Sodexo’s global culinary academy welcomed 15 chefs from eight countries to the prestigious Lenôtre institute in Paris for a two-day culinary workshop to develop skills, share insight and strengthen brand-led delivery across the business.
The workshop forms part of Sodexo’s continued commitment to investing in its people and elevating culinary capability across its global operations. Food has been at the heart of Sodexo’s heritage since its founding, and initiatives like this support its ambition to inspire, develop and empower chefs at every stage of their careers.
The two-day programme was hosted at one of France’s most respected culinary schools, Lenôtre and included chefs from the UK, France, Germany, the Netherlands, Italy, Luxembourg, Israel and Sweden.
Representing the UK & Ireland were:
- Stuart Bowman, regional (UK & Ireland) executive chef and member of the UK & Ireland culinary leadership team
- David Ward, regional (UK & Ireland) executive chef and member of the UK & Ireland culinary leadership team
- Andy Clarkson, UK & Ireland development chef
- Andy Voice, UK & Ireland development chef
- Harry Turner, UK & Ireland development chef
During the programme, chefs took part in a blend of theoretical and practical learning, combining global insights from Sodexo’s global brand leaders and hands-on training led by Sodexo’s global executive chef, Lloyd Mann alongside Guillaume Galy, Lenôtre’s senior chef instructor, and his team.
Lloyd Mann, Global Executive Chef, Sodexo said: “Developing our culinary teams through world-class learning experiences that combine expertise, creativity and innovation is something we are able to offer our culinary talent. The Lenôtre workshop was developed to build skills, translate theory into practice in a world-class culinary environment and to offer them the chance to work with peers from other countries to share knowledge and strengthen how we deliver our food brands consistently for our clients and consumers wherever they are.”
The Lenôtre culinary team provided hands-on sessions focusing on flavour profiles, cooking techniques and techniques to adapt dishes to what modern consumers want, enabling the participating chefs to transfer the Lenôtre culinary model to Sodexo’s food brands, Modern Recipe, Kitchen Works and The Good Eating Company.
Participants developed their understanding of brand-led culinary delivery, exploring how to bring differentiated food concepts to life while maintaining consistency across regions. They also gained insight into evolving culinary trends, consumer expectations and the practical application of flavour profiles and modern cooking techniques.
Matt Hay, Head of Culinary for Sodexo UK & Ireland said: “The experience our chefs gained over the two days will have a direct impact on day-to-day operations, equipping them with the tools, skills and knowledge to elevate standards and deliver high-quality, consistent food experiences across our diverse portfolio in the UK and Ireland.”
This global workshop complements Sodexo UK & Ireland’s Culinary Academy programme, which provides structured development pathways, hands-on learning and formal qualifications to support chefs at every stage of their careers.
As one of France’s most renowned culinary institutions, Lenôtre is recognised for its heritage, high standards and expertise, particularly in classical techniques, making it an ideal environment for chefs to refine their craft.
