Marian Tandy

Commercially driven Senior Development Chef and culinary innovation specialist with 13+ years of culinary, hospitality and food development experience across food manufacturing, B2B, QSR, retail and live events. Currently supporting Own Brand innovation at Booker through the stage-gate NPD process, combining hands-on culinary development, commercial thinking, stakeholder engagement, product demonstrations and event delivery. Previously an Innovation & Culinary Chef at Solina Coatings, leading customer-focused development across coatings, batters, breadings, tempura, marinades, seasonings and sauces.

Earlier hospitality experience includes high-volume kitchen operations and event catering, including weddings and celebrations at Woburn Safari Park and culinary activity within a university environment. Confident creating food offers that balance flavour, presentation, operational practicality, customer experience and commercial requirements.

Senior Development Chef - Booker Group - UK

(2026-07)

• Support Own Brand product development through Booker's stage-gate process, translating commercial briefs, market insight and culinary opportunities into practical NPD solutions.
• Work with Own Brand Managers, development colleagues and cross-functional stakeholders to understand category priorities, customer needs and development requirements.
• Develop, test and refine recipes and concepts with a focus on flavour, presentation, consistency, commercial practicality and suitability for scale-up.
• Support culinary events, demonstrations, showcases and stakeholder engagement activities, helping bring products and concepts to life in a practical service environment.
• Provide hands-on support for trials, benchmarking, tastings and presentations, connecting culinary ideas with commercial requirements.
• Contribute to product stories, culinary recommendations and event food plans that support customer engagement and innovation.
• Selected impact: Current role combines hands-on culinary development, stage-gate NPD, commercial foodservice thinking and live event activity.

Innovation & Culinary Chef - Solina Coatings UK Ltd - Biggleswade

(2022-11 - 2026-07)

• Led end-to-end development of coatings, batters, breadings, tempura systems, marinades, seasonings and sauces for B2B, QSR and retail customers.
• Managed projects from insight and concept creation through kitchen development, customer presentation, factory trials, scale-up and launch.
• Acted as a customer-facing culinary innovation lead, presenting concepts, troubleshooting product challenges and translating briefs into commercially focused solutions.
• Delivered live culinary showcases, demonstrations, tastings and customer presentations supporting new business opportunities and strategic partnerships.
• Collaborated with commercial, technical, procurement, operations and supply-chain teams to deliver scalable, commercially viable products.
• Supported factory trials and process optimisation, ensuring recipes and systems were practical, consistent and suitable for manufacture.
• Selected impact: Promoted from Development Technologist to Innovation & Culinary Chef within five months; led multiple customer innovation projects from concept through commercial launch.

Development Technologist - Solina Coatings UK Ltd - Biggleswade

(2022-06 - 2022-11)

• Supported formulation, testing and evaluation of coating, batter, breading, marinade, seasoning and sauce systems.
• Worked with technical and culinary teams on product trials, benchmarking, troubleshooting and customer-led development projects.
• Supported factory trials and the transition of concepts from kitchen development towards commercial manufacture.

Product Development & Culinary Lead - Tasty Mates - London

(2021-03 - 2022-07)

• Led vegan confectionery and snacking innovation projects from concept through recipe development and manufacturing scale-up.
• Developed commercially scalable products focused on texture, flavour, functionality, shelf-life and consumer appeal.
• Worked with suppliers and production teams to improve manufacturing efficiency, consistency and product quality.
• Supported brand growth through product innovation, food styling, photography and marketing content.

Freelance Recipe Development Chef Consultant - Pidy UK - UK

(2020-01 - 2020-05)

• Developed bespoke pastry and coated product concepts for hospitality and retail customers.
• Delivered recipe development and innovation support tailored to customer briefs, trends and commercial requirements.

Junior Development Chef - University of West London - London

(2016 - 2019)

• Supported culinary research, product development, testing, presentations and innovation activity within academic and commercial environments.
• Supported culinary events, demonstrations and practical sessions, developing confidence in presenting food concepts to different audiences.

Development Chef Consultant - Golden Crown Hospitality Hotel Group - Sri Lanka

(2017 - 2019)

Summer Consultancy Roles

• Delivered menu innovation and premium product development concepts for luxury hospitality operations.
• Supported customer experience improvement through modern menu development and culinary creativity.

Commis Chef - Woburn Safari Park - Bedfordshire

(2015 - 2016)

• Supported high-volume kitchen operations and food preparation within a busy hospitality and visitor-attraction environment.
• Gained practical exposure to event-led hospitality, including weddings, celebrations and service requirements where consistency, timing and guest experience were key.

MA - Food Business Management - University of West London (2019 - 2021)

BA (Hons) - Food & Professional Cookery - University of West London (2016 - 2019)

Level 3 Diploma - Food & Professional Cookery - Central Bedfordshire College (2015 - 2016)

Level 2 Diploma - Food & Professional Cookery - Central Bedfordshire College (2014 - 2015)