WSH scoops two awards at Foodservice Cateys

Simon Esner of WSH and Rik Razza at BaxterStorey have been recognised for the Outstanding Contribution Award and the Training Award respectively at the revered Foodservice Cateys on 13 October.

One of the highest benchmarks within the hospitality industry, the Foodservice Cateys are in their fifth year. The prestigious awards were held at the Park Plaza Westminster Bridge in London and recognised individuals from across the UK hospitality industry nominated, selected and awarded by peers, rewarding those who have gone above and beyond.

Simon Esner (pictured right) won the Outstanding Contribution Award for his work as Director at WSH, which has seen him play a vital role in a number of high profile deals and avidly supporting rising stars within the industry. He was also recognised for his commitment to industry charities Springboard and Hospitality Action by colleagues and industry leaders.

Esner said, “I started working in this amazing profession as a kitchen porter and thanks to the support of truly inspiring people, I have learned skills and progressed up the ranks within the business side of our industry. I am humbled and overwhelmed to be recognised with this award and am proud to be part of such an innovative and exciting sector”.

Rik Razza, Head of Chef Training and Development at BaxterStorey, (pictured left), won the Training Award for his support and development of talent at every level across the business, making it the third time BaxterStorey have won the accolade in four years. Rik created and implemented the well-respected Chef Academy, which provides aspirational training and career development for industry professionals at BaxterStorey locations across the UK.

Razza said, “I am incredibly proud to have been acknowledged with the Training Award. The Chef Academy is about investing in our people to reach their full potential within our business. To watch our chefs grow confidence and develop their skills to become talented creative entrepreneurs, has been very rewarding and one of the most enjoyable parts of my role.”