Réunion des Gastronomes appoints Wallace Vincent as president

The Réunion des Gastronomes has appointed Wallace Vincent as its 50th president, taking the reins from Serge Pradier.

Vincent, executive secretary of the Master Innholders, had a 23-year military career that saw him progress from apprentice chef to Major. He went on to work with service providers in defence, healthcare and education services.

He is a fellow of the Institute of Hospitality a freeman of the Worshipful Company of Cooks, and a staunch supporter of the hospitality industry.

Alison Frith, managing director of corporate caterer Artizian, has been named vice president.

Vincent said: "Serge is a very hard act to follow. He has been instrumental in a number of initiatives, including revamping our website, launching and overseeing the President's Award and increasing our presence on social media. I look forward to working with Alison Frith and the rest of the committee to continue to build upon the success of the society. We will be holding our 100^th annual banquet in November, and it is a great honour to be president of the organisation at such an exciting time in its history."

The Réunion des Gastronomes was formed in London in August 1899 with the object of raising the standards of hotel keeping and catering.

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