Showcasing your passions, stories and kitchen tips
Showcasing your passions, stories and kitchen tips
We invited four hand-picked chefs to showcase thier creativity with our chef Andrej Prokes, using our CHEF® All Natural Stocks and Signature range, at an event filmed in London.
*Open to professional chefs employed at any UK establishment that meets the necessary criteria, as outlined in the T&Cs. 18+. Stock Maker's Lunches will run until further notice with one luncheon planned each month. The number of invitees each month may vary, and will be based on availability. See full terms and conditions.
What are Stock Maker's Lunches?
They’re events we organise every month in acclaimed restaurants during which we invite between 10-15 executive chefs (or similar) to come and share their experience and dilemmas from running their business or kitchen. It's also an opportunity to network with other chefs and learn more about our CHEF® solutions. Then we all have lunch together in the restaurant.
What sort of products do you showcase?
The events are designed around our CHEF® All Natural Stocks range, however we will show guests what is possible with the other products we have: premium sauces, innovative pastes and liquid seasoning, liquid concentrates and dehydrated stocks. See our full range.
Who can attend?
Executive chef and chef patrons (or similar) who run their kitchens and businesses, design the menus and decide which ingredients and products they want to use.
Where are the events held each month?
They are held in acclaimed restaurants around the country. We have organised lunches in City Social, Simpsons Restaurant, Frog by Adam Handling, Pied à Terre, Andrew Nutter’s Restaurant, Elephant Restaurant, Salt Restaurant, The French and a few more.
I’m interested, so how can I get invited?
We have a registration form that you can fill in. We will then review your details and if we feel the event will bring value to you based on your answers we will contact you and share the future lunch dates and locations where we have availability. As we have limited space at each event we can’t always accommodate everyone but we’ll do our best as we appreciate your interest.
Do you have a cancellation policy?
There isn’t any official policy as we trust that chefs and business owners understand how frustrating it is when people don’t show up without prior notice. If you have confirmed your attendance and can’t make it anymore, we’d be grateful if you could contact us to let us know. Last minute issues happen especially in a busy kitchen but a call would be appreciated by the team organising each event.
Has there ever been a more exciting time in professional cuisine? Never before have so many open-minded diners been clamouring for new experiences. Never before have so many passionate chefs been able to draw upon so many ideas, ingredients and concepts. At CHEF®, we’ve seen the culinary landscape evolve in the last 40 years, and we believe that despite business pressures, there have never been so many opportunities for chefs with big aspirations.
We invited chefs to appear in short, sharp video sound bites – sharing their passions, stories and kitchen tips, answering a simple question on camera in just 40 seconds.
Pierre Caillet, Meilleur Ouvrier de France and Michelin-starred chef at Le Bec au Cauchois restaurant, Normandy. Pierre has a garden at his disposal where he grows a variety of herbs and vegetables which in turn integrates into his seasonal dishes creating amazing new flavours, delicate and unexpected tastes which take his guests on a journey of gastronomic discovery. Pierre also works as a chef trainer and consultant when he’s not hard at work in the kitchen.
Recognised as one of the pioneering chefs in Mexico City, Azari Cuenca gained prominence in the Mexican culinary scene due to his charisma and his ability to turn ordinary ingredients into extraordinary dishes. During his career he has worked in the Michelin starred Restaurant Arzak, San Sebastián under the under the tutelage of Chef Juan Mari Arzak, as well as learning the secrets of traditional and avant-garde cuisine alongside Paul Bocuse and Jean Fleury in Lyon, France. Chef Azari is currently Chef-Director and partner of the Litoral Group.
Régis Marcon is a renowned French chef and owner of the state-of-the-art hotel and restaurant simply called Régis et Jacques Marcon. Holding numerous titles and awards during his distinguished culinary career, Régis is also the president of the Bocuse d'Or France. His son Jacques Marcon followed him into the trade, and trained at the famous Paris pastry school Lenôtre, followed by stints at some of the top kitchens around. Jacques returned to the family restaurant in 2005, and is now the head chef.
Share your thoughts with us on social media: perhaps one of your favourite kitchen tips, how your career started, the chef who influenced you the most, or what you’re currently most excited about in your kitchen.
The proof in our products is in our people. Our experienced chefs and passionate marketing consultants are vital to our team and ensure every product we bring to market is something they would proudly use in their kitchens.
Andrej is a former Executive Sous Chef at The Ritz London and Sous Chef at The Fat Duck in Bray, and now Chef Consultant for CHEF®.
Darren has worked in the industry for 28 years ranging from fine dining hospitality to being a head chef in a 4* hotel and gaining 2 AA Rosettes. He is now part of our development chef team.
Roger is a former Head Chef at The Havelock Tavern which was awarded a Michelin Bib Gourmand under his charge. Roger also gained experience in both contract and event catering, working at the culinary school Aveqia in London with many Michelin chefs including Raymond Blanc and Michel Roux Jr.
Starting his career in the kitchens of the Royal Air Force and then moving on to development chef roles for large UK manufacturers. Throughout his career, Justin has acquired a wealth of expertise and knowledge that he is now using to support our customers across a variety of industries.
Her passion for gastronomy brought Charlotte to work in marketing for the prestigious Alain Ducasse in Paris as well as managing the opening of a restaurant in Geneva. She is now the Category Manager for our our savoury food business.
Natasha has worked for us for 5 years in various marketing roles. Her passion for food and digital marketing has led to her latest role where she is responsible for bringing the CHEF® marketing strategy to life.