New Chef To Head Up Team At Stadium Of Light
A top chef
who has worked around the world and for major sporting venues in the North East
has packed his utensils in his old kit bag and headed for the Stadium of Light.
Fifty-five-year-old
Steve Welch started his career in the Army Catering Corps, with his training
taking him as far afield as Hong Kong, Canada and Brunei.
But now after
stints in a range of top North East hotels, restaurants and sporting venues he
has taken up the post as Business Development and Executive Head Chef at
Sunderland AFC.
Steve's vast
range of experience, which covers everything from Executive Chef at Wynyard
Hall Hotel to the acclaimed Black Horse at Beamish, means he is perfectly
placed to help drive both the matchday and non-match day hospitality forward.
His
experience in outside catering and large events – including working on the
catering operation for the Tall Ships Race when it was in Hartlepool in 2010 –
will also help grow 1879 Event Management, SAFC's external catering arm.
“This is a
very exciting opportunity for me,” said Steve.
“SAFC and
1879 Event Management already have an excellent reputation operating in a very
competitive industry and part of my role will be to ensure we're ahead of the
game.
“I'll be
looking at menu development and will be ensuring that we are innovative and
looking at what's on trend, so we are always ahead of the competition.”
Steve will be
working closely with Senior Development Chef, Patrick Lesca and the existing
team at the stadium along with developing the on-going relationship with
Sunderland College to support the next generation of young chefs.
Originally
from Hampshire, Steve first came to the North East after leaving the Army in
1999 and has worked at a variety of venue including at Ramside Hall Hotel and
at the Falcons Rugby Club.
“We are
delighted to have Steve as part of our team,” said Gary Hutchinson, Commercial Director
at SAFC.
“His
experience in a number of areas and his passion and his knowledge will be a
huge asset to the club as we move forward and expand this area of business.”
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