James Dickinson Email and Phone Number

Leading a long established award winning UK hospitality company with 8 sites based in Surrey, Berkshire and Buckinghamshire with oversight over a central production facility and bakery unit. During my time with Fego I have been responsible for all food & drink menus, consolidating the operational systems as well as overseeing the development & expansion of the business. I have also taken the lead in introducing an artisan bakery concept to support and strengthen the existing operation. 2024 sees the creation, design and introduction of a standalone craft bakery concept in Ascot, UK.

GOI is an award-winning Omani owned local business set up to offer something new, fresh, and vibrant to the Omani restaurant scene through in house created concepts Mint and Coco, and The Courtyard. Showcasing local, regional organic produce both sites focus on quality and offering something unique to the market through modern innovative lifestyle cuisine. Key Responsibilities• Overall F&B Responsibility• Create New Concept – based around gourmet street food, showcasing local produce, and embracing the local palette and desire to see innovative food presented in a fun style.• New Concept Roll Out – hands on opening of new concept managing everything from BOQ, kitchen design to recruitment, on boarding and culinary team building leading up to a successful new concept launch and operation• Create & Introduce Comprehensive Chef Development Pathway• Write & Cost Menu – across 2 concepts with new menu launched quarterly and specials menu implemented to drive sales opportunities arising around public holidays and notable events• Create & Introduce Company Health & Safety Policy• Build Supplier Network – market leading approach sourcing Omani produced organic produce• Banqueting & Outside Catering Set Up – establishing a central kitchen, catering events for up to 3000 people and seeking out external revenue streams such as contract catering for Shell in Oman• Full Purchase Cost Control & AccountabilityIndustry Recognition• Best Breakthrough Concept in Oman 2019• Best Restaurant in Oman 2020

PF Changs showcases the very best Chinese, Japanese, and Indo Chinese favourites, forming part of the largest food business in the GCC - MH Alshaya. I oversaw the largest & busiest volume site in Bahrain and managed the new flagship site opening for the brand in the Avenues Mall. I also introduced the new concept Asian Bistro to PF Changs in Europe opening and managing the first PF Changs site in Europe in London.Key Responsibilities• Manage Sites in Bahrain & UK – high volume flagship site, launching a new opening in Bahrain and new scratch made Asian food concept launch in UK• Learning Pan Asian Fusion Cuisine• Manage Culinary Teams – 3 Sites, 75 chefs• Full Purchase Cost Management & Accountability• Implementing & Driving Brand Ethos and Standards• Undertaking Brand Audits & Safety Compliance Training• Chef Development & Career Pathway Training

ASH is an independent Qatari homegrown business set up with a brief to challenge the food scene in Qatar through the creation of new and innovative concepts 41 DWS, Cactus Senshi and La Marans. Key Responsibilities• Create New Concept – BOQ creation and management, kitchen design & handover, menu & drinks creation, staff recruitment & training, concept roll out and hands on management.• Pre-Opening Sushi Concept - hands on staff training, kitchen set up through to operation• Creation & Implementation of SOP, Risk Assessments, Group Ethos & Values, Group Health & Safety Policy• Sourcing & Setting Up Supplier Network – setting up complete BOH purchasing system• Menu Costing & Menu Model Analysis – across 3 concepts including introducing Arabic Sushi• Central Kitchen Creation & Set Up – recruiting 45 chefs, kitchen set up and design through to roll out and linking of CPU to the operational kitchens Industry Recognition & Notable Achievements• Cooked & Presented Food to H.E. Sheikh Joan Al Thani At Royal Palace

Executive Chef TRG is the largest casual dining group in the UK with over 500 restaurants in the portfolio. In my 3 years as Corporate Executive Chef for TRG Plc I was responsible for 3 of the largest restaurant casual dining operations in the UK - Frankie and Benny’s, Coast to Coast and the Filling Station restaurant chains.Key Responsibilities• P&L Purchase Cost Accountability • Manage Chef Team – 25 Area Chefs, 2000 Chefs across 250 stores.• New Openings – Recruitment, Training, CAD Kitchen Design• Creating & Management New Concepts• Creating & Delivery New Menus Across 3 ConceptsIndustry Recognition• Group Development Chef of The Year 2015• New Concept of The Year 2016• Best Branded Dessert Menu 2015• Best Pasta Menu 2014