Independent caterer Wilson Vale has strengthened its operations team with the appointment of a second operations director to support the company’s 85-strong client-base.
Graeme Watson joined the caterer in November, having spent the past five years as operations manager with Olive Catering.
Watson, who is a craft-trained chef, started his career at the Savoy in London under the stewardship of Anton Edelmann. He went on to work in Michelin-starred restaurants in the capital including Waltons and Inigo Jones.
He also ran his own business – Watson’s Restaurant in Leicester – for nine years and received numerous awards and rosettes.
In his new role, Watson will work alongside Alan Beddie, who took on the first operations director position at Wilson Vale two years ago.
He said: “Wilson Vale is widely regarded as a market leader in food and the company has been on my radar for many years. Having spent most of my career working in fine dining and high-quality restaurants, Wilson Vale appealed to me as quality operator with a positive culture driven by good food and great service. “
Carolyne Vale, co-founder of Wilson Vale, added: “Looking after our existing business is absolutely core to our success to date. The relationships we have with our clients and our high levels of service are key factors in our retention and extension of business so we feel that this latest appointment is a wise investment for the future.
“A unique facet of Wilson Vale is the fact that all of our operational people started out their careers as chefs so this gives them an insight and understanding into the challenges facing our catering teams.”
Watson will initially be responsible for two area managers within the midlands and south, with a current portfolio of 19 clients, which is expected to increase in the coming months.
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