Levy appoints Thomas Rhodes to new culinary sustainability role
Rhodes first joined Levy in November 2012, before being made a full-time chef de partie in January 2014
Levy UK and Ireland, the sports and hospitality arm of Compass Group UK and Ireland, has announced the appointment of Thomas Rhodes as its new head of Culinary – Procurement and Sustainability.
Rhodes, who moves from his current role as Levy executive head chef at Allianz Stadium, will work alongside sustainability director, Kevin Watson, and director of Culinary, James Buckley, to ensure that new and existing Levy suppliers are fully aligned with Levy’s sustainability strategy and its core values of Planet and People.
The new role, which also involves ensuring compliance in ingredient purchasing and educating Levy chefs, is intended to further embed “best” sustainable practice across the business.
Rhodes, who trained with Michelin-starred chef Heston Blumenthal at The Fat Duck and at Restaurant Gordon Ramsay, has spent 13 years at Levy and was made executive head chef at Allianz Stadium in 2018.
Rhodes also boasts a dairy farming background, giving him further insight and understanding of the agricultural world and agri-food business.
He first joined Levy in November 2012, before being made a full-time chef de partie in January 2014. He enjoyed rapid promotion moving from senior sous chef to head chef before being appointed executive head chef.
His notable achievements include delivering hospitality at 13 Six Nations series, 10 Autumn International series, the 2015 Men’s Rugby World Cup and Stadium Golf, as well as concerts for artists such as Lady Gaga, Rhianna, U2, Metallica, Eminem and The Rolling Stones.
Rhodes said: “I have always been passionate about good food and crucially, about where it comes from. I am looking forward to working with Levy chefs and suppliers across the business so we can deliver incredible Levy experiences and make sure our planet is a better place for future generations.”
Kevin Watson, sustainability director for Levy, added: “Tom has been instrumental in embedding Levy’s sustainability initiatives at Allianz Stadium and has been an early adopter of our key sustainable product switches such as flour from regenerative food and farming business Wildfarmed, and packaging from Earthshot Prize-winning seaweed-based packaging, Notpla.
“His knowledge, expertise and relationships within Levy’s culinary community are hugely valued as we roll out more sustainable products swaps. I am delighted to be working with Tom to drive forward our sustainability initiatives and embed more operational robustness in Levy’s supply chain.”
