Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

The Mentors: Roy Ackerman

10 June 2009
The Mentors: Roy Ackerman

Restaurateur and consultant Roy Ackerman's career in the hospitality industry has spanned more than four decades. He was appointed OBE in 1990 for his contribution to tourism and training, as well as a CBE in 2000 for services to gastronomy.

Ackerman has served as both chairman and president of the Restaurant Association, chairman of the World Master of Culinary Arts and chairman of the Hotel and Catering Training Board. He remains involved as chairman of the Honorary Members of the Academy of Culinary Arts and assists the Academy of Food and Wine Service with conferences and training initiatives.

More recently he has helped or backed the ventures of leading chefs, including Giorgio Locatelli, Antony Worrall Thompson and Theo Randall.

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