Picnic lunch

Picnic lunch

Leo Rodley

Leo Rodley

How would you describe your role?

As head chef at the Institute of Physics, I have a fully involved role helping to move the business forward.  By building a good relationship with our client, maintaining that relationship with H&J and producing an excellent product with the team at the IOP we aim to achieve the best for the business.

What’s your typical day?
I like to get in before the rest of my team, about 7 a.m. & check if there have been any last minute changes to the functions schedule.  As we are a commercial site we can go from feeding 30 people one day to 500 the next.  At 76 Portland Place we have a varied menu choice for our clients, so a well organised kitchen is essential.  The kitchen is now also producing 80% of all biscuits & cakes for the hospitality rooms, so any of the teams’ spare time usually involves some sort of baking endeavour.  After service involves the usual ordering process, answering the inevitable emails & filling in the team with what will be happening in the days ahead.  It’s also a chance for me to chat to our Events Team & the other managers about any feedback that we have had during the day and any events coming up.  If we don’t have an evening function I am usually out the door between 5 & 6.

What is the best part of your job?

At 76 Portland Place we are constantly trying to improve and move the business forward, which is fully supported by H&J and our client at the IOP.  As a result no idea is ever dismissed and this has given me a chance to be very creative and to be able to try new things.  I feel I am very lucky in that I am given all the tools necessary in order to achieve the best possible results

And the worst part?

Trying something new and realising it wasn’t such a good idea after all!

Life before H & J

I grew up in Zimbabwe where boarding school dining was probably my culinary high point.  I did my chef training in Cape Town, South Africa and worked in hotels and fine dining restaurants as part of my practical experience.  During my time at college I won the Chaine de Rotisseurs Award for Best Young Chef in the Western Cape.  Upon completion of my studies I joined Jean Christophe Novelli’s team at The Cellars-Hohenhort at his flagship restaurant in the Cape.  In 2000 I moved to the UK and went straight into freelance outside catering & events which took me to some interesting places around London, UK & Europe where I worked on some fantastic events from the Monaco Grand Prix to the Reading Rock Festival.  After 8 years of freelancing I felt that I needed to put some roots down and establish myself with a firm so joined the team at the IOP.

Why H & J?
I joined H&J when they took over operations at the IOP. I received some excellent advice and was told about the vision and scope that H&J have. Since joining them I feel I have always had great support and good direction when it mattered most

Why still H & J?
To be involved with such an exciting team and a company that has a clear set of values has made the last year a pleasure.  I am still being challenged on a daily basis in a company that is always moving forward.

What about when you’re old & grey?

I am definitely more of a here and now person but I would love to be back in a hotter climate one day.

When you’re not at work?

My wife and I love to travel and she is constantly looking for some country for us to jet off to so we can sample their culinary delights (sometimes not so delightful).  I’ve recently taken up a martial art - Brazilian Jiu Jitsu (one needs to stay in shape when constantly around food!) so as a result I am usually moaning about some sort of injury sustained whilst sparring.  I eat out quite regularly as you never know where you will get some inspiration from.  I am very interested in a wide range of sports and like to keep in touch with what is going on from American Football to Formula 1.

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