Ben is a highly dedicated, multi-award winning career chef with 25 years’ experience across fine dining, banqueting and food and beverage at top-end, high-volume venues and events, board-level management of national teams across multi-site venues, as well as offer development, mobilisation and business development.

Ben leads the Therme RPC team in the delivery and innovation of food and beverage design, mobilisation and operations. Working in coordination with the Head of Food and Wellbeing, he drives menu development across the group and leads all aspects of food and beverage operations including new products, talent recruitment, supply chain, technology, training and development.

Before joining Therme RPC, he was the Food Innovation Director for Sodexo, heading up food strategy and delivery across some of the UK’s most prestigious venues and events, including Ascot Racecourse, The Open, and numerous large stadia and events spaces across the country.

Extremely passionate about sustainability and how our industry can drive change for good, Ben is fully aligned with the Group’s ethos on ethical growing, community outreach and using food as a driver for positive change in mental, physical and social wellbeing.