Your Event Team
Long established as the market leader in service delivery, Mustard Catering takes pride in its people, their passion for what they do and their attention to detail. Our success is theirs, because like all of us at Mustard Catering, we are dedicated to provide the best possible experience for all our guests.
We are proud to invest in people development and with many long standing team members, we foster an entrepreneurial environment, where employees are given the training to continually develop and are rewarded for their personal efforts.
Louis hails from the city of Versailles, land of Kings and banquets! It’s no surprise that Louis’ career was destined to be in hospitality. Commencing at the renowned Lausanne school of hospitality, Louis spent 3 years following the completion of his degree in the field of sports hospitality in China.
Louis joined Kofler & Kompanie in January 2016 and formed part of the lead operational team during the 2016 Rio Olympics. Louis counts a pop up restaurant in Sochi during the winter Olympics and learning Mandarin as one of his biggest achievements to date. Louis’ favourite tipple is a Bourbon sour and he counts himself as now completely Anglicised, with Roast Beef as one of his favourite dishes, albeit with Béarnaise and sautéed potatoes French Style!
George started his hospitality career behind the bar, quickly leaning towards mixology and then bar management. Joining Mustard Catering in 2011, George’s favourite part of his role is the creative planning prior to an event.
George is an avid foodie, his favourite dish is ‘Leopard Ramen’ from ‘Nanban’ and number one dining experience was at the renowned Swedish experimental restaurant ‘Familjen’ in Gothenburg. George’s most challenging event was dishing up 600 soufflés à la minute for a recent wedding. Needless to say, he gained a few grey hairs that evening!
With Mustard for just over 4 years and working closely with the head chef, Natalia’s work is more oriented toward the pastry side of late. Being a vegetarian doesn’t restrict her from tasting new creations and she particularly enjoys learning new baking techniques from Jean-Marc. Her favourite food is Indian, with Dishoom restaurant her likely hangout of choice. She also enjoys espresso martinis.
Natalia particularly enjoys travelling when her work schedule permits. She thoroughly enjoys the buzz of setting up for an event in a short period of time and the challenges that this brings.
Flying the French flag in the Mustard kitchen, Jean-Marc has over 40 years of experience in the hospitality industry, many of those years spent leading our pastry section. Jean Marc’s reputation for pastries, desserts, soufflés and salted caramel chocolates precedes him and one of his greatest achievements is maintaining top quality production by combining traditional French techniques with a modern English approach.
A rare Tournedos Rossini and a glass of Mâcon-Lugny is the perfect treat for Jean-Marc after long hours in the kitchen. He especially enjoys the diversity that his role brings and always welcomes a challenging request!
Renowned as one of the most likeable personalities in the catering industry, if there is an event venue in London, the likelihood is that James has operated there. British born, with a passion for cooking, events and a BSc (Hons) from Surrey University, James strives for continued excellence on the job, ensuring Mustard’s reputation is the best.
James fancies himself on the tennis courts against the greatest of adversaries. When not wearing a tennis bandana, James keeps the staff and clients of Mustard suitably entertained through his amusing anecdotes. Feeding camels as an outmess request is most likely to be one of the most memorable.
Hailing from the Emerald Isle, Éadaoin spent 5 years stateside prior to settling in London. Formerly head of hospitality for Harvey Nichols, Éadaoin joined Kofler & Kompanie Group in 2013. Éadaoin’s passion is food and beverage and people and she is responsible for many of the groups’ concepts to include mobilising chef/restaurant partners for the experiential project Pret a Diner. In 2016, Éadaoin was part of the key negotiating team to acquire Mustard Catering and has since been responsible for the transition of Mustard to the Kofler & Kompanie Group.
Éadaoin lists eating out as her favourite hobby. Her restaurant of choice is The Palomar in Soho, where on counter dining allows interaction with chefs and staff members. Her most memorable dining experiences are Mizlala, Tel Aviv and Red Rooster, Harlem.
Hailing from Hampton, James underwent classical French training in some of London’s most prestigious restaurants and hotels prior to joining Mustard Catering. James enjoys the thrill of going to some of the most illustrious institutions across the capital and presenting Mustard Catering’s contemporary cuisine.
His cocktail of choice is an espresso martini and he counts the Thai calamari from Busaba as his guilty pleasure. Most challenging event to date was James Hurworth’s birthday party! Ensuring everything was spot on for a work colleague’s event brings its own kind of pressures.
