Tony Murphy, executive dining development chef, Compass Group

Tony Murphy, 40, is executive dining development chef at Compass Group, where he is part of the senior team introducing new kitchen technology and food brands. He took on the role in April 2004.

One of his most high-profile projects to date has been the introduction of Dream Steam, a cooking system that uses microwave energy to cook raw food under pressure.

Murphy is in the process of rolling out the system in Compass's healthcare business, Medirest, and it is already proving a hit in the education sector as it produces nutrient-rich food in a compact form.

Murphy works with the suppliers providing products for the system and also undertakes classroom training to educate those who use it.

"I keep very much involved in training as it's important to keep your finger on the pulse," he says. "You need to know what's working and what isn't in the kitchens so you can go back to the suppliers and get it changed."

Murphy started out in the industry studying for a City & Guilds qualification as an apprentice chef at London's Savoy hotel in 1983. The role allowed him to work in different kitchens across the group, including the Berkeley and Connaught hotels, as well as Simpson's-in-the-Strand, where he became chef de partie and developed an interest in chefs' competitions.

Murphy enjoyed the traditional kitchen and pass system at the Savoy - it had 30 chefs in its brigade at the time - and stayed at the group for five years.

However, the split shifts and lack of a weekend break eventually took their toll and, keen to move into industrial catering, which at the time was evolving from just staff canteens to encompass executive dining, he joined the in-house catering division at London's British Telecom Tower.

In 1991 BT took its catering in-house and Compass won the contract.

Rather than complain about the change, Murphy took the opportunities that joining Compass presented. "I had the chef basics in hand but knew I could develop," he says.

In 1995 he moved into training in a big way, identifying those with a passion to learn - typically kitchen porters and counter staff - and, as an assessor, putting them through the NVQ system so that they could take on greater responsibility in their positions.

Murphy returned to the world of competition with the Compass Culinary Team in 2003, achieving two silver medals at the World Culinary Olympics in 2004 and a solo gold in the Salon Culinaire at this year's Hotelympia.

"The opportunity came along to get involved with the team and I took it. It's hard work and there's lots of sleep deprivation, but it's worth it and a great motivator for staff," says Murphy.

The lowdown

Compass Group…

Annual turnover: £5.7b

Pre-tax profit: £184m

UK staff: 110,000

Murphy's key duties: identifying market opportunities; introducing new technology and brands, roll-out and associated training; development (including involvement in Springboard's FutureChef competition and Compass's Junior Chef Academy); managing budgets