holders and visiting dignitaries alike. He also lends his support to other summer events run by Sodexo, from The Open to Hyde Park British Summertime concerts.
Gareth’s proactive and enthusiastic approach has been recognised by the Craft Guild of Chefs where he was the proud recipient of the People’s Choice Award, notably voted for by members of the public. Gareth and his team have also been acknowledged by the Stadium Events & Hospitality Awards in the Chef Team of the Year category, underlining the focus he puts on collaboration, training and teamwork in the kitchen.