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Sodexo has appointed Mark Webber as Culinary Director for Government & Energy, strengthening its food leadership as it invests in growth across the sector.
Mark brings more than a decade of senior culinary leadership experience across business and industry, defence, education, sport and leisure. His career includes leading national food development strategies, overseeing large‑scale contract catering mobilisations, developing insight‑led menu frameworks and building high‑performing culinary teams across the UK.
The newly created role reflects Sodexo’s continued focus on what has always been at its heart: food, culinary expertise and the people behind it.
In his new role, Webber will focus on supporting business growth and retention for Sodexo’s Government & Energy business while shaping a culinary programme aligned to Sodexo’s regional strategy and evolving client needs.
A dedicated culinary team within the company’s Government & Energy business will support in the day-to-day delivery of exceptional food at every site. The team will include two of Sodexo UK & Ireland’s senior Culinary Leadership team, Ernest Dsouza, executive craft development chef for Government & Energy and Tony Holland, culinary lead for Sodexo’s energy business.
Paul Anstey, CEO Government & Energy, Sodexo UK & Ireland said: “We deliver food services at a unique range of locations from military bases, government buildings, blue light services bases, refineries, remote site camps and offshore platforms. At the core of the food we deliver wherever that may be is our commitment to serving healthy, nutritious and sustainable food tailored to the varying profiles of our customers.
“Mark and our new culinary team will build on what we have established over many years and drive growth in our food services business with a robust culinary support programme which will not only continue to ensure we are meeting the needs of our clients and customers but will also be focused on developing our culinary talent.”
Sodexo’s Government & Energy business partners with government, justice and energy organisations to create value for clients in fast-changing environments. It works with more than 35 clients in the UK & Ireland, Falkland Islands and Cyprus, covering more than 1,600 sites.
Catering News is sponsored by The Kitchen Porters Club
