“Kerri Barrett , Chris Ribaudo, and Sam Hurst”
Office catering specialist Grazing has strengthened its senior team with the addition of a new Culinary Director and Operations Director.
Kerri Barrett has joined Grazing as the new Operations Director. With 25 years of experience in the food and beverage sector, she previously spent three years as an Accounts Director at BaxterStorey. In her new role, she will oversee Grazing’s extensive client portfolio within the Business & Industry (B&I) sector.
Meanwhile, Chris Ribaudo has been appointed as Grazing’s new Culinary Director. Bringing over 20 years of experience in the B&I catering sector, he joins from Blue Apple Catering, where he held a similar role. During his tenure, he earned multiple industry awards and launched the company’s culinary academy.
Ribaudo brings extensive experience in collaborating with sales teams, supporting tender processes, delivering presentations, and managing re-bids. He has also played a key role in creating and launching food brands, as well as mobilising new contracts, including new builds and client relocations. At Grazing, he will oversee the chef team, lead the company’s food offering, and support business development efforts.
Sam Hurst, CEO of Grazing, said: “I’m absolutely thrilled to have both Kerri and Chris on board to help drive our activity. We have never believed in standing still as a business and we’re delighted to have appointed two hugely experienced and talented individuals to our team. Our growth has been incredible over the last two years, and with Kerri and Chris, it is just going to get even better.”
Kerri Barrett, operations director at Grazing, said: “The world of work is changing, and Grazing’s offer fills a real gap in the market: catering that functions at the periphery of businesses that operate out of workspaces without large kitchens. We can offer this increasingly large group much-needed flexibility and a great business model that works for them.”
Chris Ribaudo, culinary director at Grazing, said: “I’m really excited to start developing new, innovative dishes at Grazing’s central production unit, oversee the whole process from start to finish, from ingredient purchase to customer delivery, and all for a business that values innovation and has sustainability at its core.”
