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Central London venue Regent’s has appointed Yvonne Hunter as its new Executive Chef, marking the start of an exciting chapter for the venue’s culinary offering.
With over two decades’ experience spanning fine dining, large-scale hospitality and international travel, Yvonne brings a bold, creative approach to event catering that follows what she refers to as the ‘three Ss’ — seasonal, sustainable and social media ready.
The appointment forms part of Regent’s continued collaboration with B Corp caterers Houston & Hawkes, with the partnership delivering innovative, globally inspired menus centred on sustainability — a focus that has only strengthened since Regent’s receiving its own B Corp certification earlier this year.
Yvonne will now head up the in-house catering team, working with trusted local suppliers and leading her new team to bring exceptional food experiences to the wide variety of events at Regent’s.
Speaking on the announcement, Yvonne said: “This role is an opportunity to bring a fresh perspective to event catering, one that celebrates seasonality, creativity and sustainability. I want every dish we serve to tell a story and to make people feel good.
It’s my hope that the catering we provide can help bring people closer together and make their event that much more memorable. Food is the social glue to any event, after all — it’s the reason to stop, talk and share with each other.”
Originally from Ireland, Yvonne trained at Cathal Brugha Street in Dublin before building her career across Australia, Asia, the U.S. and the UK. Her experience includes large-scale catering for major venues such as Wembley and Emirates Stadium, where she discovered her love for delivering high-quality food at volume.
Commenting on her appointment, Neil Brooke, Director of Food & Drink at Regent’s said: “I’m excited to have Yvonne join our team here at Regent’s.
Her creativity, energy and passion for sustainability perfectly align with our vision for the future of event dining at Regent’s. Yvonne brings an incredible breadth of experience and a fresh perspective that will continue to elevate the food we offer and help ensure that every event is an experience guests will truly remember.”
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Chef News is sponsored by the the Kitchen Porters Club
