Chris McGowan

Craft‑led culinary director and food innovation leader with 25+ years across contract catering, healthcare, travel, retail, and multi‑site hospitality, combining Michelin‑trained craft with a BSc in Food Science and deep experience in structured product development, mobilisation, and scale‑up. Specialist in the creation and turning a clear food vision into commercially robust, repeatable systems: concept and menu creation, test‑kitchen development, technical and EPG alignment, supplier collaboration, and precise documentation that protects flavour, quality, and consistency at volume. Proven at leading chef‑centred cultures in national estates, shaping food strategy and standards while empowering teams to innovate with seasonal ingredients, local suppliers, and bold ideas.

Trusted senior partner to clients and stakeholders, able to articulate a compelling food narrative, influence at board level, and deliver measurable impact on retention, growth, sustainability, and GP.

Head of Culinary Innovation & Growth at Gather & Gather / Compass Group UK (2025-08 – Present)

• Lead culinary direction and innovation across a national, multi‑brand contract catering estate, shaping food strategy with new S.O.P, menu frameworks, and delivery standards in partnership with operations and commercial teams.
• Define "what great looks like" for food quality, presentation, sustainability, and consistency, ensuring standards are embedded from bid and tender through mobilisation and BAU.
• Partner with key clients as senior culinary lead, supporting retention and growth through food‑led storytelling, menu evolution, and strategic innovation plans.
• Build capability in the chef community, mentoring senior chefs, creating development pathways, and championing a chef‑led culture that still protects GP and compliance.
• Concept and campaign development, championing newness and driving client engagement and retention and growth.

Culinary Director at HCA Healthcare (2024-02 – 2025-07)

• Led a transformational culinary programme across 15 hospital kitchens, redefining the food offer around nutrition, inclusivity, flavour, and patient experience while meeting tight clinical and operational parameters.
• Designed and implemented a culinary‑led EPG programme, aligning recipes, specs, and procurement to improve quality and choice while reducing cost and waste.
• Introduced structured process, documentation, and training that improved compliance, consistency, and service standards across all sites.

Head of Culinary, New Product Innovation at Absolute Taste Foods / Muddy Duck (2022-02 – 2024-02)

Menu Partners

• Directed culinary innovation and food manufacture for travel, events, retail, farm shops, and premium hospitality, bridging chef creativity with disciplined NPD and production thinking.
• Developed bold, seasonal menus and product ranges that could be delivered at scale through production kitchens and partner sites without compromising on identity or quality.
• Led client‑facing culinary development, presentations, and tastings, converting briefs into commercially viable concepts and long‑term partnerships.

Executive Head Chef at MSC Cruises (2020-11 – 2022-02)

• Led a 120+ strong international brigade across multiple onboard restaurants and dining formats on a flagship vessel, with full accountability for consistency, provisioning, food safety, and guest experience.
• Codified systems, SOPs, and standards to ensure repeatable quality across high‑volume, 24/7 operations and diverse culinary offers.

Group Innovations & Development Chef at Newly Weds Foods EMEA (2016-08 – 2020)

• Built and led a chef‑led innovation function at the intersection of food science, culinary development, and commercial strategy for major retail, QSR, and foodservice brands.
• Owned strategic innovation pipelines from insight and concept through trials, sensory evaluation, specification, and factory scale‑up, achieving the best NPD‑to‑launch conversion in a decade.
• Launched a dedicated gluten‑free facility in Banbury and led high‑profile retail campaigns (e.g. Tesco Fire Pit), reinforcing expertise in coatings, functionality, and dietary‑led product development.

Culinary Director, Food & Innovation (UK / USA) at Topgolf (2013-05 – 2015-12)

• Set and led food strategy, menu development, and brand‑defining food experiences across a fast‑growing international leisure estate.
• Managed a Pan‑American and European team of senior and operational chefs, creating robust food systems that supported rapid venue openings, rebrands, and consistent execution across markets.

Chef Director, Food & Development at The Quince Tree (2015-12 – 2016-09)

• Led a development‑driven modern British food business spanning café, deli, fine dining, retail, and cookery school, shaping the culinary identity and guest experience.
• Embedded ingredient‑led seasonality, foraging, and locality into menus and retail offers, underpinning a distinctive, story‑driven food proposition.

Grand Diplôme in Culinary Arts – Le Cordon Bleu, Paris

BSc in Food Science – Manufacturing / Culinary Science & Innovation