International Chefs day 2026

20th October marks International Chefs Day, a chance to celebrate the incredible chefs who bring passion, creativity and expertise to every corner of our business. From developing innovative food concepts to mentoring future talent, their dedication and craft help shape memorable experiences every day.

Read below the inspiring stories from some of the talented chefs from across all areas of Sodexo UK and Ireland.

Belonging and Inclusion People Food
Published on Oct. 20, 2026

Corporate Services

Adam Collison

Adam has worked for Sodexo for 20 years and leads the catering operation at Alderley Park, spanning three coffee shops, pop-ups and bespoke hospitality. His approach is consistent, whether he is preparing a sandwich lunch or a fine dining experience: make it the best it can be.

Adam says "My main passion is just good food, be it a sandwich lunch or a fine dining experience, it must be the best it can possibly be." 

His enthusiasm for culinary competitions began with Sodexo Chef of the Year, which he won in 2018. He went on to win National Vegan Street Food Chef of the Year in 2021, National Street Food Chef of the Year in 2022 and Cook for Change! in 2024.

person in a chef’s apron posing for a professional staff portrait against a plain background.

Defence

Penny Smith - Chef at Colchester PFI

Penny is one of our chefs at Colchester PFI. For many people, a career change later in life can feel somewhat daunting. It can be easier to stick with what we know rather than try something new. What if we fail? Penny proves that its never too late to develop new skills and find a fresh passion. Seven years ago, encouraged by her children, Penny moved to Colchester. Her daughter was interested in Essex University and her sons were in the military based in Colchester, so she and her husband decided to relocate. Looking for jobs, Penny saw a front of house role at Montgomery JRD and successfully applied.

Read Penny’s full story

After spending a couple of years in front of house, Penny found she was increasingly drawn to the kitchen. She loved the customer service side of her role, but she was fascinated by the skill, creativity and teamwork that went into preparing meals.

In 2024, she began her Level 2 Chef Apprenticeship, graduating 12 months later. Having never been particularly confident with technology, she suddenly found herself using a laptop, uploading evidence, communicating digitally with trainers and navigating online learning platforms. What once felt intimidating soon became another skill she could proudly add to her growing list of achievements.

Another challenge was completing a maths qualification alongside her apprenticeship. Like many people, Penny had carried the belief that she wasn't good at maths, but with hard work, support and determination, she passed with an impressive score. The experience reminded her that our abilities are often far greater than we believe.

Throughout her apprenticeship, Penny received encouragement from managers, trainers and colleagues who helped build her confidence. She also found herself helping others in return, sharing her experiences and encouraging newer apprentices who were feeling nervous about their own journeys.

Today, Penny is thriving in the kitchen and loves the creativity that comes with the role. From preparing dishes and perfecting presentation to learning about nutrition and food production, she has embraced every opportunity to develop her skills. She describes cooking as both creative and rewarding, comparing many of the skills used in professional kitchens to the budgeting, planning and organisation people use every day at home.

Penny wants others to know that it's never too late to start something new.

Her message is simple: don't let yourself become bored or assume it's time to slow down. The knowledge, life experience and practical skills gained over the years can be the perfect foundation for learning something completely different. Penny's story is a wonderful reminder that careers don't have to follow a straight line. With a little courage, determination and a willingness to learn, new opportunities can appear at any stage of life.

Person in catering uniform working in a food preparation area.

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Health & Care

Dougals Moreira - Executive Chef at Queen's Hospital

Douglas Moreira, Executive Chef at Queen's Hospital is originally from Brazil and spent much of his life bringing people together through food. Since joining Sodexo three and a half years ago, he's combined his passion for cooking with a growing love for service and retail.

Read Douglas's full story

Today, Douglas combines culinary creativity with operational leadership. Alongside overseeing retail operations, he develops menus, creates new food concepts and works closely with his team to deliver offers that are fresh, exciting and relevant for customers. He believes great food should be varied, accessible and make the most of every ingredient. For Douglas, food and hospitality are about much more than what is on the plate. They're about creating moments of connection, whether that's over a quick lunch, a catch-up with colleagues or a meal shared with friends.

One of Douglas's proudest achievements has been helping transform the food offer at Queen's Hospital. He created the Salad Bar concept from scratch, turning an idea into a successful and popular destination for customers. He also completely refreshed the Yardbird concept, introducing new menus and recipes that have helped make it one of the site's standout offers. Today, Yardbird accounts for more than 30% of total sales.

Together with his team, Douglas has helped more than double sales and customer numbers, with the restaurant now generating £2.2 million in annual sales. While he's proud of the commercial success, what matters most to him is seeing customers return, enjoy the food and feel welcomed every time they visit.

Douglas's career spans more than 26 years in business, people management and hospitality. After spending over 16 years running his own businesses and nearly 20 years in the hospitality industry, he began focusing on cooking 16 years ago, initially as a second job. What started as a passion quickly became something more. He dedicated his free time to learning, studying and developing his craft before making the decision nine years ago to leave business ownership behind and pursue cooking full-time.

