Craig Brown

Performance-driven professional with experience leading food service, catering, venue management, and hospitality operations across restaurants, hotels, banqueting, and event environments. Proficient in operational management, team leadership, customer service, budgeting, procurement, inventory control, vendor management, and process optimisation within fast-paced service environments. Skilled in recruiting, coaching, scheduling, and developing high-performing teams while delivering exceptional customer experiences, operational efficiency, and strong financial performance.

Strong knowledge of food safety, HACCP, health & safety, and regulatory compliance, maintaining high operational standards whilst minimising risk.

Head Chef / Kitchen Manager at Rancliffe Arms (2007-01 – Present)

Lead culinary, catering, and hospitality operations for a high-volume venue, overseeing menu innovation, procurement, budgeting, workforce leadership, and regulatory compliance. Deliver exceptional dining experiences across restaurant service, weddings, private functions, and large-scale events while driving operational efficiency and customer satisfaction.

• Developed seasonal menus that balanced guest preferences, quality, and profitability.
• Managed purchasing, supplier relationships, inventory, and food costs to maximise value and minimise waste.
• Recruited, mentored, and led kitchen personnel, fostering a collaborative, high-performing team culture.
• Maintained compliance with HACCP, food safety, allergen, and health & safety regulations.
• Coordinated catering for weddings, corporate events, and private functions, delivering seamless execution and exceptional guest experiences.
• Selected from a competitive field of chefs to cater for the German National Football Team, preparing performance-focused meals that met elite dietary and sports nutrition requirements.

Executive Chef at Leading Restaurant

Directed culinary operations during the restaurant's transition from Greek cuisine to English cuisine, developing new menus and kitchen processes to support the revised dining concept.

• Redesigned menus to reflect traditional English dishes while maintaining high quality, presentation, and consistency.
• Trained and developed kitchen staff on new recipes and service expectations to support a successful transition.
• Partnered with restaurant leadership to introduce the new concept, enhancing guest satisfaction and expanding the restaurant's appeal to a broader customer base.