Acorn Awards 2025: Paige Flynn, Sodexo Live!
Flynn is a dedicated mentor, mental health advocate and voice for inclusivity
Age 28
Position Senior sous chef, Sodexo Live!
Nominator Lucy Taylor-Rafferty, business development manager, Sodexo Live!
Paige Flynn has swiftly become a key player in one of the UK’s busiest event catering teams, combining technical skill with a calm, people-focused approach.
The senior sous chef at Sodexo Live! at the ACC Liverpool Group, Flynn helps lead a dynamic kitchen operation serving thousands of guests across major conferences, exhibitions and arena events.
Flynn’s rise has been rapid. After joining Sodexo as a casual chef in 2022, she was promoted to sous chef within seven weeks and reached her current role in just two years. She’s since managed catering for some of the venue’s largest events, including a six-day religious conference for 7,500 delegates a day, Comic Con, with 35,000 attendees, and the Labour Party Conference, where her team delivered thousands of dishes and canapés with military precision.
Her plant-based creations have also made headlines. One standout dish – a cauliflower steak with lentil dhal – was selected for the UN-backed Climate Accelerator concert series, and was served to 11,000 guests nightly. Flynn also placed second in the 2025 Sodexo UK&I Chef of the Year final, the only woman in the competition.
Beyond the kitchen, Flynn is a dedicated mentor, mental health advocate and voice for inclusivity. She supports apprentices, champions hidden disabilities, raises awareness of conditions including endometriosis, and promotes industry access through schools and Springboard’s FutureChef initiative.
Flynn leads by example – with calmness under pressure and people always at the heart of her work.
Who has been your biggest industry champion?
“My dad, he taught me how to cook from a very early age. Spending time with him and creating dishes is where my passion for food came from and it’s just grown from there.”
How do you get the best out of your team?
“It starts with clear communication and setting expectations. I make sure everyone knows what success looks like for them, and support that with ongoing learning opportunities. It’s important to be open, honest and genuinely care about their wellbeing.
“I also pay attention to individual learning styles and needs – building rapport and showing genuine interest in each person helps foster trust. Over time, I’ve built strong relationships, listened closely and worked to understand where each team member can grow. That way, I can tailor my support to help develop their skills and confidence.”
What excites you most about hospitality?
“Food. It’s the creativity: the opportunity to craft new menus, explore flavour combinations and know that what we create will bring enjoyment to someone. There’s something incredibly rewarding about being part of a team that shapes memorable experience through food.
“I’m especially passional about menu innovation and the industry’s shift towards more sustainable, plant-based concepts. It’s exciting to see hospitality evolving with greater environmental awareness, and I love being part of that progressive movement.”
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