The independent Catering Company Accent Catering Services has strengthened their older management team with two new meetings. Pierre Hermenault has been internally promoted to the CEO of operations, while Mark Crowe has joined the team as a culinary leader.
Hermenault was originally joined by Accent Catering’s Operations Manager in 2022 and brought experience in her previous roles in managing Catering with Elior and Baxter Store in the field. In only a year, he was promoted to an operational leader.
Hermenault is now in cooperation with the CEO of Aksent’s Ian Crabtree to lead the company’s portfolio of the company’s portfolio, which includes basic, middle and independent school contracts, as well as business and industrial (B&I) and retail agreements. His responsibilities cover financial performance, food strategy, social commitment and nutrition control.
One aspect of his role is particularly close to his heart, as he explained: “Accent’s Food Ethos and emphasis on people pulled me into this business primarily, so it’s great to have this opportunity to build special partnerships we already have with our customers and our team. I am also eager to support the company’s people to achieve their full potential in their careers and lives because we have fantastic abilities. “
Accent Catering’s CEO Ian Crabtree said: “Promoting home -made talents is a great advantage because Pierre’s vision and ethics are already in line with the relationship -oriented approach. His passion and true interest in people and his love for food shine through, reflected that he was outdoors in business most days a week. “
The common passion for good food combines hermenault and accent, and she works closely with new culinary leader Mark Crowe to promote and improve the company’s fresh food ethics and commitment to seasonal nature.
Accent’s second name is external, and Mark Crowe joined the culinary leader. Ian Crabtree report, he is responsible for maintaining the company’s high culinary standards and innovative approach, focusing on the accent and menu development, endurance and nutrition on Accent’s expanding training port and B&I agreements.
Crowe brings over 25 years of experience in various fields, including five-star hotels and Michelin-starred restaurants in the UK and France, as well as the hospitality of contract services and companies.
Before moving to Accent Catering, he spent the last sixteen years as a strategic development chef in Elior.
Ian Crabree said, “Mark is a highly respected industrial professional who is a culturally proper fit with our food and a quality -based approach. We are excited about being on board and looking forward to seeing him to grow into his new role and make it his own. “
These recent investments in the Accent Catering Executive Team emphasize the company’s strategic plans, as Ian explained: “We focus on food and people stay at the core we make. These values were also clearly at the center of Pierre and Mark’s thinking and we make sure we remain in the market we use as a leading player. Together, our focus on a nutritious balanced food offer is constantly looking for ways to inspire our clients to make healthier choices by combining them with real food, locally acquired and cooked fresh. Pierre and Mark’s passion and enthusiasm ensure that we continue our development and innovation in market management. ”
