Following the success of its initial relationship with Michelin starred Chef Mark Sargeant to enhance its fine dining and catering offerings, ISS Facility Services Food and Hospitality has extended the partnership. Sargeant will now work with ISS on an exclusive, international basis for the next three years while continuing to run his restaurant interests both within the UK and overseas.
Sargeant is involved in a number of activities with ISS, including the development of ISS talent through “The Mark Sargeant Experience”, where he welcomes chefs and front of house personnel monthly to his own restaurant, Rocksalt, to develop their culinary and service skills.
Sargeant will continue to work closely with ISS’ food development director Lloyd Mann and Food Development team on its “Skills for Chefs” training programme and concept development advising on the content as well as directly mentoring those attending the course and passing on his extensive knowledge.
Andy Chappell, managing director for ISS Food & Hospitality, commented:
“The relationship with Mark has worked so well over the past 12 months that we were naturally keen to extend it. Mark’s passion for great food has been a real inspiration to our employees and customers alike. He embodies so many of the values we share on great food with great service and so naturally inspires our chefs and front of house teams to continually go that little bit further to delight our customers.”
Mark Sargeant added:
“I have really enjoyed the first year working with Andy and ISS and so was very keen to continue our relationship. It is always a pleasure to work with people who share my passion and are keen to learn. That said, I have to admit that I have learned from ISS as well. Its procurement operation is genuinely first rate and I had never seen anything like its marketing toolbox in the catering industry before. I am feeling really excited about what we can achieve together over the next three years.”
In his on-going capacity as an advisor, Sargeant will also attend the annual ISS Food and Hospitality conference as well as working with the company senior management team on excellence strategies. Using his extensive knowledge, Mark will also input into the design, concept and execution of ISS’ menus for its fine dining clients, ensuring the high standards are maintained, and, where possible, further improved.