Steve has had a vast career to date including roles such as Executive Chef at Corney & Barrow Bars, Senior Executive Development Chef position at Gate Gourmet, where he developed menus for various airline clients, but predominantly British Airways First Class, Business Class and World Traveller. Teaching and training is something Steve is also very passionate about having worked as a full-time senior lecturer at Westminster Kingsway College in London where he was also course coordinator for part of Jamie Oliver’s Fifteen Foundation.
Steve now heads up Steve Walpole Ltd with a wealth of experience and knowledge under his belt and works with a range of clients including Royal Smilde and Fresh Montgomery. Prior to starting this venture Steve was appointed Head of Food at Ugo Foods in charge recipe development of fresh pasta and street food recipes. Steve is also a strong supporter and heavily involved in FreeFrom to help educate, inform and challenge the hospitality, retail and travel sectors to do more to embrace this area.
Steve is an active member of the Academy of Culinary Arts and was a committee member of the Craft Guild of Chefs. Regularly on the judging panel for various prestigious awards, competitions and shows such as The Annual Awards of Excellence with the Royal Academy of Culinary Arts, The Craft Guild of Chefs, The Salon Culinaire International in London. Steve also has a strong presents at retail awards for the likes of Free From Food Awards, The Great Taste Awards and The Quality Foods Awards UK.
His philosophy is “food is something to love and respect. Less is more, keep it simple. Always try. Some of the best results come from making mistakes.” When not working or trying out new pasta creations, Steve is riding or racing his motorbike and spending time with his wife and two kids, with whom he is encouraging a love for food and ingredients,
Dr Rupy Aujla
Rupy Aujla is the National Health Service General Practitioner who started The Doctor’s Kitchen. A project to inspire patients about the beauty of food and the medicinal effects of eating well. He creates delicious recipes and talks about the amazing clinical research behind the ingredients he uses on YouTube, Instagram and his blog. In his role as clinical adviser to the Royal College of GPs, he has big aspirations to bring the concept of Culinary Medicine’to the profession globally and he has a cookbook published with Harper Collins called, “The Doctor’s Kitchen”.
“As a doctor, I see the effects of poor dietary and lifestyle choices every day. I got so many questions about nutrition whilst working as a general practitioner that I plucked up the courage to get behind a camera and literally show my patients how to get phenomenal ingredients onto their plate. I’m just a straight talking doctor giving healthy eating inspiration!”
Roger has been in travel hospitality and catering for over 40 years, first with British Transport Hotels and Intercity, then later as Business Development Director for RG, and a Non-Exec Director of Avecra (Finland).
He is the Royal Warrant holder for Royal Train services in the UK and has managed and implemented major catering contracts with all the main UK and Ireland rail companies such as Eurostar, Virgin Trains, Stagecoach, Irish Rail and First Group as well as having experience with Thalys (Belgium), NSB (Norway) and VR (Finland).
Chairman of the International Rail Catering Group (IRCG), the trade membership association which represents rail catering businesses with a combined procurement volume of £2b, he is also a member of the Advisory Board for WTCE and is a feature writer for Onboard Hospitality Magazine.
In his spare time he runs his own commercial consultancy business.
Adele is the founder and owner of Inside Out Nutrition (UK) Ltd, incorporated in 2008, and spin-off brand, Profit from Your Health, launched in 2017.
As a fully qualified health professional (clinical psycho-neuro-immunologist) and nutrition consultant, she advises corporate clients on the immense value of building a health conscious business as well as advising a number of executive and private practice clients in Harley Street and South Molton Street in Central London.
In a rich and varied career, she previously spent 10 years in the international travel-retail industry as editor-in-chief of a market-leading trade title and director of events. She also co-founded a global consumer research joint-venture company serving the travel-retail channel, which boasted a blue-chip brand and retail client base of consumer and luxury goods brands and retailers. During her time there she was lead consultant on the largest airport consumer insight research study ‘Listening to the Global Consumer’ which spanned 32 locations worldwide and included the shopping and buying behaviour of different nationalities around health & wellness foods/beverages and related products.
Gerard Bertholon, chief strategy officer since 2012 joined Cuisine Solutions in 1989, as corporate chef. In 1999, he formed Fiveleaf, a concept that brought some of the world’s greatest chefs into people’s homes.
He was trained in his native France by three master chefs, including Alain Chapel who he cites as his greatest inspiration. Prior to joining Cuisine Solutions, Bertholon served as executive chef in top American and French restaurants, including La Panetière in Rye, NY, which he helped earn three stars from The New York Times. In 2012, he was named Maitre Cuisinier de France, one of the culinary world’s highest honors.
In 2013, Bertholon was named Chevalier de l’Ordre du Mérite Agricole Academie du Cuisine, by the French Ministry of Agriculture in and was inducted into the Académie Culinaire de France in 2014.
CEO of RG (Rail Gourmet)
Beat joined RG as CEO in 2017, having previously worked in high profile roles in gategroup, including as MD of their global lounges, and business development in the Middle East and Eastern Europe.
Originally from Lucerne in Switzerland, he has worked in high-end hospitality and travel throughout his career, having trained as both a chef and a flight attendant and undertaking many different operational and commercial roles.
Enhancing his culinary knowledge through Swiss Hotel Management School, he later gained an MSc in Marketing and is passionate about food, its presentation and the use of the freshest ingredients for every dish.
His vision is for RG to show just how much value can really be added for customers through great cuisine, improved retail products, brands and concepts.
A chef with over 15 years of experience in travel, hotels, charities and Michelin starred restaurants, Jen currently leads new product development for RG, the leading railway catering and hospitality provider. This includes working with the James Martin and Virgin Trains teams on the development of the menus and products for Virgin Trains East Coast.
Before joining RG Jen worked as research and development chef for Lonestar food co. with Executive chef Brad McDonald, and prior to this spent two years working for Fergus Henderson at the Michelin starred St John restaurant and hotel.
Whilst teaching cookery at the London branches of Jamie Oliver’s Recipease, she became Head Chef of the Clapham store, along with undertaking other roles for the Jamie Oliver group and The Jamie Oliver Foundation in the UK and San Francisco.
Jen also helped launch and writes for “The Dinner Set”, the new go-to site for people entertaining at home!