Chefs on the Pass

#024 - Ian Page - Marquees, Mayhem & Mastery

MILITARY DISCIPLINE, MAJOR EVENTS, AND INSPIRING THE NEXT GENERATION OF CHEFS On this episode of Chefs on the Pass, Phil sits down with Ian Page, Group Executive Chef at Sodexo Live and Craft Guild of Chefs Young Chef Ambassador, for a fast-moving, hugely passionate conversation packed with stories from military kitchens, major sporting events, global aviation catering, and the future of hospitality. From cooking in the Royal Air Force and feeding troops in the field, to running large-scale operations at Royal Ascot, Chelsea Flower Show, Henley Regatta, and The Open, Ian shares the adrenaline, chaos, camaraderie, and pure buzz of life behind some of the UK’s biggest culinary operations. Full of energy, humour, honesty, and serious passion for developing young chefs, this episode is a brilliant reminder that hospitality is about far more than what happens on the plate. IN THIS EPISODE, YOU’LL HEAR ABOUT: * Ian’s journey from wanting to become a helicopter pilot in the RAF to discovering life as a chef in the military * Cooking in every environment imaginable, from silver-service officer dining to feeding troops in the middle of nowhere * The excitement and pressure of Greenfield event catering and why major events became his passion * Building temporary kitchens from scratch at world-famous events like Chelsea Flower Show and Royal Ascot * Why reacting quickly under pressure is one of the most important skills any chef can learn. * Ian’s move into global aviation catering and managing international culinary operations across the UK, USA, and Johannesburg. * The incredible cultural food experiences that come from working with chefs around the world. * Why hospitality still offers some of the best life skills and career opportunities anywhere. * His mission as Craft Guild Young Chef Ambassador to inspire, nurture, and sustain the next generation entering the industry * Why the industry needs chefs everywhere, not just in Michelin-starred restaurants, but in schools, hospitals, care homes, prisons, events, and the military. MEMORABLE QUOTES: “You’ve always got to have a plan B, plan C, plan D” – Ian Page “There’s nothing better than when a kid makes something and feels proud of themselves” – Ian Page “If we don’t have young chefs, we don’t have an industry” – Ian Page “Nobody else in the world is getting to do this at that moment” – Phil Street THIS EPISODE IS FOR: * Young chefs exploring the huge variety of opportunities hospitality offers. * Hospitality professionals who thrive on energy, teamwork, and pressure. * Anyone fascinated by the hidden world behind major events and aviation catering. * Industry leaders passionate about mentoring and developing future talent. * People who believe hospitality is about people as much as food. LINKS & RESOURCES: * Phil Street (Host): LinkedIn [https://www.linkedin.com/in/philstreet/] & Instagram @hospitalitymeets * Craft Guild of Chefs – Craft Guild of Chefs [https://craftguildofchefs.org?utm_source=chatgpt.com] * Ian Page – LinkedIn [https://www.linkedin.com/in/ian-page-8039338b/] WANT MORE? Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry defining stories. Only on Chefs on the Pass!

#023 - Duncan Biggs - Grit, Galley & The Globe

Guest: Duncan Biggs, Yacht Chef, Founder of Ocean Wave Monaco & Maritime Culinary Trainer Host: Phil Street In this episode, Phil dives into a world Chefs on the Pass hasn’t explored before, the high-pressure, high-reward life of a yacht chef. Joining the show is Duncan Biggs, a chef with over 30 years’ experience in the yachting industry, who has cooked for billionaires, travelled the globe, and now trains the next generation of chefs entering the maritime world. From the Bahamas to Antarctica, Duncan shares what it really takes to cook at sea, where planning is everything, produce is world-class, and your “kitchen” could be anywhere on the planet. In this episode, you’ll hear about: * Duncan’s journey from cooking with his mum to joining the Royal Navy. * How a chance opportunity led him into the world of superyachts. * The reality of life on board, from 30m family-style boats to 160m floating cities. * The importance of preparation when your nearest supplier might be thousands of miles away. * Cooking for billionaires, celebrities, and high-profile guests. * Why feeding crew is just as important as feeding guests. * The camaraderie and lifestyle that keeps chefs in yachting for decades. * How the industry has evolved with bigger yachts and more adventurous global routes. Listen now for: * Why planning and logistics are everything when cooking at sea. * The balance between fine dining and simple comfort food on board. * What it’s really like cooking for high-profile guests (including a few familiar names 👀). * Why the yacht kitchen is “like Hogwarts”, where the magic just has to happen. Memorable Quotes: * “You get the best produce and get paid well — it’s a great industry” – Duncan Biggs * “When it clicks, it’s one of the best teams you’ll ever be part of” – Duncan Biggs * “Sometimes the best meal is just something simple done really well” – Duncan Biggs This episode is for: * Chefs curious about alternative career paths beyond restaurants. * Hospitality professionals with a love of travel and adventure. * Young chefs considering yachting as a career move. * Anyone fascinated by life behind the scenes on superyachts. Links & Resources: * Phil Street (Host): LinkedIn [https://www.linkedin.com/in/philstreet/] & Instagram @hospitalitymeets [https://www.instagram.com/hospitalitymeets/] * Duncan Biggs: LinkedIn [https://www.linkedin.com/in/duncan-biggs-15b796107/] * Ocean Wave Monaco [https://oceanwavemonaco.com/] Want More? Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry defining stories, only on Chefs on the Pass.

