Tom Beauchamp has joined Sodexo Prestige as event development chef. He has worked alongside Raymond Blanc at his double-Michelin starred restaurant, Le Manoir aux Quat’Saison and also with Andrew Fairlie at his renowned Gleneagles restaurant. He also has degree in economics from Stirling University and two years’ experience working at London based consultancies, where he honed his business skills. Beauchamp said:
To be part of the Sodexo Prestige team, really excites me. There is a lot of variety in the work they do, giving me a lot of scope to be creative and of course the opportunity to work at high profile venues with prestigious clients is also very appealing.
Beauchamp’s business acumen and passion for food will be used to develop menus and concepts for venues such as Scotland’s National Stadium – Hampden Park.
Stephen Frost, Executive Chef at Sodexo Prestige said:
Tom is a very valuable new addition to the Sodexo team and I’m looking forward to working closely with him in the future, especially on the more creative aspect of our work developing menus that excite and surprise.