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About the Team

CBFS is a ‘boutique’ consultancy; vastly experienced in all aspects of F&B business development, but creative, forward thinking, current and relevant. CBFS are small enough to bring personal attention to the client, with the ability to flex what we do to meet the client needs. At the same time, the team has scope to enable multiple projects running concurrently in various worldwide cities.

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.

We 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

Chris Barber
CEO

Chantal Bourquin
Projects Manager

Simon Cromack
Managing Director

Gregory Schaad-Jackson
Food Concept and Development Partner

James Adams
Head of Food and Concept Development

Chris Barber

CEO

Christopher Barber has a stellar career that has encompassed most aspects of food business. From award winning chef, to acclaimed food writer, 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 top 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 a Chevalier, 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.

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

Managing 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

Food Concept and Development Partner

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

Head of Food and Concept Development

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 focusses 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
Head of training and operation systems

Neil Armstrong
Business development partner

Marta Mikolajczyk
Business Development

Janice Cooper

Head of training and operation systems

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.

Neil Armstrong

Business development partner

With an early career forged in South-West France in the Michelin-starred kitchens of Thierry Marx and M.O.F. Franck Ferigutti, Neil has since established a reputation delivering excellence in the field of culinary tuition and food and beverage consultancy.

Neil has served as both a senior teacher at Leiths School of Food and Wine and master chef lecturer of Le Cordon Bleu London.

Neil leads projects for CBFS and has been integral in the development of strategies for IHG, Manchester Business School and many others. He has excellent language, presentation and people skills, and has astute financial acumen.

Neil is a master craftsman of the Craft Guild of Chefs, member of the Professional Contractors Group and Institute of Leadership and Management. His professional qualifications include a master’s degree in French, management level certification from the Royal Institute of Public Health, the Wine and Spirit Education Trust and post-graduate certification in post-compulsory education from University of Greenwich, London.

Marta Mikolajczyk

Business Development

Marta is a marketing and management professional with 10 years’ experience. Her work across many fields and different countries gives her valuable cultural and commercial experience which will translate into the success of your business.

From trade marketing and event management through to concept building and troubleshooting, Marta multi-tasks in a pragmatic fashion, and her varied corporate experiences give her a keen insight into what will make your business successful.

Her understanding of the corporate world gave her the perfect basis to open a successful cooking and dining concept in Amsterdam, and she uses her food and management skills whilst working with prestigious clients such as IHG, Genting Casinos and Bespoke Hotels.

Marta is a true European, having lived in Paris, Amsterdam and now London, speaking French, Polish, English and Spanish. She understands your different needs and knows how to bridge the local and global elements of any business.

Chris Barber
CEO

Chantal Bourquin
Projects Manager

Simon Cromack
Managing Director

Chris Barber

CEO

Christopher Barber has a stellar career that has encompassed most aspects of food business. From award winning chef, to acclaimed food writer, 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 top 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 a Chevalier, 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.

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

Managing 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
Food Concept and Development Partner

James Adams
Head of Food and Concept Development

Janice Cooper
Head of training and operation systems

Gregory Schaad-Jackson

Food Concept and Development Partner

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

Head of Food and Concept Development

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 focusses 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

Head of training and operation systems

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.

Neil Armstrong
Business development partner

Marta Mikolajczyk
Business Development

Neil Armstrong

Business development partner

With an early career forged in South-West France in the Michelin-starred kitchens of Thierry Marx and M.O.F. Franck Ferigutti, Neil has since established a reputation delivering excellence in the field of culinary tuition and food and beverage consultancy.

Neil has served as both a senior teacher at Leiths School of Food and Wine and master chef lecturer of Le Cordon Bleu London.

Neil leads projects for CBFS and has been integral in the development of strategies for IHG, Manchester Business School and many others. He has excellent language, presentation and people skills, and has astute financial acumen.

Neil is a master craftsman of the Craft Guild of Chefs, member of the Professional Contractors Group and Institute of Leadership and Management. His professional qualifications include a master’s degree in French, management level certification from the Royal Institute of Public Health, the Wine and Spirit Education Trust and post-graduate certification in post-compulsory education from University of Greenwich, London.

Marta Mikolajczyk

Business Development

Marta is a marketing and management professional with 10 years’ experience. Her work across many fields and different countries gives her valuable cultural and commercial experience which will translate into the success of your business.

From trade marketing and event management through to concept building and troubleshooting, Marta multi-tasks in a pragmatic fashion, and her varied corporate experiences give her a keen insight into what will make your business successful.

Her understanding of the corporate world gave her the perfect basis to open a successful cooking and dining concept in Amsterdam, and she uses her food and management skills whilst working with prestigious clients such as IHG, Genting Casinos and Bespoke Hotels.

Marta is a true European, having lived in Paris, Amsterdam and now London, speaking French, Polish, English and Spanish. She understands your different needs and knows how to bridge the local and global elements of any business.

Chris Barber
CEO

Chantal Bourquin
Projects Manager

Chris Barber

CEO

Christopher Barber has a stellar career that has encompassed most aspects of food business. From award winning chef, to acclaimed food writer, 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 top 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 a Chevalier, 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.

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
Managing Director

Gregory Schaad-Jackson
Food Concept and Development Partner

Simon Cromack

Managing 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

Food Concept and Development Partner

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
Head of Food and Concept Development

Janice Cooper
Head of training and operation systems

James Adams

Head of Food and Concept Development

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 focusses 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

Head of training and operation systems

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.

Neil Armstrong
Business development partner

Marta Mikolajczyk
Business Development

Neil Armstrong

Business development partner

With an early career forged in South-West France in the Michelin-starred kitchens of Thierry Marx and M.O.F. Franck Ferigutti, Neil has since established a reputation delivering excellence in the field of culinary tuition and food and beverage consultancy.

Neil has served as both a senior teacher at Leiths School of Food and Wine and master chef lecturer of Le Cordon Bleu London.

Neil leads projects for CBFS and has been integral in the development of strategies for IHG, Manchester Business School and many others. He has excellent language, presentation and people skills, and has astute financial acumen.

Neil is a master craftsman of the Craft Guild of Chefs, member of the Professional Contractors Group and Institute of Leadership and Management. His professional qualifications include a master’s degree in French, management level certification from the Royal Institute of Public Health, the Wine and Spirit Education Trust and post-graduate certification in post-compulsory education from University of Greenwich, London.

Marta Mikolajczyk

Business Development

Marta is a marketing and management professional with 10 years’ experience. Her work across many fields and different countries gives her valuable cultural and commercial experience which will translate into the success of your business.

From trade marketing and event management through to concept building and troubleshooting, Marta multi-tasks in a pragmatic fashion, and her varied corporate experiences give her a keen insight into what will make your business successful.

Her understanding of the corporate world gave her the perfect basis to open a successful cooking and dining concept in Amsterdam, and she uses her food and management skills whilst working with prestigious clients such as IHG, Genting Casinos and Bespoke Hotels.

Marta is a true European, having lived in Paris, Amsterdam and now London, speaking French, Polish, English and Spanish. She understands your different needs and knows how to bridge the local and global elements of any business.