Our People


Meet the Management

  • David Simms

    Culinary Director

    As Culinary Director, David is responsible for driving our food innovation, developing our supply chain and training our team of talented chefs. Before joining us, David was Managing Director for the Corrigan Collection and prior to that of Simon Rogan’s Umbel Restaurant Group. He has a wealth of Michelin-starred restaurant experience and a real passion for talent development.
    +44 (0)20 7280 0700 david.simms@restaurantassociates.co.uk
  • Alice Woodwark

    Managing Director

    Alice Woodwark joined the Compass family in 2013, moving to Restaurant Associates as Managing Director in 2018.  Alice brings with her a successful track record of achieving strong growth and exceptional client satisfaction.
    +44 (0)20 7280 0700
  • Denise Carter

    Head of HR

    Denise joined our business in 2017 and has used her operational and HR experience to continue to drive our people agenda. She is focused on developing and recruiting great people to deliver brilliant food and service every day.
    +44 (0)20 7280 0700 denise.carter@compass-group.co.uk
  • Duncan Kendall

    Business Development Director

    Duncan is responsible for growing our business by developing new and exciting client relationships.  He is a big believer in working collaboratively to create aspirational food and beverage solutions that are on-trend and help our clients attract and retain the best people in their industry.
    +44 (0)7887 597 689 duncan.kendall@restaurantassociates.co.uk
  • Anjuli Ramburuth

    Finance Director

    Anj oversees all elements of finance across Restaurant Associates and Rapport. She and her team have responsibility for ensuring that accurate financial reporting underpins all of our operations, and installing robust financial controls to give clients comfort that the information can be relied upon.
    +44 (0)20 7280 0700 anjuli.ramburuth@restaurantassociates.co.uk

Associate Chef

Jason Atherton

Jason Atherton was the first British chef to complete a stage at Spain’s famous elBulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.

With seasoned experience, having worked under great chefs including Pierre Koffmann, Nico Ladenis, and Marco Pierre White, Jason joined the Gordon Ramsay Group in 2001 as the executive chef for Verre in Dubai. In 2005, Jason returned to the UK and opened maze in the heart of London, launching what would be the most successful brand in the group.

In partnership with Restaurant Associates, Jason opened the grand Gatsby-esque City Social atop the 24th floor of Tower 42, with its 360 degree views across the City of London. Thursday 25th September 2014 saw the release of the 2015 Michelin Guide to Great Britain & Ireland in which City Social was awarded its first Michelin star less than five months from opening.

Associate Chef

Michel Roux Jr

“After so many years, I am still as excited and delighted to be associated with Restaurant Associates through Roux Fine Dining.”

Michel Roux Jr is the dynamic Associate Chef behind our Roux at Parliament Square restaurant, and acts exclusively (alongside Albert Roux OBE) as consultant to Restaurant Associates through Roux Fine Dining.

Born in 1960 in Kent, he was destined for great things. His earliest food memories are the smells of the kitchen at Major Peter Cazelet’s family estate, Fairlawne, where his father Albert Roux was chef. He would play under the table while his father and mother Monique prepared the meals.

Michel left school at 16 for the first of several challenging apprenticeships at Maître Patissier, Hellegouarche in Paris. He was commis de cuisine at Alain Chapel’s signature restaurant at Mionay near Lyon. He spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavvers.

Associate Chef

Albert Roux OBE

“To continue striving in both cuisine and standard of service is not only an aim for me, but is a way of life and an integral part of my life. I am extremely lucky that Restaurant Associates share these principles, and it gives me tremendous satisfaction to work with their young chefs and pass on my knowledge.”

One of our most decorated Associate Chefs, Albert Henri Roux OBE is head of the famous cooking dynasty behind such establishments as Le Gavroche, the first restaurant in the UK to be awarded three Michelin Stars, and we’re proud to have him as a part of our team.

Born in 1935 in France, at the age of 14 he began his life-long passion for the culinary arts when he started his career as an apprentice patissier. At 18 he came to the UK, spending time as a commis de cuisine at Nancy Astor’s country home at Cliveden, at the French Embassy in London, and as a chef at the home of Sir Charles Clore in Belgravia.

A spell as sous chef at the British Embassy in Paris followed, before he returned to the UK.

Associate Chef

Emily Roux
Following in her family’s cooking footsteps, Michel Roux Jr’s daughter, Emily, will bring with her experience and her passion for creating unique and inspiring food. Emily studied at the world renowned Institut Paul Bocuse, where she focused on Culinary Arts and Restaurant Management. She launched her career in the restaurants of Paris and went on to work at Alain Ducasse’s restaurant, La Trattoria, in Monaco. Emily then moved back to Paris and pursued her career at restaurants including Michelin starred le 39V and two Michelin starred Akrame.

Partner Chef

Ramael Scully
Ramael Scully, Head Chef of NOPI Restaurant, co-author of NOPI cookbook and full-time salad whisperer works with our chefs at Restaurant Associates to bring some of the magic to our clients.   Ramael’s decadent and exciting cooking is inspired by his colourful heritage.  Malaysian born, Scully moved to Sydney, Australia as a child where he grew up with a mixture of Turkish, Lebanese and Italian friends, not to mention of course his Chinese-Indian mother and Malay-Irish father, needless to say all of which had a huge influence in his formative years.  It’s fair to say that this melting pot of cultures and the pursuit of his love of food at culinary school is what produced the mix of flavours, touch of genius and passion that really gets the taste buds going and the room smelling of gorgeous aromas.