For Douglas, the best part of being a chef is simple: bringing people together. Whether creating something new, mentoring colleagues or seeing customers enjoy a meal, he believes food has a unique way of connecting people and making everyday moments a little better.

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Justice

Jess Sweetlove – Catering Manager, HMP Bronzefield

In prison, food is far more than a meal. It provides routine, comfort and dignity, helping to keep people safe, well and supported. Meet Jessica Sweetlove, who leads the catering operation at HMP Bronzefield, the UK’s largest female prison, serving three meals a day to around 500 prisoners, 365 days a year.

Read Jess's full story

Jessica’s day is about balancing safety, nutrition and efficiency with care. She oversees complex medical, allergen, cultural and religious diets; develops inclusive menus; and makes sure every meal is prepared safely and consistently. She also goes onto the wings to speak face to face with prisoners who have complex relationships with food, listening to concerns, explaining decisions and finding practical solutions that build trust and prevent issues from escalating.

She uses catering as a pathway to support prisoners in securing employment opportunities beyond prison, helping prisoners gain hands-on kitchen experience and practical cooking, budgeting and workplace skills. By building their confidence and preparing them for the expectations of employment, Jessica is supporting them to move towards meaningful work and a more positive future on release.

Much of this work happens behind the scenes, but its impact is felt across the prison: safer meals, greater confidence in special diets, a stronger team, a more stable daily routine and the foundations for lasting change.

Thank you, Jessica, for showing that thoughtful, inclusive food can do more than nourish - it can build trust, restore dignity and create opportunities for a brighter future.

Person in a Sodexo chef’s jacket posing for a professional staff portrait.

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Independents by Sodexo

Stacy Simmons Longman - Head Chef at Ceicester Grammar School

Stacey is the Head Chef at Leicester Grammar School and is an excellent example of a leader who leads from the front. She is always willing to work alongside her team, ensuring they understand and deliver her vision while maintaining exceptional attention to detail in every aspect of the catering operation.

Read Stacey's full story

Over the past 12 months, Stacey has continued to expand her knowledge and expertise within the business, ensuring she remains at the forefront of catering innovation. She is also currently halfway through her Level 4 Senior Culinary Chef Apprenticeship, demonstrating her commitment to both personal and professional development. Following the recent restructuring of Stoneygate School, which forms part of the Leicester Grammar School Trust, Stacey's vision is to lead the catering provision across both schools. Her focus is on delivering a consistent dining experience, maintaining high standards, and ensuring that every child, regardless of which school they attend, receives the very best catering experience from Independent by Sodexo.

Person wearing a chef’s uniform and apron outdoors beside a catering or hospitality setting.

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Schools - AIP

Nerinder Kaur - Chef

Nerinder is an outstanding chef who consistently delivers high-quality, nutritious meals for our secondary school students. She has an excellent rapport with students and is highly valued by both the school and AiP for her dedication, professionalism, and positive impact on the dining experience.

Read Nerinder's full story

Her passion for food shines through in every meal she creates, including what many would say is the best curry in KEVIAT.

Always eager to learn and develop, Nerinder embraced the opportunity to enter her first culinary competition two years ago and has since become a back-to-back finalist, demonstrating her talent, commitment, and drive to continuously improve. She regularly develops innovative menu ideas and is dedicated to enhancing the school food offer.

Motivated by a genuine passion for feeding students and supporting the wider community, Nerinder brings energy, creativity, and commitment to everything she does. She is a highly respected and valued member of the team who consistently produces meals of the highest quality. Nerinder truly shines in her role and is thoroughly deserving of this recognition.

Leadership Comment

Nerinder consistently demonstrates the passion, talent and dedication we strive for across our teams. Her commitment to delivering exceptional meals, combined with her creativity and drive for continuous improvement, has made a real impact on both students and colleagues. Being a back-to-back culinary finalist is a testament to her skills and determination, and she is thoroughly deserving of this recognition on International Chefs Day.

Person in a chef’s uniform holding a plated dish at a food service event.

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Government

Attila Kovats - Senior Sous Chef, Scottish Parliament

As Senior Sous Chef at the Scottish Parliament, Attila leads the hospitality operation, overseeing everything from internal and external events to international relations lunches and Scottish College dinners. Working alongside Head Chef Dean Scott, he supports menu development, staff training, supplier showcases and the day-to-day running of a busy and diverse catering operation.

Read Attila's full story

His culinary career began unexpectedly in Argyll, where a seasonal kitchen porter role sparked a passion for professional cookery. Inspired by the pace, precision and camaraderie of the kitchen, he quickly progressed through the ranks, developing his skills in demanding environments where high standards were the norm. Along the way, his career has taken him to kitchens in Finland, Lapland and the Channel Islands, as well as volunteering in Ghana, before ultimately returning to Scotland and joining Sodexo.

