Prior to launching Green & Fortune John was chief executive of Searcys, a £50M turnover company that at its peak operated in some of the most high profile venues in London and beyond. John’s real strengths and background lie in creating and launching new businesses and concepts, understanding how large capital projects work and working in environments that require a joined up approach with the host organisation.
John is currently a director of the King’s Cross Business Partnership and sits on the advisory board for catering services at Sadler’s Wells, London. He was previously managing director of Richard Corrigan Restaurants.
T: 020 7520 1468
M: 07768 808 858
Emma is part of the senior team that runs Green & Fortune. Her remit is to manage and develop the business for the future and oversee all the operations within it. Emma’s experience is impeccable. She has worked in all the major premium venues in London relating to the arts, music and public realm. These include the Royal Opera House, the South Bank Centre, Sadler’s Wells, and Royal Albert Hall. Emma is a key member of the team and will be part of all future development projects.
T: 020 7520 1469
M: 07725 041 985
As Business Development Director, Rebecca Harris oversees all current and new events business at Kings Place. Rebecca joins us from Fisher Productions where she headed up a large venue production team creating and producing events in some of London’s most iconic venues.
Having moved to London from Brighton 12 years ago, her experience covers sales, marketing and event management within luxury hotels, catering, venue and agency environments. Rebecca’s varied experience within the events industry means that she is able to view events from all perspectives and ensure that clients receive the best possible experience while at Kings Place.
Rebecca’s greatest passion is food and outside of work she can be found researching new places to eat, staying on top of food trends and trying out recipes from her vast collection of cookery books!
T: 020 7520 1472
Lucy heads up the sales team and has had enormous success since joining us. Lucy’s previous experience has been with large conference and hospitality venues such as the National Theatre, IET: Savoy Place, Excel London and the British Library. Lucy spearheads the events sales team and has being pivotal in growing the revenue streams and new business opportunities. Lucy manages the whole sales team including the reactive and proactive elements.
T: 020 7014 2837
Joining Green & Fortune in the summer of 2015, James is part of the senior team with responsibility for the day to day operations and financial performance of Green & Fortune’s Kings Place site. James has a wealth of experience, including 5 years management within Clarenco, as well as being part of the launch and three years management at luxury iconic venue, Spitbank Fort, based in the sea within the Solent.
T: 020 7014 2830
Desiree has travelled and worked all over the world, having begun her career after gaining a BA (Hons) in Hospitality and Travel from the prestigious Hotelschool Maastricht in her homeland, Holland. From there, Desiree lived in China, before coming to London in 2003. Specialising in food and beverage management in 5 star hotels such as the W Hotel Leicester Square and The Berkeley Knightsbridge before becoming general manager at Aqua Regent Street. Desiree joined the Green & Fortune team in 2016 to oversee the day to day operations of our second site, Sea Containers.
Jason heads up the Rotunda kitchen at our Kings Place site. Whilst his original training was in art, he switched careers and started cooking more than 20 years ago. Career highlights have included working alongside Marcus Wareing for the GQ Man of The Year Awards at The Royal Opera House and catering for the likes of Brad Pitt at The BAFTAs. Subsequent roles have included head chef for the Royal Festival Hall, executive sous chef at the National Theatre and Executive Chef for the Joe Allen restaurant group.
Brendan has years of experience in the hospitality industry, having originally trained at Northcote Manor, he then moved onto various restaurants within the Marco Pierre White restaurant group such as L’escargot. During his career he has held executive chef roles at numerous institutions such as The Stafford Hotel, chef Richard Corrigan’s Bentley’s and Café and Hotel Football.
Karl is originally from New Zealand where he started his career working in cafés. After a few years working as a chef in Australia Karl decided to move to London where he built his experience in the hospitality industry working in restaurants, events and catering. Karl’s previous jobs include being sous chef at Searcy’s and executive sous chef at the Royal Albert Hall for Rhubarb Food Design before joining Green & Fortune in June 2015 to oversee the production kitchen, the Green & Fortune Café at Kings Place and all catering under Kings Place Events.
T: 020 7520 1474