11 February 2019
Venue and event caterer, Amadeus, has appointed a new executive chef for the National Exhibition Centre (NEC).
Paul Connolly has worked for the business for over 30 years, starting at Amadeus as a trainee at just 17 years old. Since joining the company he has steadily risen the ranks, holding a number of varied catering positions with the NEC Group, before being promoted to executive chef for the NEC in January 2019.
A specialist in delivering high volume retail catering and bespoke fine dining for the events industry, Paul will be responsible for the culinary strategy for the venue, including menu development, procurement, food safety and sustainability initiatives.
This includes overseeing retail catering for the NEC’s 500 events every year which attract 2.4million visitors annually.
In addition, he will be responsible for delivering fine dining menus for Amadeus’ live events portfolio at the NEC.
Paul (pictured) said: “After my first day with Amadeus as a trainee, I knew I wanted to make a career in event catering. And I’ve never looked back – it’s such a varied and exciting industry to work in, there’s no chance of feeling unfulfilled.
“While I’ve been working at the NEC, I have seen the both the industry and customer expectations change dramatically. Our food offering is almost unrecognisable to where we were 30 years ago – today, the F&B concepts we are creating and the level of service we offer customers is comparable to that you’d find on the high street.”
Marc Frankl, food and beverage director for Amadeus, said: “Paul has a fantastic track record of creating innovative concepts and improving restaurant standards and profitability. He is the ideal candidate to drive the F&B offering at the venue forward, ensuring Amadeus remains competitive in an increasingly challenging market.”