All of our people at Graysons make this business a great place to be, here is a brief background to the management team.
Tim leads the team at Graysons on a mission to ensure we have the brightest and most engaged people who really care about what we do and how we do it. Having held senior positions in high street restaurant and retail businesses, Tim made the move into business and industry catering and venue management, bringing with him his passion for people, great customer service, and great food. He works closely with all of our clients at a senior level and has a flair for restaurant design.
One of our senior team, Simona leads the drive to increase our portfolio of quality catering operations as well as working with our marketing team developing new ideas and strong marketing strategies for our existing clients. She is a real foodie and has a knack for creating exactly the right offer and the right blueprint for our new sites.
A leading figure in the hospitality industry over many years; Francis founded Graysons and gives his full support to the management team ensuring the founding principles of fresh food made with great ingredients and talented chefs are ever present. He also ensures we remember to have some fun along the way.
Having ran his own business for many years Brian is adept at supporting the team with supply chain due diligence and ensuring we get the best ingredients and the best service.
With a background in senior and operations management from high street restaurants and cafés, contract catering, and large scale leisure facilities he adds value to everything we do. Tim leads our project mobilisation team ensuring fantastic client relationships from the beginning and a seamless transition of knowledge between our mobilisation and operational resources.
As Finance Director Barnaby is actively involved in all areas of the business and specifically guiding the company finances. A strategic thinker, Barnaby plays a key role in our business planning and direction.
With a wealth of senior management experience in venues, commercial businesses, and top hotels, Laurent leads our entire operations team ensuring we deliver the quality and innovation that our clients are looking for.
The best job in Graysons, Barry leads on all things food! He sets the standard for food quality, menu development and innovation. Barry works with all of our chef teams running workshops and development training sessions. He also seeks out new ideas and concepts to keep us relevant and ahead of the high street. He works with Brian to ensure our supply chain is sustainable and he always supports our new site openings to make sure we get it exactly right. Busy man!
Dan started his career in busy and successful high street restaurants and then headed up one of London’s most impressive public visitor attractions. He then made the move into corporate catering leading some of the biggest and most prestigious accounts. He is an accomplished operator and a true people person creating loyal and motivated teams who truly deliver.
Steve heads up a large multi-site contract across the UK. He has a background in large scale contract catering as well as high volume casual dining.. Steve builds strong and effective relationships at all levels and is adept at managing change and development across a broad range of sites.
The highest standards, methodical, and analytical, Wayne leads his team to deliver amazing food and amazing service across his area. Unflappable and always cheerful, he gets the best from his team and builds powerful client relationships.
Nadia develops client relationships and helps find new and exciting partners to work with Graysons. She is an experienced sales and marketing professional who has worked in both operations and sales within the venue and events markets. Nadia works tirelessly to develop bespoke proposals for our clients that put food and service first.
Emma builds strong client relationships and works to welcome exciting new partners to our Central London portfolio. She brings several years’ experience of operations across multiple facets of contract catering and high street restaurants. Her energy, enthusiasm and great knowledge of the London food and drinks scene always play a pivotal role. She is motivated to deliver the best; offering prospective clients highly innovative proposals.