The Association of Event Venues (AEV) has announced that Amy Chong, head of food and beverage at ExCeL London, has been appointed as the new chair of the Catering Working Group, after serving as vice-chair to Jamie Anderson, venue director, SEC Food. Additionally the AEV has announced that Natalie Kendall, general manager, events & hospitality, Centreplate UK at ACC Liverpool, has been elected as vice-chair of the group.
AEV Catering Working Group meets regularly through the year to examine, share and discuss the needs and provision of venue catering and auxiliary activities. The group has recently completely revised the catering section of the eGuide, ensuring the latest regulatory and legal changes are embedded in best practice.
Amy Chong was delighted to take the chair, “It’s a privilege to chair the AEV Catering Working Group, which has gained quite a bit of momentum over the last 12 months, working cross-association with the AEO, and also between working groups, discussing key topics that are important to the industry. I am looking forward to our next meeting where we will be able to share these conversations and generate new ideas with other venue members.”
Natalie Kendall was pleased to be elected, saying, “I am absolutely thrilled to have been elected vice-chair of the AEV Catering Working Group. I am looking forward to working alongside our new chair, Amy, to drive the group forward; promoting best practice, innovation and sustainability across all our wonderful venues. I cannot wait to get started!”
Rachel Parker, AEV director, welcomed Chong and Kendall to their roles, “Amy has proven her skills as vice-chair over the last 12 months, and I have no doubt that the Catering Working Group will go from strength to strength under her guidance. It’s also a pleasure to see Natalie elected to the post of vice-chair, and I’m confident her expertise and experience will prove to be great assets to the chair and the group in general.”
Parker concluded, “The group’s pivotal revision of the eGuide’s catering section is proof positive that the Catering Working Group, and our many other Working Groups, are setting the standard for venue operations.”