Our Team
Byron started cooking from a really young age in his grandparents restaurants which sparked his passion for food. By the age of 12 he was able to cook three-course restaurant standard meals. This passion grew leading him to launch an event company at the age 24, specialising in weddings but catered for all types of events so has a great eye for detail. By 30 he had opened his first restaurant but this wasn’t enough. Byron then moved over into the TV and film industry and has since run catering on several large scale productions. His passion for great food and service runs through his veins and he always delivers over and above what is required.
Operations Director: Byron Oppel
Food Director: Nick Jones
Nick started cooking at a very early age in his parents pubs which is where his passion for food began. At 16 he started his career as an apprentice at the original Ivy restaurant, learning the trade in a high pressure, professional environment, working under the guidance of Mark Hix. Following his tenure at the Ivy, Nick spent many years working in fine dining establishments across London. 12 years ago he moved into the music touring industry, working with and being the head chef for many global pop stars including Coldplay, the Rolling Stones, Elton John and Depeche mode to name just a few. Nick has also travelled the globe working as a head chef at 4 Olympic Games with the 5th being in Paris this summer. Nick’s passion for cooking has never been stronger and thoroughly enjoys cooking big bold flavours with high quality fresh produce.