Venue and event caterer Amadeus has announced the appointment of Paul Connolly as executive chef of the National Exhibition Centre (NEC) in Birmingham.
Connolly has worked for the caterer for more than 30 years, having joined as a trainee aged 17.
He will be responsible for menu development, procurement, food safety and sustainability initiatives at the venue, which welcomes 2.4 million visitors to its 500 annual events, as well as fine dining.
Connolly said: “After my first day with Amadeus as a trainee, I knew I wanted to make a career in event catering. And I’ve never looked back – it’s such a varied and exciting industry to work in, there’s no chance of feeling unfulfilled. While I’ve been working at the NEC, I have seen the both the industry and customer expectations change dramatically. Our food offering is almost unrecognisable to where we were 30 years ago – today, the F&B concepts we are creating and the level of service we offer customers is comparable to that you’d find on the high street.”
The new executive chef is also an ambassador for Amadeus’ apprenticeship programme.
Marc Frankl, food and beverage director for Amadeus, said: “Paul has a fantastic track record of creating innovative concepts and improving restaurant standards and profitability. He is the ideal candidate to drive the F&B offering at the venue forward, ensuring Amadeus remains competitive in an increasingly challenging market.”