Foodservice Cateys 2024: Chef Manager of the Year – Paul Levy, Signature Dining

As Signature Dining’s chef manager at North London Hospice, Paul Levy has a role of real responsibility. Dealing with death on a daily basis, his role demands not just foodservice but also compassion, empathy, strength of character and the ability to adapt to change. Qualities Levy has demonstrated in abundance.

Working in a hospice means providing freshly cooked, nutritionally balanced meals, three times a day, 365 days a year, while having the flexibility to provide a ‘last wishes’ meal at the drop of a hat. Clearly this is not a typical Monday to Friday role, but Levy and his team are determined provide the most fantastic service in the most difficult of situations.

With such focus on foodservice, North London Hospice has become a flagship training hub for the palliative care teams in the area. Levy also provides additional compassion training for other hospice chef managers, which is vital in an operation where the average stay is just two to seven days.

Under Levy’s leadership, the team are able to offload their feelings on a daily basis, which allows them to process the events of each day and look forward to the next. Moreover, seeing first-hand how hard the consultants, doctors and nurses at the hospice work has inspired Levy to create a bright and inviting staff restaurant where they can step away from the stress and emotion of their job. His café is bursting with colour, aromas and flavours, while also creating a relaxed and fun environment for the care teams to take real time out from their important work.

Levy is described as a ‘people person’ and his interactions with the patients are positive and focused on celebrating their life. To that end he will do anything he can to make their final days with their loved ones special. This has included making a wedding cake for a patient determined to marry before their death, and creating a palatable kebab for a patient with very little appetite who asked for lunch after the smell from Levy’s summer barbecue drifted through his window.

Levy has also acquired great skill in producing texture-modified meals for patients with dysphagia, or difficulty chewing or swallowing. Always ready to share good practice, Levy supports his fellow chefs with practical hints and tips and will always open his kitchen to a chef who wants to train with him. His skill in perfecting puréed boiled eggs and even an Easter egg at level 4 of the International Dysphagia Diet Standardisation Initiative means there really is nothing he can’t make a success of.

In an extremely testing role, Levy clearly excels and it is right that this year he is recognised as the Chef Manager of the Year.

What the judges said

“A remarkable winner doing a remarkable job in a tough and emotional environment.”

Hannah Horler

“He has demonstrated sympathy and empathy with his clients while also understanding what
is required in order to deliver in the role.”

Harry Lomas

“A one-off. An amazing person leading a team in a difficult environment.”

Mark Price

See previous winners of the award here