Andrew Green Fih Gcfa Mrsph (CG)

Andrew Green has a diverse work experience in the catering and chef industry. Andrew started their career in 1986 as a Catering Manager/Head Chef and worked their way up to become a General Manager at various prestigious sites with Compass Group UK & Ireland. In 2001, Andrew became a Business Support Manager, overseeing 30 sites and managing financial controls and event organization. Andrew then worked as an Operations Manager at ARAMARK, running multiple contracts in London and the South East.

In 2008, Andrew joined TfL - Sodexo Corporate Services as a General Manager, responsible for the catering contract at Transport for London. Andrew also oversaw the running of four other TfL office buildings. Andrew's next role was Chairman of the Craft Guild of Chefs, where they travelled around the UK and internationally, promoting the guild and participating in activities and events.

From 2010 to 2014, Andrew worked as the General Manager of The Daily Mail's head office, where they successfully improved turnover and reduced labor costs. Andrew then had a brief period of General Consultancy Work before joining The Brookwood Partnership as a Group Manager. In this role, Andrew looked after the University College School group contract, providing catering services for a prestigious independent school.

Andrew's most recent position is Chief Executive of the Craft Guild of Chefs, where they continue to promote the guild, improve membership, and collaborate with like-minded individuals and organizations. Overall, Andrew Green has a strong background in management, catering, and chef services, with a focus on delivering high-quality food and exceeding targets.

Andrew Green attended Southend College of Technology from 1980 to 1982, where they pursued a City and Guilds in Hotel and Catering. In addition to their education, Andrew Green has obtained several certifications, including Code of Business Conduct, Environmental Management, Health and Wellbeing UK, Managing Health and Safety, and Managing Food Safety, all achieved in either October 2013 or June 2013.