‘Our people are our priority. They are the biggest driving force behind our success.’
‘Passionate people…’
‘We pride ourselves on being a career-focused employer with industry-leading benefits, and an intense focus on the health & wellbeing of our teams.’
The Faces Behind Our Success…
Mark Broadbent
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Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in 5* hotels, 2* Michelin restaurants, gastropubs and Member’s Clubs, delivering unforgettable cuisine. London’s Bluebird Restaurant was just one of his success stories. Common Grind now takes up most of his time as he directs an innovative team of chefs. Alongside this he runs his consultancy 'Save Your Bacon' - helping businesses achieve success in the food industry.
Rob Voce
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Rob worked in the London fashion industry for many years. He also owned a chain of gastropubs, strengthening his appetite for great food. He leads the finance side of the business.
Vic Leaver
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As ex Treasury and HMRC, Vic has a wide range of experience, writing policy and working on key Government projects. Vic is our details person, ensuring that our projects run smoothly and that we’re complying with all of our policy requirements.
Barry McMillan
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Barry possesses unparalleled knowledge and expertise in operations management. His most recent role as Executive Chef and Account Manager for one of the largest multi-site catering contracts in London, highlights his ability to handle complex operations on a large scale.
Roxana Palamariu
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Roxana has a real passion for continual improvement in the fast-paced world of front-of-house operations.Her educational background in International Economic Relations provides her with a well-rounded perspective on business management and financial acumen. This, combined with her expertise in hospitality, positions her as the perfect advisor to optimise front-of-house operations.
Nico Rivelli
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Nico orchestrates culinary excellence in the largest restaurant at the Meta offices. With a rich background as an executive chef, for a private members club, he brings a wealth of expertise to the kitchen. Nico’s leadership extends beyond managing teams; he’s the creative force behind innovative menu concepts.
Billy Stevens
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Billy is not just about leading kitchen teams he conjures up tasty menus for every season. With a noteworthy stint as a sous chef at Madison St Paul’s, Billy brings a wealth of experience to the team.
Tom Ratcliffe
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Tom not only manages kitchen teams but also passionately engages in recipe development. His journey, including culinary adventures across Australia & New Zealand & stints in Melbourne & Queens Town’s vibrant restaurants, reflect a diverse & enriching background.
Damion Autrey
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Damion is an accomplished chef in contract catering, expertly managing everything from menu creation to kitchen coordination. Damion previously worked at the iconic Shakespeare Globe Theatre restaurant & brings a fusion of flavours to the table.
Luigi Carascon
Frank Chan
Charlotte Green
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Charlotte began with a strong foundation—a BA Hons in Event Management then embarked on a successful career working with some of the world's most renowned luxury brands and tech companies. Her portfolio is a testament to her expertise in delivering exceptional events that captivate audiences and leave a lasting impression.