#022 - Cherish Finden - Technique, Taste & Timing

Guest: Cherish Finden – Award Winning Pastry Chef, TV Judge & National Chef of the Year Judge Host: Phil Street Recorded in the crypt at Fortnum & Mason during the launch of National Chef of the Year, Phil is joined by the incredible Cherish Finden, one of the most respected pastry chefs in the industry and now part of this year’s judging panel. From her early days training at the iconic Raffles Hotel in Singapore to building a career in London over the past 25 years, Cherish shares her philosophy on pastry, precision, and what truly matters when it comes to creating world class desserts. In this episode, you’ll hear about: 1. Cherish’s journey from Singapore to the UK and her formative years at Raffles Hotel. 2. The influence of world class chefs and why technique matters more than certificates. 3. How London’s food scene has evolved over the past two decades. 4. Why classic dishes still matter, and how to elevate them without losing their soul. 5. The importance of simplicity and precision in pastry. 6. What she’s looking for as a judge in this year’s National Chef of the Year competition. 7. Why practice, repetition, and discipline are the keys to success. 8. How mistakes can sometimes lead to your best ideas. Listen now for: 1. Why “action speaks louder than words” in the kitchen. 2. The secret to a perfect chocolate tart 3. Why every ingredient on the plate must have a purpose. 4. How to manage pressure and time in a competition environment. Memorable Quotes: 1. “It’s not what you put on the plate, it’s how it tastes” 2. “Keep it simple, keep it real” 3. “Every ingredient must have a purpose” 4. “Practice, practice, and still practice” This episode is for: 1. Chefs who want to improve their pastry game 2. Competition entrants looking to sharpen their approach 3. Hospitality professionals who value precision and consistency 4. Anyone who believes simple done well beats complicated done badly Links & Resources: 1. Phil Street (Host): LinkedIn [https://www.linkedin.com/in/philstreet/] & Instagram @hospitalitymeets [https://www.instagram.com/hospitalitymeets/] 2. Cherish Finden – Instagram @cherish_finden [https://www.instagram.com/cherish_finden/] 3. National & Young National Chef of the Year [https://nationalchefoftheyear.co.uk/2025/en/page/home] 4. Craft Guild of Chefs [https://craftguildofchefs.org/] Want More? Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry-shaping discussions, only on Chefs on the Pass.

