“At Apleona FoodSpace, we have always believed that great workplace food starts with responsibility. For over a decade, we’ve been shaping a food philosophy rooted in sustainability, transparency and quality local produce. While this approach is now becoming standard across the industry, we continue to look ahead – rethinking how food can help futureproof our planet. From working closely with farmers and producers to operating zero‑waste kitchens and cooking everything from scratch, we explore every step of the food system with care, creativity and purpose.”

"No two weeks are ever the same in catering, which is exactly what I love about the role. My work combines hands-on cooking with leading and developing a strong team, alongside managing the day-to-day realities of a busy site. I started my career as a chef in 2010 and joined FoodSpace in 2023, progressing to Chef Manager in 2024. The most rewarding part of my job is seeing the team grow, thrive, and work together in a positive, supportive kitchen culture.”