James Johnson

James Johnson

Head of Consulting

James Johnson

After qualifying as a chef in the UK in 1992, James has spent the last three decades delivering food and beverage operations, hospitality business strategies and restaurant design internationally. With a passion for food, his early career was spent working in both restaurant and hotel kitchens which led to establishing his own successful national restaurant franchise business in South Africa.

In the UK, James has mobilised and directed operations for a pub group and now works closely with a number of leading Universities including MMU, St John’s College Cambridge and the University of Birmingham developing food strategies, business master planning and designing new food experiences and central kitchens.

Internationally, James has strategised with leading hotel and major events venues writing culinary operational and training procedures, creating restaurant concepts and delivering large-scale food operations. James is a Prince2 practitioner and joined Russell Partnership Consulting in 2017.

He currently leads the Food and Beverage Design team for Therme RPC, creating the world’s most advanced, wellbeing-focused, food experiences.

Sue Creed

Operational Senior Consultant

Private: Michael Greenwold

Food and Beverage Consultant

Michelle Harbour

Office of The Non-Executive Chairman and Founder

Professor David Russell

Co-founder and CEO

James Ellerby

Senior Consultant

Neil Johnson

Non-Executive Director

Michael Sebti

Senior Design Consultant

Private: Patrick Dukes

Design Consultant

Darren Moore

Country Director (United Arab Emirates)

Memory Mambo

Senior CAD Technician / BIM Manager

Peter Russell

Chief Technology Officer and Senior Consultant

Charlotte Harbour

Head Of Nutrition And Nutritional Therapist

Deborah Cordiner

Senior Consultant

Robert-John van Exter

Food & Beverage Consultant