Nick Vadis

UK Executive Chef, Compass Group UK & Ireland

Nick started his career with the Royal Navy, training in culinary arts at both the Royal Naval Supply School and the Army School of Catering.

After spending many years working at home and abroad, he took on a teaching role at the Tri-Service School of Craft Training at Aldershot. While training new recruits in the culinary arts, he studied a Bachelor of Arts in education, graduating with a 2/1 honours degree.

After further postings abroad in Europe and the USA, Nick returned to take on the job of the Head of Cookery Training for the New Royal Naval Cookery School where he introduced NVQ's into all Culinary Craft Training.

Nick left the navy in 1999 and entered into a joint venture with Cambridge University, setting up a purpose-built executive training centre and conference facility.

Nick moved to Compass Group in 2001. As Executive Chef at British Airways, Nick played a pivotal role in the development of pre-flight dining, taking it from only a couple of covers per night to over sixty per evening. So successful was the model, that its implementation into several US cities created the "Sleeper Service."

In 2004 he was awarded "Contract Catering Chef of The Year" by the Craft Guild of Chefs for innovation and staff development. Nick was also awarded a Fellowship of the HCIMA.

In 2005 Nick received the "Cost Sector Chef Award" for his development of pre-flight dining and innovation. Still finding time to compete this year, he came third in the prestigious "National Chef of The Year" competition.

In 2007 he was appointed at his current position as UK Executive Chef, Compass Group UK & Ireland.

As the National Chairman of the Craft Guild of Chefs, he sees the development and promotion of keys skills critical to the hospitality industry. He believes that the Guild can and will play a pivotal role in putting the message across and becoming a real voice for the industry through training, development, competitions and the promotion of key skills initiatives.