The company, which supplies catering across a range of businesses, from The O2 and ExCel in London to sporting clubs Chelsea FC and Twickenham, said the new set-up better reflected the "specific needs of individual sectors - from the demands of the operation in a fast-paced sporting venue to the more experiential, design-led approach required at a museum or gallery."
The new executive roles will see Allan Blackmore, who has worked at Levy Restaurants for 19 years, become director of culinary, sport, where he will be responsible for catering and improving the guest experience for match and non-match days at the company's collection of stadia.
Frazer Wilson will continue to drive food innovation as director of culinary for Jockey Club Catering where he mentors chefs across the 15 Jockey Club Racecourses while Paul Jennings has become director of culinary for the leisure sector, made up of museums and landmark destinations including Somerset House, Salisbury Cathedral and KidZania.
Andy Wardle, who joined Levy Restaurants earlier this month is director of culinary, arena and will oversee new food and beverage offers at sites which include The O2 and The SSE Hydro. In his role Wardle was also assist Jonathan Davies, Levy Restaurants UK's sales director with business development.
Colin Bailey, managing director, Levy Restaurants UK, said: “We are incredibly proud of our culinary talent and are delighted to expand our leadership teams in the UK with four exceptional directors of culinary. These individuals bring a wealth of experience, knowledge and expertise to Levy Restaurants UK at a very exciting time in our business. We work across a broad range of venues and it is key that we focus on the changing needs and requirements of our partners and the customers we serve each and every day.”
See the latest appointments from the industry in our People on the Move in Hospitality: March 2015 Gallery.