The Chefs
WARREN O’CONNOR HEAD CHEF
TOM PARRY EXECUT I VE HEAD CHEF
Warren started his culinary career in a small boutique hotel on Cleeve Hill, Cheltenham, where he learnt his core trade whilst going to Cheltenham Catering College. Following this start, he became Junior Sous Chef at the Swan Hotel, Bibury with two rosettes and trying for three. During his time at the Swan, Warren gained invaluable knowledge and experiences from some of the great chefs around him. He would pick seasonal herbs and vegetables from the hotel grounds and sourced fresh trout in the River Coln. Wanting to see a little more of the world, Warren then joined the P&O cruise fleet early in 2000 where they catered for 2200 passengers and 850 crew, 24 hours a day, 7 days a week. With P&O he travelled to the four corners of the world, sampling the best local cuisines they had to offer, from clam chowder in San Francisco to bouillabaisse in Marseille. Warren then joined Compass Group as Production Chef, working at some world famous events including the Grand National, Epsom Derby, British Grand Prix and Henley Royal Regatta to name but a few. Having worked his way through the ranks to Sous Chef at Cheltenham, he became Head Chef at Warwick Racecourse. It was this experience that won him his promotion to Head Chef at Cheltenham Racecourse in 2015 where he currently orchestrates the delivery of amazing hospitality offers supported by a great culinary team.
Executive head chef Tom Parry joined Cheltenham Racecourse in October 2013 after a successful period of 10 years as Executive Chef for major events including the RHS Chelsea flower show, The Open Golf Championships; AEG Live concerts Hyde Park to PTL hospitality Village @ the London Olympics 2012. Tom also served with the British army for 14 years. Tom comes with 30 years of experience in hospitality and catering services operating both green field and fixed sites; he’s an award winning Chef with over 20 culinary medals including wining Parade de chef Gold @ Hotelympia, Finalist for the National banqueting and event chef of year 2012, 2013, winner of RCA 2017 ‘best food’, SLC Awards winner ‘Event caterer of the year’2016, finalist SLC awards ‘Best Menu Quevega ’, Event caterer of the year 2016. Tom is passionate about seasonality, provenance of ingredients and sourcing of local British produce that are farmed and caught in a sustainable and ethical way “It is essential in this fast-paced environment to be surrounded by a professional, dedicated team” states Tom. “I am fortunate here to be surrounded by people who share a genuine love of the kitchen.”
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