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The winner of the Chef of the Year impressed judges as much with her work away from the stove as at it, showing a tenacity to affect change across a range of areas.

 

Gemma Evans-Hurley joined Eurest as sous chef in 2010 after completing a professional diploma at Westminster Kingsway College. Within 18 months, she moved into a head chef position at 21 years old and was promoted to national executive chef one year later. She began her current role as culinary lead of projects in 2021 and wasdescribed in her nomination as the “personification” of Eurest’s inclusive culture and an inspiring role model for women.

 

As chair of Compass’ Women in Food initiative, Evans-Hurley pushed for the launch of the industry’s first maternity chef jacket. After struggling to feel comfortable in her own standard unisex jacket, she raised the issue with Compass Group’s chief executive. The chef has spent the last year liaising with designers and suppliers to create the jacket, which includes an elasticated lining under the bust to allow for the growth of the baby and material designed to keep the body temperature stable. She is now meeting with Compass’ approved suppliers and the company’s chief people officer with a view to launching the jacket worldwide.

 

Another focus of her role is to reduce food waste and Evans-Hurley has worked to adapt Eurest’s menus following a change in working patterns after the pandemic. This has included building a 90-page guide for regional managers and giving them the autonomy to tweak company-wide menus based on the headcount at client sites. Evans-Hurley also organised training days with Devon’s Ground Up Cookery School to teach Eurest chefs about techniques such as pickling, fermenting and curing. These initiatives have shown results, with food waste across the business reduced by a further 18.5% over the past 12 months.

 

In the last year, Evans-Hurley played a key role in helping Eurest become the first contract caterer to introduce eco-labelling on its menus. She collaborated with the University of Oxford to lead the project, providing academics with the ingredients for more than 3,000 dishes. The labels have been rolled out to 700 Eurest sites and 75% of Eurest’s dishes are ranked A or B, the two lowest environmental impact bands.

 

Providing nutritious meals has been at the forefront of her agenda and led to the creation of plant-forward food concept Cooksmith. This has been introduced to Compass clients in the sports industry, such as at Tottenham Hotspur, Wembley, and Chelsea FC to popular acclaim.

 

The chef also secured a spot on WeAreTheCity’s top 24 global rising stars in April, which supports female talent in the industry. She has also grown the Compass Women in Food community by more than 50 times its starting size, secured apprenticeships for 12 young people as part of her work through charity Springboard, and created employment opportunities for 10 undergraduates at Westminster Kingsway.

 

Evans-Hurley has proved to be a pioneering individual, demonstrating tenacity, creativity and leadership at every turn.

 

What the judges said

 

“Some really great innovation, especially the first ever chefs’ maternity jacket. A great mentor for women.” David Steel

 

The shortlist

 

Michael Dutnall, the Royal Air Force Club

 

Gemma Evans-Hurley Eurest

 

Steve Groves, Restaurant Associates

 

Aaron Johnson-Waters, Amadeus

 

Graham Singer, ESS

 

Past winners

 

2022 David Steel, Houston & Hawkes

 

2021 James Tagg, Manchester United Football Club

 

2019 Jason Wild, Green & Fortune

 

2018 Adam Thomason, Restaurant Associates

 

2017 Dennis Mwakulua, Restaurant Associates

 

2016 Steve Land, Gather & Gather