Bob Brown
Executive head chef, British Airways for Compass
A classically trained chef from Highbury College in Portsmouth, Bob Brown graduated in 1985 with the advanced diploma in professional cookery, spending the first year gaining work experience in various hotels within the Crest Hotel Group.
In 1986 Bob joined the Royal Navy spending 16 years heading up kitchens both ashore and afloat. He was appointed officers personal chef to numerous Fleet Admirals on foreign and home territory and was awarded the title of Armed Forces Chef of the Year in 1999, progressing into the Combined Services Culinary Arts Team competing in national and international events and achieving an Olympic gold medal in 2000.
In 2001 Bob joined Oxford University Press as head chef, heading up the brigade of chefs and re-launching the directors fine dining rooms, Printers House.
In 2003 Bob joined Westminster Kingsway College in London as senior chef lecturer and head chef of the Vincent Rooms and Escoffier Restaurant. Keen to expose young talent to the competition scene, Bob put together a team of six chefs for the prestigious Nestle Toque d’Or and won the overall competition resulting in a two week study tour to the Johnson and Wales Culinary University in North Carolina.
Bob is passionate about developing and inspiring his current team of chef’s at British Airways and raising the profile of the BA Restaurants and Lounges, while currently involved in the development and installation of the Terminal 5 Concorde and 1st class lounge menus.
He is an education committee member of the Craft Guild of Chefs, working closely with catering colleges throughout the UK to develop, train and raise awareness of aspiring chefs wanting to enter the industry.
Recent success at Hotelympia 2008 achieving Gold in the “open team grand prix”.
« Back to profiles of chefs
