About cookies on this site

Our site uses cookies to tailor your experience and understand how you and other visitors use our site.

ACCEPT

See our Privacy Policy

< WHAT WE DO

< AREAS OF EXPERTISE

< HOW WE CAN HELP

< HOW WE WORK

< SERVICES

About the Team

From award winning chef, restauranteur and business consultant, to acclaimed food writer for Country Life and many other national publications, Chris brings a creative, forward thinking, current and relevant skill set alongside his vast experience in all aspects of F&B business developmentSee more about Chris.

Chris is backed up by a team of experts which compliment and support his lead, making a boutique consultancy small enough to bring personal attention to the client, but with the ability to flex in scope to enable multiple projects running concurrently in various worldwide cities

Christopher Barber has a stellar career that has encompassed most aspects of food business. From award winning chef, to acclaimed food writer for Country Life and many other national publications, restaurateur and business consultant; Chris has an unrivalled insight into the world of chefs, restaurants and hospitality business.

Chris spent 11 years in The Royal Household as personal chef to HRH The Prince of Wales, a role that encompassed private dining, Royal tours, state visits and leading F&B in multiple houses and palaces, driving the now famed self sufficient organic strategy and being a founder of the retail brand, Duchy Originals.

Chris brings in-depth F&B expertise to any project, and has a range of knowledge and clients from high street cafés and pubs to Michelin-starred gastronomy and 5 star hotels.

Recent projects have included multiple cross brand works with Intercontinental Hotel Group, expansion feasibility for Sushi Samba, F&B development for The Royal Albert Hall, strategic review of the RAC club in Pall Mall, London and several projects with Unilever Food Solutions (Knorr, Flora, Wise Up on Waste, Pubs). As well as the larger businesses that he advises, Chris holds multiple non executive directorships with some of the best restaurants and hotels in the UK and beyond.

Chris is an Officier, Ordre des Coteaux de Champagne and is a registered expert for Government-funded Business Growth Service. Chris is also a personal license holder.

In addition, Chris is steering many entrepreneurial small business start ups as the reputation of London as a world food capital strengthens.

CBFS create concepts and direct their implementation, but also excel in F&B strategy; advising and formulating the vision for the years ahead. In addition, we provide full troubleshooting and business turnaround services and pre-opening feasibility reports.

CBFS advise and mentor numerous experienced and start up entrepreneurs, bringing fresh eyes to the challenge with the aim of differentiating the good business, from the good idea. Our team have all been business owners, empathising with the client and able to make director level judgement and support. CBFS care about people, merge seamlessly with clients and management teams, and create trust and bonds that lead to successful outcomes.

find out more about our team members

Chantal Bourquin
Projects Manager

Simon Cromack
Director

Gregory Schaad-Jackson
Chef Consultant

James Adams
Chef Consultant

Janice Cooper
Training and operational systems guru

Kate Bruce
Head of Accounts and Administration

Chantal Bourquin

Projects Manager

Chantal’s hospitality career kicked off with the completion of a Bachelor of Hospitality Management at the École hôtelière de Lausanne specializing in Entrepreneurship.

She has gained vast operational experience in many well known brands and establishments such as Radisson Blu, The Chedi GHM Hotels, Leading Hotels of the World and lastly Dorchester Collection where she completed their management program. Chantal was quickly recognized within the company and was asked to lead the development of their first luxury café within the collection; Parcafé.

Having worked in various establishments, Chantal has collected a vast database of best practises that she has shared and implemented into numerous operations. Her commitment and passion keeps her in tuned and up to date with the current trends and operational needs of the hospitality industry.

Simon Cromack

Director

Simon has graduated from the classic Savoy Group management training scheme to become a leading figure in F&B and hospitality development. Simon’s keen eye for establishing concepts and key strategies means he is able to react to situations and briefs where the highest of standards is a must but where lead time may be minimal.

Having spent time in UK and Europe he started his own events business before selling to Rhubarb Food Design and taking a senior role in their company. Along the way Simon created the hugely successful Henley Food Festival and has worked in the private office of some high profile global luminaries.

Simon has a vast network of hospitality contacts and excels in customer and guest relations, concept design and implementation. He leads corporate and private client projects for CBFS, using his operational knowledge to bridge the gap between the workers on the shop floor, and the boardroom and key stakeholders.

Gregory Schaad-Jackson

Chef Consultant

Having joined the fine dining industry from a management consultancy background Gregory offers you substantial business knowledge and experience. He combines technical proficiency with his academic background in manufacturing and mechanical engineering. As a result he consults regularly on a number of projects with global hotel and restaurant chains.

In his culinary position as a chef at the Savoy Grill, Gregory gained the necessary experience in cooking Michelin-starred quality food and considerable insight into the factors influencing the management of a multi-million pound turnover restaurant.

In 2005 Gregory was picked to join Gordon Ramsay’s cooking brigade in the first season of the F Word, after having been recommended by his head chef. Since 2013, Gregory has also appeared as the resident chef on Swiss cooking television show Al Dente.

Gregory has led many CBFS projects, including the development of the offer at The Mill at Sonning and overseas projects with IHG, utilising his multi-lingual skills.

James Adams

Chef Consultant

James has over 16 years’ professional chef experience and has worked in some of London’s top restaurants including; The River Cafe (Ruth Rogers), Kensington Place (Rowley Leigh) and Fifteen (Jamie Oliver).

James focuses on food development and has opened a number of restaurants and food outlets in the UK and abroad.

