Some people believe that you should never trust a thin chef, but we believe you are what you eat. So we’ve got lots of fruits and nuts along with chefs who love and appreciate great food.
We pick our chefs like we pick our food – carefully. So you get genuine foodies who know what it takes to cook up a storm, to serve it to perfection, packed full of yummy. Real people, with unreal appreciation for who you are – and what you need – in order to look forward to lunch break. And to make the most of life after lunch.
Hereunder are just two of our fabulous chefs … there are many more!
Andy Hector has lived in Guildford all his life, growing up with parents who were both involved in the catering trade through their own business. Naturally Andy followed in their footsteps and attended catering college for 4 years completing a GNVQ Lv4 in catering and hotel management.
Andy has also spent his working career in the local area of Guildford in many different venues, including the opening of Auberge, Angel Gate Hotel, Caper & Berry, Alfresco Catering , ABM Catering and Aramark. These jobs gave Andy broad exposure to all aspects of the art of cooking.
Andy took time out from the kitchen for three years in a front of house capacity, dealing with clients and customers as Guildford Cathedral Events Manager. His role required him to deal with weddings and awards ceremonies for the University.
In his spare time away from the kitchen, Andy is a Special Constable for Surrey Police in a voluntary role and mainly over weekends and evenings. Dealing with people from all walks of life, Andy has achieved many goals and sees opportunities for personal developments as endless.
Lukasz was born in small town in Poland where he finished high school and continued to culinary school in 2003. After graduating from university, Lukasz moved to London where he took his first chef position in Smollensky’s, Twickenham. He progressed as a second chef within six months and continued to become the head chef three months after that. Lukasz continued his passion in catering and moved to Bar 163 as a Head Chef five years later.
Over the past few years Lukasz had positions in places like Cote Brassarie, Red Bar and Layla. Lukasz brings along a multi cuisine experience with him which is obvious in his culinary talent. Lukasz has been with Innovate with almost a year where he has driven the canteen food to the next level.