Jack Cosson

Background

About Jack Cosson

Whilst being professionally trained in all areas of hospitality during his 4-year degree in Hotel management in Barcelona, Jack came to realise that food and the kitchen were his passion and fed his creative nature, so he took the decision to specialise in this area. Since then, he has been fortunate enough to gain culinary experience in over fifty worldwide establishments such as restaurants, hotels, cafes, outside catering, retreats, food production kitchens and street food start-ups. He has been given a unique insight into many diverse styles of management and operations. After nearly 6 years of living a nomadic lifestyle, and building both a consulting and a personal brand, in 2018 Jack landed in Gozo, Malta. He came for love, and stayed for business. For the first time, Jack was going to put down some roots and build something solid for himself and the community. In 2019 "Sacred Food" was born and co-founded by Jack and his partner Corinna. A business Jack would pour his heart and years of experience into, bringing Gozo and beyond something revolutionary. Jack has experience, in vegetarianism, macrobiotics and veganism both on a personal and professional level. Plant Box Solutions, previous consulting company was inspired by his own lifestyle choices and philosophies at the time. Novelty is in his genes and his enthusiasm for discovering new projects wherever they may be is a constant inspiration. His "Nomadic Supper Clubs" which sprung up spontaneously all over Europe during 2018 are a typical example of the events he likes to create and collaborate with. Creating a healthy and ethical working environment for people within the Hospitality Industry is another principal Jack firmly believes in and he is determined to play his part in making this happen. He likes to think of himself as a "Grower" not just a "Maintainer".