Global Culinary Board member

Paul Dickinson is a classically trained chef whose success in delivering winning solutions in complex catering environments has propelled him to executive roles across multiple organizations implementing strategic leadership and change management.

Paul trained under the likes of Marco Pierre White and Michel Roux Jnr who instilled in him the values of hard work, excellence and attention to detail while understanding that kitchens succeed (or fail) as a team operation. In his current role as the first Director of Food at Fuller, Smith and Turner PLC (Fuller’s), Paul was accountable for the progress and performance of over 1,200 chefs, menu development at over 400 sites and food procurement across a multi-million-pound business. Since taking on this role at Fuller’s in 2011, Paul has transformed the food offering and in doing so delivered in excess of 200% increase in food turnover, materially increased business profitability and consistently raised customer satisfaction.

In November 2022 Paul started his own consultancy firm which concentrates on the hospitality industry across Europe, to provide the best in innovation, the highest quality of food, sustainably sourced, connecting the right skilled people to the best companies, to life and culinary coaching. At the same time acting as head coach to England’s culinary team which just won Gold and Silver in the 2022 Culinary World Cup held in Luxembourg, with the team’s focus now on the IKA/Culinary Olympics Paul’s aim with Team England is to create an inclusive environment that harnesses the energy and creativity of all team members to the central mission, to challenge and encourage others to challenge conventional thinking to deliver original and exceptional results, and to ensure individual contributions build out to team success.

Alongside Fuller’s, other career highlights include: Marco Pierre White Restaurants including the Oak Room and Mirabelle; Executive Chef at the international law firm Berwin Leighton Paisner LLP; Executive Chef at Restaurant Associates managing clients including international financial firms Morgan Stanley, BNP Paribas and KPMG. At Restaurant Associates, Paul was part of the opening team of Michel Roux Jnr’s contemporary restaurant Roux at Parliament Square.

Global Culinary Board member

Mauricio Londono is a Professional Chef with more than 25 years of experience in the food and beverage industry, with professional and entrepreneurial roles in all aspects of the industry, including marketing, public relations and coaching for food-products launch. He has been an active entrepreneur in the culinary industry since the creation of his company Yod Buen Servicio in 2005 in Colombia, which for 16 years provided catering, event planning and branding for the food and beverage industry. He is currently the South America director of Consejo Profesional Gastronomico de las Americas (Americas Professional Gastronomic Council) and was recognized as the best graduate from Fundacion Universitaria San Mateo, in Bogota, Colombia. He was the executive director of Colombian Chefs Association for over 10 years, during which tenure he was the visionary leader and organizer of the first National Pastry and Culinary Competition in Bogota, a national contest that is currently held every two years. This contest has given early recognition to some of Colombia’s most successful chefs. 

In the U.S., Mauricio Londoño achieved executive chef certification from the American Culinary Federation (ACF) as well as certification as ServSafe Food Handler. In 2016 he successfully completed the U.S. Dept. of Agriculture’s Cochran Fellowship Program for gastronomy education and promotion of U.S.  cuisine. He has been an ambassador for Sabor USA, a USDA program in Colombia that promotes U.S food products. Mr. Londoño is a big promoter of the Sustainable Development Goals (SDGs), a collection of 17 interlinked global goals set up in 2015 by the United Nations General Assembly. 

Mr. Londoño is a member of the World Association of Chefs and is an accredited judge for national and international culinary competitions. Owner of Real Cookery Corp, a specialized company in food training services, consulting, and events in the United States.

https://mauriciolondonochef.com/

IG: @mauriciolondonochef

Global Culinary Board member

Meet Gregory Henderson, also known as The Forage Chef, a highly acclaimed and accomplished chef from South Africa. With over two decades of experience in running fast-paced, high volume, professional kitchens, Henderson has held the title of Group Executive Chef for two leading Hotel Management Companies.

Henderson’s passion for sustainable living and resources is evident in all his projects, which have included various sustainable initiatives implemented at the hotels and lodges where he has worked. A purist in his cooking, Henderson believes in preserving the heritage of indigenous ingredients and promoting biodiversity in our ecosystems.

Henderson’s expertise in wild foods and indigenous ingredients has earned him numerous awards and recognitions. He was awarded Best Head Chef Africa 2018 by the WLRA and was a Global Winner of “Most Sustainable Dining Experience” at the LUX Awards in the same year. In addition, Henderson received a Silver Medal for his Salon Culinaire presentation at the Hostex Salon Culinaire Competition in 2006 and was a Chef of the Year Regional Finalist in 2007.

Henderson’s biggest passion lies in wild foods. He believes that South Africa is bountiful with wild foods and indigenous ingredients that our ancestors survived on for generations. Henderson considers himself a custodian of wild foods and is committed to preserving the wild foods and the heritage of indigenous ingredients. He has been fortunate to have traveled throughout Africa, where he has had the opportunity to understand and learn various African culinary cultures and heritage foods, which has inspired him to showcase a proudly South African product.

Henderson also believes in employing local community staff to develop and transfer skills to elevate the competency level of mostly unskilled labor. He enjoys going on this journey with them and has developed a training course to promote a Biodiversity Academy for Food and Wine.

Currently residing in the Western Cape, within the largest and most diverse floral kingdoms in the world, Henderson continues to forage and scout for indigenous and wild ingredients. He is a regenerative culinary-minded professional, looking back to look forward sustainably. With his impressive background, deep knowledge of indigenous ingredients and sustainable food practices.

https://thewfr.co.za/about/

Global Culinary Board member

Fred Tiess ME, WCMC, CEC, CCA is a classically trained award-winning World Certified Master Chef as well as a third-generation entrepreneur. Tiess is a Master Instructor at JWU Charlotte in the College of Food, Innovation, and Technology teaching entrepreneurship and culinary courses since 1995. Fred has been a Mentor Evaluator for American Culinary Federation Certification Program for over 20 years.

Tiess holds a master’s degree in entrepreneurship from Western Carolina University, business, management, and culinary degrees from JWU, the Culinary Institute of America, and the State University of New York, with postgrad studies at the University of Guelph in Ontario. Fred is the founder of Le Guild Culinaire, a publication venture, and F&B Resources a product development consulting service. He is the author of The Chefs Reference Guide which provides over 3000 culinary terms, over 1300 recipes, and formulas, as well as quick reference charts.

Tiess has helped entrepreneurs start and innovate ventures for over thirty years. He is the former Executive Chef at the Founders Inn and Spa in Virginia Beach, Sous Chef at the Greenbrier Hotel in West Virginia, and for restaurant and private club operations in Palm Beach, New York, and Hilton Head.