Alistair travelled extensively across five continents living, absorbing and enjoying the landscapes, food and cultures of the world. This life-style led to working in the many multi faceted elements of the catering and event industry where he gained a broad experience of the sector.
Before Alistair-Hugo he worked for Mustard Catering, who’s corporate and private clients are from the most exclusive market share in London. He joined the operations department, organising and setting up events in both public and private venues around London and the UK. Years of self reliance and an enjoyment of catering and events inspired him to want to set up his own business.
Hugo’s interest in food developed into a passion to be a chef after growing up in various countries around the world, from the tropics of South America to the culinary home of cooking in Europe. His first baptism of fire in a commercial kitchen was whilst living and working in Japan.
He later graduated from Westminster college with a two year professional chef’s diploma. Hugo perfected his trade at renowned restaurants here in London. Before Alistair-Hugo he was head chef for Tom Conran restaurants for four years. He was a key player in the development and success of Tom’s Deli in Westbourne Grove. He was regularly asked by private clients to cater for their events and this inspired him to want to setup his own business.
Dominique is the longest serving and most diligent member of our staff. She started working in the kitchen in 2002 as a commis chef and it was quickly noted that she had exceptional organisational skills, a passion for food and a drive and initiative that is second to none. She quickly progressed to kitchen manager before leaving for a short while to retrain. She spent a year teaching and assesing catering students for various city and guilds qualifications.
Having stepped out of the kitchen and into the office she now oversees everything admin based. She manages the accounts and HR departments and alongside our consultant oversees the implimentation of our health, hygiene and safety policies, company procedures, training and development. She is an all round wonder woman and keeps everything and everyone motivated and compliant....
Diana joined the team in November 2015, she hit the road running as it was our busiest month on record so far! She settled into her new role quickly and successfully. She is very calm efficient, organised and helpful meaning she is always on hand to answer any queries and ensure your experience with Alistair Hugo is as smooth running as possible.
Before Alistair Hugo she graduated with Tourism and Retail management degrees. She went on to manage well known high street stores in Spain, Australia and London before deciding she wanted to embrace a different industry. We are delighted that she found us and soon recognised her excellent attention to detail, planning and organizational skills. We will look forward to seeing her prosper and grow within the company.
Tessa arrived in June 2018 and we have been thanking our lucky stars every day since. She is someone who leads from the front and can be counted on to make things happen. She works carefully and dilligently to manage her kitchen team through the busy working day, making sure the food is well prepared, perfectly presented and leaves the kitchen on time! She combines intelligence, drive and passion with a warm caring touch.
Before Alistair Hugo she had 18 years experience in the hospitality industry chefing and managing in various positions in the Uk and the Netherlands. This included being a chef owner of her own cafe business for 5 years which she succesfully sold on before looking for a new opportunity.
The kitchen brigade are made up of a pan European mix of different countires, cultures and personalities. This rich diversty brings positive influences to all elements of kitchen life both for the good of the company, the customer and socially for the staff. As a group they are a diligent, professional, hardworking team that works tirelessly every day to provide our customers with some really exceptional cuisine. Based on the three principles of quality, presentation and continuity. Individual backgrounds, charisma and experience shapes the kitchen into a fun, dynamic and educational place to learn, work and succeed.
Our team of eight drivers are zooming around London from dawn until dusk, delivering the catering orders in refrigerated vans to make sure all orders arrive fresh and safe. The vans might be cold but our drivers are warm, friendly and polite. They know all the best routes and short cuts zipping through and around the busiest parts of the city. They gain the 'knowledge' through training and experience and before long can give the best cabbies in London a run for their money!