As both a chef and a foodie, he believes in quality and versatility over quantity. For him, eating should be an experience rather than a rushed necessity, and he encourages his team to take the same approach. One of the most rewarding aspects of his role is helping others develop and grow, and he takes great pride in seeing colleagues build confidence, thrive and achieve their potential over time.

Sustainability is another subject he feels strongly about. Having learned traditional preservation techniques such as curing, pickling, salting and drying while working in Finland, he is passionate about reducing food waste and making the most of every ingredient. He believes that with so much food available to us, there is a shared responsibility to use it wisely and ensure as little as possible goes to waste.

For aspiring chefs, his advice is simple: stay curious and never stop learning. Experiment, taste, ask questions and embrace every opportunity to develop your skills. He believes the best chefs are those who remain open to new ideas and experiences throughout their careers.

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Sodexo Ireland

Marianna Silvestri - Head Chef with Sodexo Ireland

This International Chefs Day, we’re celebrating Marianna Silvestri, Head Chef with Sodexo Ireland in Dublin. Marianna joined Sodexo in 2018 and has spent the past year in her current role

Read Marianna's full story

Marianna grew up in a family that loved cooking and bringing everyone together around the table, so food has always been part of her life. There was no single turning point. She simply knew cooking was what she wanted to do, and over time she turned that passion into a career.

One of her proudest moments came in college, when she won a cooking competition against chefs who already had professional experience. Her dish was inspired by her father, which made the win even more special.

For Marianna, sustainability and nutrition are the future of professional kitchens. She champions local and seasonal ingredients, supports Irish producers, and uses every part of an ingredient, from stems and peels to coffee grounds. Her menus are healthy and balanced, with more plant-based options. The ingredient she couldn’t live without is fresh herbs, for the freshness, colour and flavour they bring, especially when they’re locally grown and in season.

She believes great food brings people together and makes them feel happy and cared for, and that workplace dining should make everyday meals feel special. What she loves most is being creative, bringing new ideas to life with her team, and seeing people enjoy what they’ve made together.

Her advice to anyone starting out? Be curious, get into the kitchen and don’t be afraid to explore. Try new ingredients, learn from different cultures, and above all, never lose your passion.

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Sodexo Live!

Kyle Bowman - Head of Culinary Excellence and Development

Kyle Bowman brings an equally strong connection to Newcastle and St James’ Park. An award-winning chef and lifelong Newcastle United supporter, Kyle is currently Head of Culinary Excellence and Development at St James’ Park, where he has played a key role in developing the stadium’s fine-dining offer and creating bespoke culinary experiences.

Read Kyle's full story

He was named Sodexo Chef of the Year in 2022 and North East Chef of the Year in 2023, with his award-winning menus consistently drawing inspiration from North East produce and heritage. The collaboration with Kyle and Sodexo Live! brings quality and creativity through passion and with Kyle’s intimate knowledge of St James’ Park, its guests and the operational delivery of premium hospitality.

This helps develop a menu and guest experience that celebrates the very best of Newcastle and the Northeast, while meeting the expectations of the Premiership and also recently an international UEFA audience.

Kyles ambition is to create food that is modern, distinctive and authentically North East – using exceptional regional produce and local stories, presented with the creativity and sophistication expected Sodexo Live! and our SJP clients through hospitality, retail and C&E..

Person in catering uniform standing at a sports stadium overlooking the pitch.

International Chefs day 2026

Corporate Services

Adam Collison

Defence

Penny Smith - Chef at Colchester PFI

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Health & Care

Dougals Moreira - Executive Chef at Queen's Hospital

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Justice

Jess Sweetlove – Catering Manager, HMP Bronzefield

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Independents by Sodexo

Stacy Simmons Longman - Head Chef at Ceicester Grammar School

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Schools - AIP

Nerinder Kaur - Chef

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Government

Attila Kovats - Senior Sous Chef, Scottish Parliament

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Sodexo Ireland

Marianna Silvestri - Head Chef with Sodexo Ireland

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Sodexo Live!

Kyle Bowman - Head of Culinary Excellence and Development

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Further reading

Diversity, Equity & Inclusion

Sustainability

Facilities Management

Belonging and Inclusion

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Defence

Penny Smith - Chef at Colchester PFI

Health & Care

Dougals Moreira - Executive Chef at Queen's Hospital

Justice

Jess Sweetlove – Catering Manager, HMP Bronzefield

Independents by Sodexo

Stacy Simmons Longman - Head Chef at Ceicester Grammar School

Schools - AIP

Nerinder Kaur - Chef

Government

Attila Kovats - Senior Sous Chef, Scottish Parliament

Sodexo Ireland

Marianna Silvestri - Head Chef with Sodexo Ireland

Sodexo Live!

Kyle Bowman - Head of Culinary Excellence and Development

Further reading

Diversity, Equity & Inclusion

Sustainability

Facilities Management

Belonging and Inclusion