Cucina has been created by Steve Quinn, a food and support services professional with over 25 years experience in the industry, working with
international hotel groups such as Rank, Thistle, Hilton and Concorde in France, as well as contract catering firms Sodexho, formerly Gardner Merchant and the Compass Group. His journey has taken him from the
kitchens of France with associates of Michel Roux, to experience in major hotels and restaurants. These experiences span the hospitality, education, blue chip business, events and retail sectors.
Steve’s experience as both a manager and a director has covered food service operations, where he was responsible for over 220 restaurants, sales and marketing for national and international brands, new product
development, brand design, communications and training.
Sam is a highly experienced food service expert having spent over 15 years in the major events business. Sam was responsible for the entire planning and managing of multi-million pound events including the British Grand Prix, Wimbledon and Ascot. Sam’s areas of expertise also cover brand management, brand and menu development, having worked with nationally recognised restaurant and bar chains. Sam is one of the directors of Cucina and has been with us from the outset and is a vital part of our mobilisation and food service standards team. Sam’s ability to train and inspire our restaurant teams make sure that we start our operations as we mean to continue.
Anna has been specialising in performance management, operations, training and change management in the service industry for over 21 years. Her roles have included branch management, area management and other operational roles in large scale customer service environments with high numbers of staff. Anna’s HR and training background provides invaluable expertise and support in ensuring that the change management required to implement our vision is delivered promptly and effectively.
Donna has a strong background in contracted food services, working for large contract caterers prior to joining Cucina in 2008. Donna is responsible for 10 contracts and as well as client liaison, focuses on day to day service delivery with a true hands on approach.
Donna’s expertise is around front of house standards, creating change, introducing new services and creating staff work and service schedules to ensure the smooth and efficient operation of each of our restaurants.
Ian has been working in the restaurant and catering industry for more than 25 years. Ian worked alongside Marco Pierre White at The Restaurant, was Head Chef at Rhodes & Co, Manchester from 1999 to 2004 and Head Chef at the 2 AA Rosettes Hotel Felix, Cambridge from 2005 to 2008.
Ian controls all Cucina VIP hospitality events as well as running the Cucina Salon Culinaire team who collectively won three gold medals, two best in classes, one silver, one bronze and one merit against some of the best chefs in the world at Hotelympia 2010, so who says school food can’t be good food! Other awards Ian has received include 1 Star Egon Ronay, ‘Hi Life’ Best Fine Dining Restaurant; Cheshire Life Best Newcomer; 2nd Place ‘National Chef of the Year’ Competition; Michelin ‘Bib Gourmand’ 2002 and 2003; 2 AA Rosettes and 2 RAC Ribbons 2003.
Peter is a qualified chef and teacher having spent much of his career in the armed forces and then in education.
Peter’s passion for food and his straightforward approach makes him an ideal support to Cucina, working with teams to develop their skills and appreciation for good food. Peter is currently working with a number of education authorities, teaching much needed craft skills to secondary school students.
Meet the Cucina Team
Stephen Quinn: Managing Director More [+]
Cucina has been created by Steve Quinn, a food and support services professional with over 25 years experience in the industry, working with international hotel groups such as Rank, Thistle, Hilton and Concorde in France, as well as contract catering firms Sodexho, formerly Gardner Merchant and the Compass Group. His journey has taken him from the kitchens of France with associates of Michel Roux, to experience in major hotels and restaurants. These experiences span the hospitality, education, blue chip business, events and retail sectors.
Steve’s experience as both a manager and a director has covered food service operations, where he was responsible for over 220 restaurants, sales and marketing for national and international brands, new product development, brand design, communications and training.
Samantha Davies: Director More [+]
Sam is a highly experienced food service expert having spent over 15 years in the major events business. Sam was responsible for the entire planning and managing of multi-million pound events including the British Grand Prix, Wimbledon and Ascot. Sam’s areas of expertise also cover brand management, brand and menu development, having worked with nationally recognised restaurant and bar chains. Sam is one of the directors of Cucina and has been with us from the outset and is a vital part of our mobilisation and food service standards team. Sam’s ability to train and inspire our restaurant teams make sure that we start our operations as we mean to continue.
Anna Clapton: Operations Manager More [+]
Anna has been specialising in performance management, operations, training and change management in the service industry for over 21 years. Her roles have included branch management, area management and other operational roles in large scale customer service environments with high numbers of staff. Anna’s HR and training background provides invaluable expertise and support in ensuring that the change management required to implement our vision is delivered promptly and effectively.
Donna Booty: Area Operations Support More [+]
Donna has a strong background in contracted food services, working for large contract caterers prior to joining Cucina in 2008. Donna is responsible for 10 contracts and as well as client liaison, focuses on day to day service delivery with a true hands on approach.
Donna’s expertise is around front of house standards, creating change, introducing new services and creating staff work and service schedules to ensure the smooth and efficient operation of each of our restaurants.
Ian Morgan: Executive Chef More [+]
Ian has been working in the restaurant and catering industry for more than 25 years. Ian worked alongside Marco Pierre White at The Restaurant, was Head Chef at Rhodes & Co, Manchester from 1999 to 2004 and Head Chef at the 2 AA Rosettes Hotel Felix, Cambridge from 2005 to 2008.
Ian controls all Cucina VIP hospitality events as well as running the Cucina Salon Culinaire team who collectively won three gold medals, two best in classes, one silver, one bronze and one merit against some of the best chefs in the world at Hotelympia 2010, so who says school food can’t be good food! Other awards Ian has received include 1 Star Egon Ronay, ‘Hi Life’ Best Fine Dining Restaurant; Cheshire Life Best Newcomer; 2nd Place ‘National Chef of the Year’ Competition; Michelin ‘Bib Gourmand’ 2002 and 2003; 2 AA Rosettes and 2 RAC Ribbons 2003.
Peter Bell: Skills Trainer More [+]
Peter is a qualified chef and teacher having spent much of his career in the armed forces and then in education.
Peter’s passion for food and his straightforward approach makes him an ideal support to Cucina, working with teams to develop their skills and appreciation for good food. Peter is currently working with a number of education authorities, teaching much needed craft skills to secondary school students.