Hannah hails from down under, New Zealand to be exact. After 2 years in Melbourne, Hannah arrived in London and joined Mustard Catering just under a year ago, since when she has spent a fruitful period under the wings of James Hurworth.
Hannah recently joined the Magazine and Serpentine Sackler Gallery venue and she is very much enjoying the diversity that this role brings. Her favourite food is Mustard’s chocolate soufflé and Champagne is her preferred tipple- together if possible!
Joining the Mustard Catering team in early 2016, Easha’s past experience covers charity and central government planning and events after gaining a Bachelor’s degree from Royal Holloway in 2011. Coupled with her love of cake decorating and sugar flowers, her move into the catering events world was a natural evolution. Easha also helps out with the Mustard social media.
Her favourite food is a traditional afternoon tea or dim sum and she is rather partial to a gin and tonic. Her biggest challenge to date was coping with flooded loos and the delayed arrival of 300 dining chairs at a recent event – but all was alright on the night!
“Jojo” is the warehouse master and has worked at Mustard for 20 years. Jojo knows where everything from our warehouse can be located and is extremely organised. Liaising daily with the logistics team, his work proves invaluable for event preparation and delivery.
Always the ‘early bird’, Jojo is likely to be the first employee on site every day. His biggest achievements to date are having his lovely kids and preparing for an event for 1000 guests.
From hotel to restaurant and event catering, Neil has worked in the hospitality industry for more than 25 years and has any type of service style at his fingertips. A sit-down dinner for 900 at Hampton Court Palace is also one if his biggest achievements at Mustard Catering but the most challenging event he took on was to set up a drinks and canapé reception for 800 guests in less than 40 minutes over 3 floors. Neil is well known in the industry and has that personal relationship with many of Mustard’s longstanding clients. Furthermore, Neil is one of the key players at Mustard that has helped Mustard Catering to secure its reputation as market leader in event service.
Neil counts working with talented front of house professionals as the most rewarding part of his role and is a nifty off-spin bowler.
Part of Mustard catering for almost 37 years, Robert is a master at creating atmosphere by gathering the right decoration, lighting, flowers and bespoke furniture to set the scene for the most memorable event. Always keen to go the extra mile, Robert once had to source an elephant for a children’s party, a fete he accomplished successfully.
Over the years, Robert has encountered many a challenge on events, none more than a marquee floor collapsing prior to guests arriving. Roberts’ tipple of choice is Isle of Mull whisky on the rocks!
Dennis hails from Mönchengladbach and commenced cooking in classical kitchens. With over 18 years’ experience in hospitality, Dennis has previously worked on major sporting events to include the 2008 Beijing Olympics, Cartier Polo International and also for the former two Michelin starred chef Anton Mosimann.
Dennis has a meticulous attention to detail. He has developed Mustard’s reputation for some of the finest canapés on the market. The challenge of creating identical bites in numerous quantities requires precision and Dennis is proud of his standards. Being German, Dennis of course enjoys a beer and his favourite dish is the foie gras slider from Joël Robuchon.
Having recently settled in the UK from South Africa, Dan works quietly and confidently to ensure Mustard Catering’s back of house delivery is second to none. Dan has a tremendous in depth knowledge of many event venues in London and is never afraid to get stuck in at all his events.
Setting up for large-scale events and working in spaces usually inaccessible to the general public is Dan’s favourite part to his role. It comes as little surprise that his favourite dining spot in London is in Camden, where they serve a Springbok tradition at Shaka Zulu. His tipple of choice; a Collins, any style.
Glens hospitality career began when he was just a teenager and has included experience in just about every role in the business, front and back of house. Food and service have always been key passions but what he really enjoys about hospitality is the people you come into contact with, the huge range of staff and clients is what really makes the job so much fun. Glen joined Mustard in early 2017.
Food remains Glen’s obsession with a particular passion for all things Tuscan, his travels often focus around extensive mealtime planning while building on his encyclopaedic knowledge of worlds finest cocktail bars.
Renowned as one of the most accomplished chefs in the industry, Karl has spent 25 years plying his trade. Karl is the creative force behind Mustard Catering’s food and thrives on creating bespoke menus and sourcing new and diverse ingredients.
Karl counts servicing the state dinner at the American Embassy for former US President Barack Obama as one of his greatest achievements to date.
He has a passion for Asian food and in his spare time, enjoys dining at Yauatcha or Roka as well as relaxing with his family.