For Chef Appreciation Week, we're shining a spotlight on some of the brilliant culinary talent across 14forty. From bustling restaurant kitchens to keeping night shift teams fuelled in the early hours, they play a vital role in nourishing communities and creating memorable dining experiences.

We spoke to a few of our culinary heroes to hear more about how they got started, where their careers have taken them and what inspires them in the kitchen today. Without further ado, let's meet them!

Head of Food

Jez Nutsford

Who better to kick off this series than Jez Nutsford? Jez has spent more than ten years cheffing it up with Compass, starting as a Relief Chef Manager in 2015 and moving up through the ranks along the way. Most recently, he was Culinary Lead for the Business & Industry division, where he worked across the wider food operation.

Now, as our Head of Food, Jez is driving our food strategy forward and raising the bar across every site. His day-to-day job entails delivering consistently high-quality food service, strong client engagement and strategic planning across all our current accounts.

Meet the leadership team
Jez Nutsford, Head Of Food 14Forty[59]

Chef Manager

Russell Vickers

Food has been part of Russell's life for as long as he can remember. In a household where everything was made from scratch, family gatherings would often turn into friendly competitions over who could whip up the best dish.

This passion sparked a 30-year career in the Royal Navy that took him all over the world. Along the way, he cooked for the First and Second Sea Lords, served as Private Chef to a NATO admiral in the US and spent ten years as Private Chef at the British Embassy in Baghdad, earning a British Empire Medal for services to Anglo-Iraqi relations.

Back in the UK, his client list boasts DFS co-founder Robert Miller, footballer Kyle Walker-Peters and even members of the Royal Family, including the late Queen Elizabeth II. Nearly 50 years into his career, Russell has now settled much closer to home as a Chef Manager in Hampshire, with a brand-new restaurant currently in the works.

IMG 7645 (1) (1)

Head Chef

Victoria Adeyemi

Victoria's cooking is a real reflection of who she is. Many of her dishes are inspired by the Nigerian food she grew up eating, and those flavours have found their way onto our latest menus, with chicken suya, jollof rice and efo riro with venison all being featured.

That mix of old and new is what makes her food so fresh and exciting. Victoria is always bringing innovation into the kitchen and trying out new combinations, but she never loses sight of the flavours she knows and loves.

It's not just her cooking that stands out, either. Victoria is warm and bubbly, and she brings a great energy to the kitchen that the whole team picks up on. Account Director, Bally Purewal, says: "Victoria is a real asset to the team and her positive attitude is infectious."

Victoria Adeyemi 2

Executive Head Chef

Huw Griffiths

Cooking runs in Huw's blood. Following in his dad's footsteps, he moved from West Wales to Surrey to train as a chef in two food-led pubs, before joining Ha Ha Bar and Canteen.

Keen to keep learning, Huw completed a BSc in Culinary Arts Management at what's now the University of West London, then ran the training restaurant at the University of Surrey. He also helped launch a French brasserie chain in Woking.

From there, Huw moved into workplace dining, becoming the first Development Chef at Pabulum (now part of Compass) and later Business Development Chef for Nestlé Professional. He's even run his own fish and chip shop! He then became Executive Head Chef at Heathrow's Terminal 5, before moving to his current 14forty site six years ago, where he oversees all kitchen operations.

Huw Griffiths, Fluor[36]

Catering Manager

Joseph Peto

Joseph started his career as a Kitchen Porter at Portsmouth University in 2003. Six years later, he took on his first leadership role as Kitchen Coordinator at a college just outside Reading, where he stayed for almost ten years. It was here that he really found his feet as a leader, learning how to bring out the best in his team while making sure the people they served felt well looked after.

Since then, Joseph has worked across education, workplace catering and hospitality. Today, he's a Catering Manager with 14forty, where he leads a team of seven.

"What inspires me most is seeing people enjoy the services we provide," says Joseph. He's especially proud of working his way up from Kitchen Porter to Catering Manager, and it means he's always happy to roll his sleeves up and help out wherever he's needed. For Joseph, it’s the people that make the job. He likes being part of a team, and he takes pride in knowing the work they do makes a difference to the people they serve.

Head Chef

Eugene Farrelly

Eugene’s love for cooking started back in 1994 at the Marriott Forest of Arden Hotel and Country Club. Starting out as a Trainee Chef, he worked his way through every single station in the kitchen, which gave him a real respect for classical techniques and quality ingredients.

Over the last 30 years, he’s led kitchens across top hotels and award-winning restaurants, including the Hilton Manchester Airport, Rhodes & Co and Establishment. Along the way, he’s scooped up AA Rosettes, a Bib Gourmand and a place in the 2005 Egon Ronay Guide.

Since joining the team back in May 2024, he's been putting all that experience to good use. Eugene has managed teams of up to 15 chefs and loves helping budding chefs flourish in the kitchen. He’s driven by a natural curiosity, always experimenting with new ideas to keep his dishes exciting.

Eugene Farrelly, Cargill[16]

Head Chef

Maz Harrison

Growing up on a farm, Maz developed a real appreciation for where food comes from and the hard work that goes into producing it. She started out in kitchens at 16, working her way up through the ranks to Kitchen Manager before becoming Head Chef.

Outside of work, she’s married with a daughter and loves experimenting with new recipes at home. When she's unwinding, she loves nothing more than a good pint and some country music.

Here's to our chefs

Whether they're cooking for royalty, running a busy lunch service or perfecting a new recipe, our chefs bring passion and precision to every plate.

Interested in learning more about our award-winning catering services? Click below to find out more.

Award-winning catering

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