Joseph Rowson

Strategic and commercially minded food operations leader with 15+ years' experience shaping food concepts, leading high-performing culinary teams, and driving consistency across multi-site hospitality businesses. Proven at translating creative vision into scalable, profitable food offers through robust systems, strong supplier partnerships, and collaborative leadership. Highly regarded for balancing culinary innovation with operational discipline, and for developing teams that deliver brand-aligned food at scale.

Now seeking roles with a stronger focus on concept creation, product development and influencing food strategy beyond the kitchen floor.

Executive Chef - Waterloo Tea - Cardiff

(2017-08)

• Oversaw food operations across 6 cafes, managing a team of 12 chefs and multiple kitchen setups
• Led menu development, recipe writing, and operational systems across core and new brands
• Played a strategic role in expansion planning, staff training, and maintaining food quality standards
• Introduced operational efficiencies and managed food cost control measures

Catering Tutor - Ysgol y Deri School - Penarth

(2015-09)

• Designed and delivered practical catering sessions for 16–19-year-olds with additional learning needs
• Created inclusive, easy-to-follow recipes and supported students in running a school coffee shop

Executive Chef - Kin + Ilk - Cardiff

(2016-01 - 2017-07)

• Head-hunted to lead food strategy and kitchen operations for a growing café brand
• Launched two new sites in six months, building teams from the ground up
• Responsible for all menu creation, food costing, and team training

Head Chef - Waterloo Tea - Cardiff

(2013-08 - 2015-12)

• Shaped the flagship site's food identity and led the company's growth into a recognised food destination
• Created unique food and tea supper clubs with a focus on vegetarian menus
• Standardised recipes and implemented operational systems

Head Chef - Arboreal - Cowbridge

(2011-08 - 2013-04)

• Oversaw full kitchen setup for a new restaurant launch
• Responsible for sourcing, seasonal menu design, HACCP implementation, and stock control

Chef - Le Gallois Deli & Restaurant - Cardiff

(2008-01 - 2011-12)

• Managed deli kitchen with a focus on homemade, artisanal products (2010–2011)
• Worked across all sections in a 3AA rosette restaurant, developing advanced technical skills (2008–2010)

Certificate Course - Ballymaloe Cookery School (2008)

BA (Hons) - Psychology - University of Manchester

International Baccalaureate - UWC Atlantic College

9 GCSEs - Llantwit Major School