Sodexo’s culinary team is gearing up to cook in La Parade des Chefs kitchen at Hotelympia next week.


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Sodexo’s culinary team is gearing up to cook in La Parade des Chefs kitchen at Hotelympia next week. Our talented team of six – Tom Allen, Tom Beauchamp, Louisa Tinkler, Andy Voice, Mark Wetherill and Steve Wylie – will cook for 100 guests under competition standards. As they prepare for the big day, we caught up with them to find out a little more about what makes them tick. 

Tom AllenTom

Role: food development director for independents by Sodexo and team captain of Parade des Chefs for the past four years

Been with Sodexo: five years, and cooking since the age of 15

Notable awards: overall Best in Class at Hotel Olympia

Signature dish: no particular dish, just anything that lets me use the best of seasonal ingredients

Food heaven: oysters with bread and salted butter, washed down with a Guinness!

Restaurant I’d most like to cook in: Araki. It’s a nine-seat sushi restaurant in London with three Michelin stars. It only has one set menu, costing £300 per person

Tom BBeauchamp

Tom Beauchamp

Role: development chef for Sports & Leisure

Been with Sodexo: five years

Notable awards: Parade des Chefs member for second year running; Chef of the Year finalist twice

Favourite ingredient: love barbequing wild elk

Food heaven: great bread and butter

Food hell: jollof rice

Restaurant I’d most like to cook in: Fergus Henderson’s St John restaurant in Farringdon


Louisa Tinkler

Role: head chef at Dorney Lake for the last year

Been with Sodexo: since 2015

Notable awards: regional and national winner for Chef v Chef back in 2009; over 30 gold medals including Best in Class at Salon Culinaire between 2010 and 2012; winner of Young Master Chefs of Great Britain 2012; New Zealand Link competition winner 2012; Senior Sodexo Chef of the Year winner 2014

Favourite ingredient: I much prefer cooking savoury dishes – prepping, breaking down and cooking with both fish and meat

Food heaven: if there is a good homemade pie on the menu I will always pick it, and I’m also a sucker for mash potato or a low and slow cooked dish.

Food hell: oysters. I can’t stand them

Restaurant I’d most like to cook in:  I’ve always wanted to cook with Tom Kerridge, as one of my favourite restaurants is The Coach in Marlow


Andy Voice

Role: sous chef at Dorney Lake

Been with Sodexo: eight years

Notable awards: two-time gold and best in show static class winner at Salon Culinaire 

Passion: all things pastry. I love to put modern twists on pastry dishes and devise desserts that use natural sugars to bring out the flavours

Favourite ingredient: passion fruit

Food heaven: a good steak

Food hell: avocado

Restaurant I’d most like to cook in: Antonio Bachour’s (world renowned pastry chef) deli in Miami.

Mark Wetherill


Role: development chef

Been with Sodexo: 19 years

Notable awards: winner of Sodexo Culinary Challenge three years in a row; overall winner at the inaugural strEAT food awards 2017

Signature dish: a street food dish I devised and created, called ‘The Smoking Jar’

Food heaven: Spanish tapas and cerveza

Food hell: fish

Passion: bringing innovative Street Food concepts to more Sodexo menus

Restaurant I’d most like to cook in: El Celler de Can Roca in Spain, which has twice been ranked the best restaurant in the world. I love Spanish culture and cuisine


Steve Wylie

Role: development chef with independents by Sodexo

Been with Sodexo: 20 years

Notable awards: Sodexo Chef of The Year 2008; five-time winner of Best in Show at Salon Culinaire

Favourite ingredient: rabbit – a very underused ingredient yet there’s so much you can do with it

Food heaven: fish and chips

Food hell: coffee

Passion: working with youngsters in the industry to help develop the chefs of the future

Restaurant I’d most like to cook in: The Coach in Marlow, owned by Tom Kerridge


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