Our dedicated employees are the driving force behind our success – from the meticulous planners and welcoming receptionists to the talented kitchen staff, hardworking cleaning crew, and our efficient operations, finance, and logistics teams. Every single member of our team goes above and beyond to preserve the legacy of The Brewery. It's time we brought attention to the remarkable individuals who make our organisation what it is today.

Today we're shining a well-deserved spotlight on Clinton, Chef de Partie.

To kick things off, we’d love to get to know you a bit better. Can you tell us a little about your background and your progression in the kitchen?

I grew up in Nigeria and studied Business Administration at university there. Before coming to The Brewery, I had never worked for an employer; I had always worked for myself, so adjusting to a structured kitchen environment was a big change.

I joined The Brewery in 2021 through the agency Appetite for Work as a Kitchen Porter. After a few months, I was offered the opportunity to move into the kitchen as a Kitchen Assistant. It was a long day – working as a Kitchen Porter until 5pm and then moving into the kitchen until 10pm – but I enjoyed it. I was learning fast, and my progress was noticed.

In 2022, I was offered a new role as Commis Chef. As I assisted the senior chefs, I absorbed as much knowledge as I could, particularly from Scott (Head Chef), who became my mentor. He taught me everything from plating to preparation, and I started working in the larder, where I focused on presentation.

After spending a few months in Nigeria, I returned to The Brewery, where Tom (Events Director) encouraged me to push myself further. I began making canapés, which was a challenge due to the volume we produce, but with the team’s support, I built my confidence. Preparing food for the staff canteen was another step in my learning. Cooking for my colleagues made me nervous at first, but it was a great way to develop my skills.

Now, I’m working in the main kitchen as Chef de Partie, continuing to grow and learn.

What inspired you to pursue a career as a chef?

I didn’t set out to become a chef: it was something I discovered unexpectedly. When I finished university in Nigeria, I had no experience in a professional kitchen, and becoming a chef wasn’t something I had planned. My mum was shocked when I told her I was working in a kitchen – it was a big shift.

Many of the vegetables used here aren’t common in Nigeria, for example, I had never seen a cauliflower before! But as I started learning at The Brewery, I realised how much there was to discover about food and cooking. I’ve enjoyed pushing myself, taking on new challenges, and seeing how far I can grow.

What has been one of your proudest or most memorable moments since joining our kitchen team?

One of my proudest moments was taking charge of a canapé service at an event where we had to prepare 1,600 canapés, and we were short-staffed due to illness. At the time, I was still with the agency, and I knew I had to deliver. I took charge, made sure everything went out on time, and the feedback was great. That experience gave me a real sense of responsibility and confidence.

What key skills or knowledge have you developed during your time at The Brewery?

Confidence and communication have been the biggest areas of growth for me. When I first started, I was scared to use knives – now I can chop with my eyes closed. Communication is everything in the kitchen. I’ve learned that asking questions is part of the process, and the team is always willing to help.

What skills do you think are essential for someone in your position?

Adaptability, listening, and having a positive attitude are essential because they allow you to stay open to feedback, adjust to new challenges, and work well with the team. Being open to learning is key. A strong foundation in cooking techniques and broad experience helps, but the willingness to improve is what really matters.

How would you describe the culture at The Brewery?

The culture at The Brewery is incredibly supportive and open. We are encouraged to pursue what we enjoy and are given the opportunity to take on new challenges. If you are interested in trying something new or gaining more experience, they’re always willing to help you. That level of support has been key to my development here. It’s a great place to work if you’re committed, as you’re given the resources and encouragement to thrive.

What do you find most rewarding about working in events?

Client satisfaction is the most rewarding part of the job. Seeing guests enjoy the food and receiving positive feedback makes all the effort worth it. The Brewery is proud to be recognised for its exceptional food, and we’ve even won awards for it.

Here’s what a couple of our clients had to say:

Workday Christmas Party: "The feedback on the food has been exceptional, with many of the guests saying it’s the best food we’ve had at a party – so kudos to the chefs."

KBB Focus Awards Lunch: "Outstanding job by the team. Food was fantastic... service the best in the industry!"

You can read more feedback from our clients here.

What are you most looking forward to in the coming months?

I’m looking forward to The Retreat returning to The Brewery courtyard in May. I really enjoyed the different style of food and service last year. It’s great to be working outside at the food stations, interacting with clients, talking to them about the dishes, and seeing them enjoy what we’ve made. Usually, we’re behind the scenes, so it’s nice to experience that direct feedback.

To finish things off, could you tell us what’s your favourite meal to cook?

The curry I make for the staff lunch. It has been really well received, and it was even suggested that it should be added to our delegate conference menu. It’s based on my own way of making it, and I’ve developed the recipe over time.

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