He can help you by designing or refining your menu offer and showing you ‘hands on’ how to do it.

He recently opened Gail’s Kitchen in Bloomsbury and worked with the team behind the bakery, and has led the food development for Canela Cafe, Genting and Strut and Cluck.

Janice Cooper

Training and operational systems guru

Janice is a creative solution finder with an eye for detail. Her innate ability to manage evolving briefs and work flexibly to align existing programmes and tools, means the best learning and development solution for your business will be created every time.

She is able to get to the root of your issues; by breaking down barriers and seeking out potential Janice will bring out the best in your people to help them succeed. Janice has created a credible portfolio of learning and development projects and award winning programmes, which have provided countless businesses with sustainable solutions and tangible results.

Janice has implemented training and SOP manuals in multiple projects for IHG, and adds a professional touch to our CBFS presentations. A member of the Chartered Institute of Personnel Development and a Thomas International Profiler, her professional qualifications include a BSC (Hons) degree in hospitality management, post grad degree in personnel management, craft and group trainer’s skills and a certificate in training practice.

Kate Bruce

Head of Accounts and Administration

Kate has a mixed background ranging from retail management to financial PR and co-ownership of an award winning hotel and pub company.

Kate has managed front of house in several ventures and managed administration for a number of well known event companies.

She is a French speaker and has expert knowledge of wine and international hospitality.

Chantal Bourquin
Projects Manager

Simon Cromack
Director

Gregory Schaad-Jackson
Chef Consultant

Chantal Bourquin

Projects Manager

Chantal’s hospitality career kicked off with the completion of a Bachelor of Hospitality Management at the École hôtelière de Lausanne specializing in Entrepreneurship.

She has gained vast operational experience in many well known brands and establishments such as Radisson Blu, The Chedi GHM Hotels, Leading Hotels of the World and lastly Dorchester Collection where she completed their management program. Chantal was quickly recognized within the company and was asked to lead the development of their first luxury café within the collection; Parcafé.

Having worked in various establishments, Chantal has collected a vast database of best practises that she has shared and implemented into numerous operations. Her commitment and passion keeps her in tuned and up to date with the current trends and operational needs of the hospitality industry.

Simon Cromack

Director

Simon has graduated from the classic Savoy Group management training scheme to become a leading figure in F&B and hospitality development. Simon’s keen eye for establishing concepts and key strategies means he is able to react to situations and briefs where the highest of standards is a must but where lead time may be minimal.

Having spent time in UK and Europe he started his own events business before selling to Rhubarb Food Design and taking a senior role in their company. Along the way Simon created the hugely successful Henley Food Festival and has worked in the private office of some high profile global luminaries.

Simon has a vast network of hospitality contacts and excels in customer and guest relations, concept design and implementation. He leads corporate and private client projects for CBFS, using his operational knowledge to bridge the gap between the workers on the shop floor, and the boardroom and key stakeholders.

Gregory Schaad-Jackson

Chef Consultant

Having joined the fine dining industry from a management consultancy background Gregory offers you substantial business knowledge and experience. He combines technical proficiency with his academic background in manufacturing and mechanical engineering. As a result he consults regularly on a number of projects with global hotel and restaurant chains.

In his culinary position as a chef at the Savoy Grill, Gregory gained the necessary experience in cooking Michelin-starred quality food and considerable insight into the factors influencing the management of a multi-million pound turnover restaurant.

In 2005 Gregory was picked to join Gordon Ramsay’s cooking brigade in the first season of the F Word, after having been recommended by his head chef. Since 2013, Gregory has also appeared as the resident chef on Swiss cooking television show Al Dente.

Gregory has led many CBFS projects, including the development of the offer at The Mill at Sonning and overseas projects with IHG, utilising his multi-lingual skills.

James Adams
Chef Consultant

Janice Cooper
Training and operational systems guru

Kate Bruce
Head of Accounts and Administration

James Adams

Chef Consultant

James has over 16 years’ professional chef experience and has worked in some of London’s top restaurants including; The River Cafe (Ruth Rogers), Kensington Place (Rowley Leigh) and Fifteen (Jamie Oliver).

James focuses on food development and has opened a number of restaurants and food outlets in the UK and abroad.

He can help you by designing or refining your menu offer and showing you ‘hands on’ how to do it.

He recently opened Gail’s Kitchen in Bloomsbury and worked with the team behind the bakery, and has led the food development for Canela Cafe, Genting and Strut and Cluck.

Janice Cooper

Training and operational systems guru

Janice is a creative solution finder with an eye for detail. Her innate ability to manage evolving briefs and work flexibly to align existing programmes and tools, means the best learning and development solution for your business will be created every time.

She is able to get to the root of your issues; by breaking down barriers and seeking out potential Janice will bring out the best in your people to help them succeed. Janice has created a credible portfolio of learning and development projects and award winning programmes, which have provided countless businesses with sustainable solutions and tangible results.

Janice has implemented training and SOP manuals in multiple projects for IHG, and adds a professional touch to our CBFS presentations. A member of the Chartered Institute of Personnel Development and a Thomas International Profiler, her professional qualifications include a BSC (Hons) degree in hospitality management, post grad degree in personnel management, craft and group trainer’s skills and a certificate in training practice.

Kate Bruce

Head of Accounts and Administration

Kate has a mixed background ranging from retail management to financial PR and co-ownership of an award winning hotel and pub company.

Kate has managed front of house in several ventures and managed administration for a number of well known event companies.

She is a French speaker and has expert knowledge of wine and international hospitality.