Craft Guild of Chefs announces new chair and management structure

12 April 2021 by

The Craft Guild of Chefs has appointed a new chair and vice-chair following its annual general meeting on 11 April.

Matt Owens, development chef at Alliance Group and former vice-chair of the guild, has been announced as the new chair, and Mark Reynolds, executive head chef of Tottenham Hotspur Football Club, is appointed vice-chair.

Mark Reynolds
Mark Reynolds

Andrew Green, chief executive of the guild, said: "Matt has part of the committee team for some 20 years now, so he is well-versed with how we operate. I'm confident he will not be afraid to move us even further forward and make those all-important tough decisions.

"No doubt he will have his own ideas, but at the same time he has always been a great listener and takes on board what others say. To be partnered with Mark as vice-chair is a great match. Mark's depth of knowledge and professional approach is a great asset. All in all, exciting times ahead."

Owens takes over the role from Andrew Bennett, who stepped down in November 2020 due to ill health and sadly passed away in January. Owens has held a range of chef positions, including at the Four Seasons Park Lane and the Waldorf hotel, both in London, as well as stints at Circadia at Compass, baker Zuidam and ingredients supplier Major International. Owens joined Alliance Group as development chef in August 2021 and will continue his role there in parallel with his chairmanship.

Owens intends to implement a new strapline and mission statement for the guild and will also focus on membership growth and retention. He will expand the mobile app he helped to develop last year, as well as expand the organisation's Culinary Academy, relaunched in 2020.

He has also added four new positions to the committee management: Andy Aston, head of wellness and nutrition at BaxterStorey, will be wellness ambassador, and Amber Francis, senior sous chef at Bermondsey Larder, is young chef ambassador. The new social media co-ordinator is Alison Cullin-Woodcock, and Richard Hunt, executive chef of Wentworth Club, will support member benefits.

Owens said: "It was an absolute pleasure to have worked alongside Andrew Bennett as vice-chair for 18 months and I really hope I can continue all of the hard work and dedication he put into the guild. It's going to be a very hard act to follow. I am thrilled to have Mark Reynolds by my side as vice-chairman and, along with the rest of the committee, we have a great team."

For the full list of committee management positions click here

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