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MEET OUR CHEFS DEVELOPING TALENT<br />
the sauces for Michel Roux Snr’s cookbook.<br />
Luckily, he enjoyed them! Following this I<br />
gained experience working at large venues<br />
and events including the Millennium Stadium<br />
in Cardiff and the Ryder Cup in Ireland. I went<br />
on to become Executive Chef at Aubrey<br />
Allen and looked after all food aspects of the<br />
company’s outside catering.”<br />
All of these experiences have provided<br />
David with the passion, skill, leadership<br />
and creativity needed for any successful<br />
Executive Chef.<br />
“Amadeus is my first Executive Chef role at<br />
a foodservice company so the challenge for<br />
me at the beginning was to understand all of<br />
the policies and processes. It has taught me<br />
to always think ahead and this is invaluable<br />
for a busy chef brigade and busy kitchen.<br />
Being spontaneous will always be needed,<br />
as things do change, but having to deliver a<br />
consistent offer means planning is required.<br />
We do this with skill and look at the creativity,<br />
seasonality, menu development and the<br />
customer. From a John Legend concert to a<br />
Ricky Gervais stand-up show, we have a food<br />
offer which suits the crowd.”<br />
David’s team includes a Head Chef, Deputy<br />
Chef and two regular chefs who together<br />
all look after the food offers in the indoor<br />
sporting and entertainment venue in<br />
Birmingham. “We’re a good team and get<br />
on really well. We know each other very<br />
I remember a time when I had to present<br />
the sauces for Michel Roux Snr’s cookbook.<br />
Luckily, he enjoyed them!<br />
David Siddall<br />
Executive Head Chef, Amadeus<br />
AMADEUSFOOD.CO.UK 25
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