#021 - Mark Birchall & Tom Shepherd - Graft, Grit & Greatness in Competition

Guests: Mark Birchall - Chef Patron, Moor Hall (Three Michelin Stars) & Chair of National Chef of the Year Judges Tom Shepherd - Chef Patron, Upstairs by Tom Shepherd (One Michelin Star) & Chair of Young National Chef of the Year Judges Host: Phil Street Recorded in the crypt at Fortnum & Mason on launch day of National Chef of the Year, Phil is joined by two of the UK’s most respected chefs, Mark Birchall and Tom Shepherd, now leading the judging panels for National Chef of the Year and Young National Chef of the Year. From three Michelin stars to Staffordshire’s only Michelin-starred restaurant (At the time, congrats to "The Boat" since recording), this is a conversation about graft, humility, resilience, and what truly matters when it comes to cooking at the highest level. In this episode, you’ll hear about: 1. Mark’s journey from school food tech classes to building Moor Hall into a three star destination 2. Tom’s early days in the Lake District and the moment he realised cooking was his calling. 3. The reality behind Michelin success, and the doubts that come before the breakthroughs. 4. Why hard work often trumps “natural talent” 5. The evolution of their own restaurants and why perfection is always a moving target 6. What they’re looking for in this year’s National and Young National Chef competitors 7. Why flavour beats fireworks every single time 8. The biggest kitchen clangers they’ve made along the way (yes, even three-star chefs mess up) Listen now for: 1. Why confidence and authenticity matter more than complexity in competition. 2. The importance of cooking your food, not someone else’s Instagram version of it. 3. Why judges want to see personality on the plate. 4. How to handle pressure and still enjoy the moment. Memorable Quotes: 1. “You sit down, you’ve got a plate of food, you want it to be delicious” - Mark Birchall 2. “Don’t look at Instagram and recreate someone else’s dish. Cook your food” - Tom Shepherd 3. “You’ve got to really want it” - Mark Birchall 4. “No one’s exempt from making mistakes” - Tom Shepherd This episode is for: 1. Chefs considering entering National or Young National Chef of the Year 2. Hospitality professionals striving for excellence without losing themselves 3. Young chefs needing reassurance that doubt is normal, even at the top 4. Anyone fascinated by what truly drives Michelin-level ambition Links & Resources: 1. Phil Street (Host): LinkedIn [https://www.linkedin.com/in/philstreet/] & Instagram @hospitalitymeets [https://www.instagram.com/hospitalitymeets/] 2. Moor Hall [https://moorhall.com/] 3. Upstairs by Tom Shepherd [https://www.upstairs.restaurant/] 4. National & Young National Chef of the Year [https://nationalchefoftheyear.co.uk/2025/en/page/home] 5. Craft Guild of Chefs [https://craftguildofchefs.org/] Want More? Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry-defining discussions, only on Chefs on the Pass.

#020 - John Holden - Front of House Craft Guild

Guest: John Holden – Chair, Front of House Craft Guild; Hospitality Educator & Industry Advocate Host: Phil Street In this landmark episode, Phil sits down with John Holden to talk about one of the most significant developments in the Craft Guild of Chefs’ recent history - the launch of the Front of House Craft Guild. A lifelong hospitality professional, educator, and passionate advocate for people facing roles, John shares how a phone call on a hotel balcony in Lanzarote turned into a once in a career opportunity: being asked to establish and chair a brand new professional body dedicated entirely to front of house. Together, Phil and John explore why this moment matters, how the Guild came together at pace, and what it means for the future recognition, professionalism, and pride of front-of-house teams across the UK. In this episode, you’ll hear about: 1. John’s journey through hospitality - from operations to education and industry leadership 2. Why front of house has long needed its own professional body. 3. How the Front of House Craft Guild came to life - starting with one unexpected phone call 4. The thinking behind building a diverse, skills-led committee from across the industry 5. Why front of house roles deserve the same professional recognition as chefs 6. The importance of community, mentoring, and networking in hospitality careers 7. What success looks like in the first year of the Front of House Craft Guild Listen now for: 1. Why hospitality careers don’t need to follow a single, linear path 2. How education and real world experience must work hand in hand 3. What true professionalism in front of house really means 4. Why pride, identity, and belonging matter more than ever in hospitality Memorable Quotes: 1. “Front of house needs a professional body it can be proud of” - John Holden 2. “This is about recognition and belonging” - John Holden 3. “We want members wearing the badge with pride” - John Holden 4. “This is about building something that will outlast all of us” – John Holden This episode is for: 1. Front of house professionals at every stage of their career 2. Hospitality leaders passionate about people, culture, and professionalism 3. Educators and mentors supporting the next generation of talent 4. Anyone interested in how the hospitality industry continues to evolve Links & Resources: 1. Phil Street (Host): LinkedIn [https://www.linkedin.com/in/philstreet/] & Instagram [https://www.instagram.com/hospitalitymeets/] @hospitalitymeets 2. John Holden: LinkedIn [https://www.linkedin.com/in/john-holden-fmbii-ba-hons-mcgc-mih-a206432b/] 3. Craft Guild of Chefs - https://craftguildofchefs.org/ [https://craftguildofchefs.org/] 4. Front of House Craft Guild - Front of House Craft Guild launches to help hospitality professionals | Craft Guild of Chefs [https://craftguildofchefs.org/news/front-house-craft-guild-launches-help-hospitality-professionals] Want More? Subscribe and tune in monthly for more candid conversations, behind the pass insights, and industry shaping discussions, only on Chefs on the Pass.