Franck Pontais

Background

About Franck Pontais

Culinary Business Development Manager UK / UAE Koppert Cress BV With 30 years of the finest gastronomic experience, commencing as a butcher and following on to the prestigious Parisian culinary school CEPROC where I attended classes for four years and gained unparalled work experience with one of the ‘best workers’ in France. In my pursuit to continue learning and advance my skills I came to London and worked for Harrods and Selfridges in various culinary management and banqueting roles. Most notably at Selfridges where I overseen and implent menus for 14 different eateries around the store, and launched the Traiteur counters in both London and Manchester. Managing everything from staffing, budgets, product and menu development, sourcing, procurement and staff training. I always delivered on time and within budget. Following an introduction in banqueting at Harrods and Selfridges, I my next role was at Rhubarb Food Design. At Rhubarb I worked in VIP rooms at exclusive events and at home for many ‘A’ list celebrities. A highlight of my time at Rhubarb was working along side the executive chef at a weeklong celebration for the marriage of Stella McCartney. I then went to open my own Catering and event company– Food Creation. Food Creation was based in Suffolk, we were specialised in the design and production of food for fine dining events and boutique delicatessens and became rapidly one of the best outside catering company in East Anglia. Despite the success of the company, my hunger for creativity was not entirely satisfied It was at the end of 2008 that I self published my first book Terrines and Verrines. To this day, you can still find "Terrines and Verrines" on Amazon UK, it has been highly accredited and surely became my " carte de visit ". Food Creation became a consultancy business in 2012, since then, I undertook major consultancy work to IE singapore, Laverstoke park, Koppert Cress Bv, to name just a few. Food Creation closed in 2018 and I joint the fantastic team of Koppert Cress BV full time, my role is Culinary Business Development Manager for the UK and the middle East.