Matt joined the Compass family in 2021 becoming the Managing Director of Restaurant Associates Group following several years of leading fine dining brand – Searcy’s. Matt has a successful track record of achieving strong growth and exceptional client satisfaction. His mission is to make sure that our customers are happy, because they are eating well and are looked after.
Sara brings a wealth of experience within the hospitality industry and an incredible passion for delivering world class catering offers and experiences.
Within his 7 years with RA Group, Steve has built a successful track record of developing robust back of house operations. Using his operational expertise, he ensures that our teams at each venue have all the resources and ongoing quality assurance processes in place to consistently deliver the highest standards of service and best commercial result.
Managing Director Greg Mace is well known in the industry and is a passionate advocate of brilliant Front of House Services, having made it his career for over 25 years and, more specifically, for the last 15 years in the Corporate Front of House sector. Greg is passionate about providing great service and always looks to go the extra mile for our clients.
Victoria joined our business in 2013 and uses her operational and HR experience to drive our people agenda, putting our family at the centre of the business. She is focused on recruiting great people and developing a culture that allows our teams to experience real opportunities at work.
Gavin is responsible for driving innovation and a data led approach within the business and ensuring that our bespoke catering offers and guest service operations are delivering world class marketing campaigns and strategies.
Craig has been a member of the Compass family for over a decade having previously worked in B&I before joining RA Venues and more recently as Head of Finance for RA Group.
In 2007 Shaun became Operations Performance Manager, and then took on the responsibility for mobilisations and projects across Restaurant Associates, being rewarded with the role of Head of Operations shortly afterwards. Shaun was promoted to Operations Director and part of the RA Leadership Team in 2015. The next four years saw Shaun excel in leadership, inspire his team, and work closely with clients gaining trust and respect from all. This led to the natural progression and well-deserved accolade of heading up the Restaurant Associates part of RA Group, being named RA Business Director in early 2019.
Our very own Head of Coffee and Community, Sonia, utilises her years of experience and her passion for the brew to help maintain consistency and quality in every cup served. She is available any time to demonstrate our attitude towards a progressive coffee culture and embracing community spirit, further developing our beverage offer to fully reflect the choice and quality seen on the high street.
Ben has worked for RA Group for over 17-years. Gradually and over time Ben progressed through the ranks. His hard-working style, blended with his relaxed temperament, brought focus to his kitchens. Ben joined the central culinary team 10 years ago and has loved supporting the business and our clients, as well as working with our chef teams to inspire new dishes and concepts.
Now at the helm, Ben is excited by the prospect of driving the business’s way back from the impact of COVID. He is looking forward to supporting the pool of talented chefs we have and creating apprenticeship opportunities for those seeking opportunities in food.
Luxey possesses ten years’ experience in the food industry, driving behaviour change and improving public health; making her indispensable to our overall Health and Wellbeing strategy. She leads our unique Ways to be Well programme, which includes our range of nutritionally balanced menus, social media and online information and advice as well as pop-up site visits from our expert nutritionists.
We are constantly implementing market-leading environmentally sustainable products and services which enable us to support our clients’ environmental priorities. Celena engages directly with clients to ensure that environmental management of their sites support positive behaviour change and that environmentally friendly practices and standards are consistently achieved.
Jason Atherton was the first British chef to complete a stage at Spain’s famous elBulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge. Seasoned with this knowledge Jason worked in partnership with RA Group to open the grand Gatsby-esque City Social atop the 24th floor of Tower 42, with its 360-degree views across the City of London. We are proud to be affiliated with an established culinary star of Jason’s calibre.
Stephanie joined the business in 2018 and currently heads our customer engagement training programme. Stephanie has a long history working in fine dining with the like of Le Gavroche and Roux at Parliament Square and oversees our wine training and wine lists across the business.
Michel Roux Jr. is the dynamic Associate Chef behind our Roux at Parliament Square restaurant and acts exclusively as consultant to Restaurant Associates through Roux Fine Dining. A decorated 2-Star Michelin Chef, Michel provides RA Group with unrivalled access to the highest quality cuisine, which we are able to offer to our clients. Michel lives to bring joy and happiness to every plate and, after so many years of partnering with RA Group, is still delighted as ever to help us achieve our aim of making every meal memorable.
Following in her legendary family’s culinary cooking footsteps, Michel Roux Jr’s passionate daughter, Emily, provides her own unique insight for great food offerings to our clients. She has an innovative attitude to food which is reflective of the quality service she provides and a family legacy of creating inspiring dishes.
Hailing from Denbigh in North Wales, Bryn Williams learnt to appreciate food and its origins from an early age.
He has worked in some of the most prestigious kitchens in London. He has worked under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche for three years and was senior-sous at The Orrery for four years.
Bryn is now the Chef Patron of Odette’s, taking over the property in October 2008. Bryn also is at Porth Eirias, a beach-front Restaurant, Café & Bar on the North Wales Coast. Bryn also partnered with us to open Bryn Williams at Somerset House, in 2017.
River Cottage has been a household name in Britain since 1999, when Hugh Fearnley-Whittingstall first brought his hands-on, ethical food ethos to our TV screens. Since then, the River Cottage books, TV series and Hugh’s hard-hitting campaigns have changed the eating habits of the nation, as well as improving the welfare of our farm animals and the sustainability of our fish.
Steve Groves is Head Chef of Roux at Parliament Square, the London restaurant operated by Restaurant Associates in consultation with Michel Roux Jr. He previously worked as Sous Chef at Launceston Place before taking part in and winning MasterChef: The Professionals in 2009.
Inspired by her father’s authentic Punjabi dishes at their renowned family restaurant, Brilliant Restaurant, Dipna is on a mission to prove that true Indian cuisine can be healthy, inventive and delicious. Her pop-up events bring a wide range of amazing dishes including plant-based options from her restaurant and cookbook Beyond Brilliant to our customers.