Jockey Club Catering has appointed Lee Miller as its new executive head chef at Aintree Racecourse.
Miller joins from ACC Liverpool where he was also executive head chef.
His role at Aintree will involve overseeing kitchen operations. He will lead a team of up to 200 chefs and apprentice chefs, ensuring that all race-day catering is delivered to the correct standard.
Stephen Reed, general manager northwest region for Jockey Club Catering, said: “We’re delighted to have Lee with us at Aintree Racecourse, particularly having come from such a strong, experienced background. Both his style and passion for catering fits perfectly with the direction we’re taking our food and drink offering at the racecourse, and we look forward to Lee bringing his own flair to the races.”
Miller said: “Coming from a sporting venues’ background, I’ve always admired Aintree Racecourse for their delivery of exceptional catering. I massively enjoy working in the industry for its day-to-day variety and the challenge of designing and delivering new, innovative menus.
“It’s a hugely exciting opportunity to cater for the famous Crabbie’s Grand National Festival and I can’t wait to be a part of all the events to come.”