Chief Culinary Officer, Executive Chef
Chris Ivens-Brown is the Chief Culinary Officer and Executive Chef at Eurest. He began his culinary journey at the Academy of Arts Culinary Program at London’s Academie de Culinaire de France and later managed Bank of America’s Executive Dining Room before becoming VP of Culinary Development at Compass Group. Chris is dedicated to promoting sustainable food practices, impacting both marine and land-based sources, and has successfully integrated these practices within Compass Group. He also educates industry professionals and home cooks on creating fresh, seasonal, and sustainable meals.