David Cavalier leaves CH&Co

CH&Co's director of food David Cavalier has left the business to pursue other activities and launch his own hospitality consultancy business.

Formerly a Michelin-starred chef, Cavalier joined Charlton House, as the company was then known, in 2002 as food innovation director before ultimately taking the title of director of food.

Commenting on his decision to launch Cavalier Consultancy, Cavalier told Caterer and Hotelkeeper, that he'd reached a point where it felt like the right time to do other things.

"Charlton House had become all-consuming and that was all I've become known for. It's been a very enjoyable time but you still need to have fresh challenges," he said.

"I sat down with Tim and Robyn, explained what I wanted to do and they agreed that I could stay on as a consultant.

"I'm in the process of getting the consultancy up and running. I've got some leads that I'm going to pursue. People have contacted me over a period of time and I've always said no because when you're an employed person your time needs to be spent with that employer.

"Rather than stay on the Charlton House books, this gives me a bit more freedom."

Commenting on the move, CH&Co's chairman Tim Jones said that while Cavalier is no longer a company employee, he is still actively involved in the business in a consultancy role.

"David had been with us a long time and I think he really wanted to pursue other activities," Jones added. "There are certain projects that he'd like to do, which he wouldn't have the chance to take on. But he's working on a number of things related to specific client activities."

Cavalier's chef career began in 1980 at the Royal Garden Hotel in London before taking in stints at the Grosvenor House, The Dorchester and The Berkeley hotels.

He went to own and run his own restaurants, Pebbles and Cavaliers, before joining L'Escargot as joint head chef and partner and subsequently both Mossiman's and High Holborn as executive chef.