Sodexo has appointed Adam Handling as a consultant chef to support the continued development of its Corporate Services business in London.
Handling, who opened the Frog restaurant in Ely’s Yard, east London, in June, will work with the business to introduce modern British cuisine and fine dining into client sites in the capital.
He will officially start as a consultant in February and will create signature dishes as well as deliver skills classes for Sodexo chefs.
Sodexo’s Corporate Services segment delivers integrated services to organisations around the world. In the UK & Ireland, the business strand employs more than 10,000 people working in a range of corporate environments, including head office locations, research and design centres, manufacturing sites and laboratories.
Handling was a MasterChef: The Professionals finalist in 2013, the same year he received an Acorn Award from The Caterer. The following year he was awarded the British Culinary Association Chef of the Year.
Marlies Hoogeboom, Sodexo Corporate Services client relationship director for banking and professional services, said: “We’re delighted to be partnering with Adam and excited to see what his expertise will bring our food offer in London. Adam will be supporting us with signature dishes, client entertainment and master skills classes for our highly-talented chefs, which will enhance our delivery of fine dining. In addition, we are looking to work with Adam to support his passion for local business and small- to medium-sized enterprise within the food industry.
“Adam’s unique style, creative approach and outstanding skill are exactly what the market demands and I really believe that we can work together to create something truly compelling for our clients and consumers.”
Handling, added: “I am delighted to be working with Sodexo, who share my belief in the importance of supporting local businesses and providing the highest quality ingredients and services. I am very much looking forward to working together and helping them to continue producing cutting edge, delicious food, and fantastic experiences for their clients.
“The vision behind my restaurant The Frog, E1 was to create a relaxed restaurant to enjoy superb food. I want the quality and creativity of my menu to speak for itself and I do this by combining the best possible produce with unusual cooking techniques.
“The foundations of the restaurant are rooted in supporting and nurturing other young and creative talent. From the food producers and chefs we work with, to exhibiting young artists work on the walls and the up-and-coming DJs who perform on the weekends and the young winemakers and craft breweries we work with – every aspect of the Frog is about supporting innovation and creativity and that’s something I hope to bring to my partnership with Sodexo in the menus and events we’ll be working together on to bring unique experiences to their clients.”
In May this year, Handling announced he would be leaving Adam Handling at Caxton in London’s St Ermin’s hotel to launch his own restaurants, starting with the Frog in the City of London.
He will be among the judges at next month’s Sodexo Chef of the Year final at the Hospitality Show in Birmingham before starting his role in February 2017.
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