Mediterranean food supplier the Belazu Ingredient Company has announced the appointment of Ross Gibbens as its chef in residence.
Gibbens, former head chef of restaurant Dabbous, will work closely with Belazu's founder George Bennell and his small team, developing new product innovation for the industry.
The company started in 1991, originally as the Fresh Olive Company, but this is the first time it will have a chef in residence to offer a professional insight and skill on a daily basis.
"We've been selling to foodservice since 1991," said Bennell. "Therefore, it made perfect sense to look to the restaurant industry when developing our new innovation. We're delighted to welcome Ross to the team. We feel his creativity and experience will help make our innovation dreams become a reality and take our product development to an exciting new level. "
Gibbens joins Belazu with an impressive CV, having also worked at Launceston Place and with chefs Phil Howard at the Square, John Campbell at the Vineyard and as a commis for Raymond Blanc at Belmond Le Manoir aux Quat'Saisons.
"I'm a strong believer that sourcing the finest produce, in the height of its season and treated with the upmost respect, will always be in fashion and is the core to all great cuisines of the world," explained Gibbens.
"It's this core belief of letting the ingredient be king that I share with George and Belazu. I'm excited to see what the future will bring as there are some great ideas and products already in the pipeline."