Dr. Charalampos (Babis) Giousmpasoglou – University of West London
Babis has a dual background, for 20 years as an hotelier in the Greek luxury hospitality industry and as a hospitality educator in undergraduate and postgraduate programmes. His research interests focus on Managerial work, Hospitality Management, Culture and Human Resources Management. On these research themes he has published a book, book chapters, journal articles and presented papers to national and international congresses. He is also a reviewer in reputable academic journals such as the ‘International Journal of Contemporary Hospitality Management’ (IJCHM).
Lisa Osman – All Hallows Cookery School
Since establishing her catering company ‘Provisio’ in Dorset and providing hospitality across the south west for the last fourteen years, Lisa Osman has now launched her AGA approved cookery school with rooms in the historic village of Wimborne St Giles, set within the Cranborne Chase.
Being raised on a farm in Dorset, Lisa cooked from an early age, then worked as a private chef on local estates before catering for corporate launches at Hampton Court Palace and weddings at Lulworth Castle and Sherborne Castle.
A Slow Food Chef Alliance member, Lisa is also an arbitrator for the Great Taste Awards and judges at the World Cheese Awards and Global Cheese Awards.
Alan Bird – Bird of Smithfield
ALAN MICHAEL BIRD was Born in Enfield and lives in Cheshunt, Hertfordshire with his wife Sally-Jane and two sons, Edward and Matthew.
Alan’s current venture is Bird of Smithfield, his first solo venture. However, his culinary career boasts a very impressive pedigree:
West Lodge Park Hotel,Cockfosters, Hadley Wood, Hertfordshire
Here he served a four year apprenticeship, then was promoted to Chef tournant.
1986 – 1988
Goring Hotel, London,
Alan joined the Goring as First Commis on the Sauce section and was promoted to Chef Saucier in 1987. He gained 18 months experience in this position before leaving in 1988.
September 1988 – August 1990.
Two Michelin stars
Alan joined Simply Nicos as Chef De Partie on the Fish Section. He held this position until new premises were opened on May 1989 when he was promoted to Sous Chef. In June 1990 Alan was promoted to Head Chef. Nico was the first British chef to attain Three Michelin stars in the UK.
1990 – 1991
Lord Andrew Lloyd Webber
Alan was personal chef to Lord Andrew Lloyd Webber.
The Ivy Restaurant
Alan joined the Ivy as Sous chef in 91 and became Head Chef in 1998. I became Executive chef in 2004 and left in 2010.
He then opened the Club at The Ivy.
Alan was opening kitchen team & trainer at Le Caprice, New York, USA. He also trained kitchen staff for opening of The Ivy, Dubai
Other achievements have included a culinary Tour of India 2008 and culinary demo weeks spent in Barbados and Mauritius.
Alan also mentored chefs for Jamie Oliver’s Fifteen for first six years of the project.
In 2010 Alan joined Soho House as group Executive chef working around the group in UK, US and Berlin.
In 2012 he started his own business with Alan Bird Food Etc, Consultancy, recruitment and events.
Alan has catered for the BRDC, Silverstone 2012 British Grand Prix, Samsung 2012 London Olympics launch event, Jody Scheckter’s first Carfest 2012 at Laverstoke Park Farm to name a few, as well as catering and organising events for private clients.
Current projects: Alanbirdfoodetc.com (website under construction)
In April 2013, Alan opened Bird of Smithfield, his first solo venture restaurant in the heart of Smithfield, London which is going from strength to strength.
The kitchen at Bird of Smithfield boasts market-leading equipment including Charvet and Adande. Alan even has a custom-built Charvet range and Adande refrigerated drawer unit named after him – The Alan Bird Chassis!
The ‘Alan Bird Chassis’!
Please visit www.Birdofsmithfield.com to see Alan’s fabulous menu available at the restaurant – Well worth a visit!
Alan immanently due to launch his ‘Bird of Smithfield Citroen H Van.
Over the past few years, Alan has been involved in several other projects including travelling to Brussels to cook at the annual Seafood Exposition for Sealord (part-owned by NZ and Japanese governments). He has developed new products and recipes for Marks and Spencer. Alan has held cookery demonstrations at The Ivy, Citibank, Baker & McKenzie, Selfridges in London, Alistair Little’s Tasting Places as well as regional Catering colleges all over the UK. Alan has held Ivy-themed evenings at Paul Heathcote’s restaurant in Manchester.
Other feats include cookiong in New York, India, Barbados, Mauritius, Azerbaijan, France, Italy, Spain and mainland Europe. Alan has appeared as a guest chef on the Good Food Live Show with Simon Rimmer on UK TV on Cable, Satellite and Digital Television. He also enjoys cooking for charity dinners/fundraisers.
London Committee Member of The Chefs’ Forum
Member of Royal Academy of Culinary Arts
Member of Craft Guild of Chefs of Great Britain
Worshipful Company of Butchers
Freeman of the city of London