Gerard O'Sullivan, executive chef at the Crowne Plaza, Birmingham NEC, was named the Andy Turner Chef of the Year at Aramark's Annual Achievement Awards, held last month.
O'Sullivan secured the award - named after one of Aramark's leading chefs who tragically died last year in a motorcycle accident - having taken part in a national cook-off involving Aramark chefs from every division within the company. All 10 chefs had to cook a two-course meal from a box of mystery ingredients, and had 90 minutes to plan and create their dishes. O'Sullivan cooked up lamb fillet wrapped in a thyme mousse and Savoy cabbage with a fondant potato, roasted beets and pan juices, followed by a risotto of pineapple and mango served with a sweet basil anglaise and berry compote.
O'Sullivan joined Aramark's Parallel division, which specialises in the outsourcing of food and beverage services to hotels, in December last year. He works closely with Brian Turner, whose restaurant features at the Crowne Plaza. Before joining Aramark, O'Sullivan worked for the Marriott Hotel Group as executive chef, where he was involved in opening two new hotels in London.