Experience

Piers Dawson · Chef · Ceramics · Consultancy

• Spain
• Hospitality
• 1 - 100 Employee

• Company Director, Head Chef, Food Consultant, Food Photographer

  • Jan 2015 - Present

  Private Chef: Cooking and managing events for high profile, private clients across all corners of the globe. Creating constantly evolving menus with my clients always at the heart. Food Consultant: With a background in art and design and over 25 years in the kitchen, I have in-depth experience across the global food spectrum providing the skills required to support my clients on everything from menu creation and development, to food styling and design, to successful restaurant service. Whether it is in person or remotely, I am available to professionally advise on the crucial fine tuning of your food related business concepts and development. Services include: Concept Development/Business Strategy: I will help you with concept creation and branding ideas including analysis, target marketing and positioning. My background in graphic design ensure the vital equilibrium between the look, the feel and the execution of your menus, dishes and food design. Menu Development and Redesign: My experience designing and delivering Michelin quality menus for over 20 years gives me the unique skills necessary to lead and/or support on menu development and redesign. Food Styling / Photography: Whether it be for photo shoots, restaurant plating, or something in between, I will convert your vision into something truly unique and capture it on camera for use across your social media and marketing platforms. Sourcing Tableware: My experience hunting unique, stand out tableware around the world, gives me the experience and knowledge to provide you with new ideas and source exactly what you need to bring your ideas and concepts to life. Event Styling: Be it a particular theme, decor or menu – from food displays to the presentation of individual plates; music, lighting, and tableware; I can bring your event to life with a personable approach that will allow you to stand out from the crowd.



Alison Price & Company

• Executive Sous Chef, and previously Senior Full Time Freelance Chef

  • Oct 2005 - Apr 2015

  Responsible for: * Managing and running events from 10 - 2,500 people * Leadership, cooking and designing client tastings * Overseeing day to day running of kitchen * Managing staff * Running the largest kitchen at the company's largest annual event, managing a team of 40 chefs to cater for 850 VIPs Responsible for: * Managing and running events from 10 - 2,500 people * Leadership, cooking and designing client tastings * Overseeing day to day running of kitchen * Managing staff * Running the largest kitchen at the company's largest annual event, managing a team of 40 chefs to cater for 850 VIPs



Global Infusion Group

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Oct 2004 - Apr 2014

  Responsible for: Creating menus for client tastings and events Managing staff and overseeing agency staff worldwide (including training) Planning and ordering of food and equipment - both on and off site Planning, design and construction of kitchens, dining rooms and dressing rooms Enforcing Health and Safety Food Hygiene levels Catering to dietary requirements, with special attention to food allergies The promotion of Global Infusion Group worldwide. Responsible for: Creating menus for client tastings and events Managing staff and overseeing agency staff worldwide (including training) Planning and ordering of food and equipment - both on and off site Planning, design and construction of kitchens, dining rooms and dressing rooms Enforcing Health and Safety Food Hygiene levels Catering to dietary requirements, with special attention to food allergies The promotion of Global Infusion Group worldwide.