Chef development team
Our talented team of chefs use the latest market data and research combined with their kitchen experience to create inspirational new products for our customers.
The team's expertise supports us with regards to decisions in product sourcing, menu and recipe ideas, specifications & training, kitchen equipment recommendations and kitchen planning.
View some of our team's created recipes
The team
Ben Woodhouse
Catering Development Controller
Having had a classical training and been mentored by a triple Michelin starred chef, Ben moved on to become Restaurant Manager for a Michelin starred restaurant. Moving on through a stint as Operations Manager for an inflight catering operation, he later became factory manager for a sous-vide ready meals manufacturing site, before leaving to become a category buyer for Booker Group Purchasing. Ben moved from buying to set up the 3663 Catering Development team with the aim of acting as a conduit between sales and buying and to be proactive in product and brand development.
David Wood
Client Development Manager
Prior to joining 3663 in 2006, David worked for a leading hotel and restaurant chain with full responsibility for catering operations at both Unit and Head Office levels. He managed a brigade of chefs, running restaurant and banqueting operations catering for up to 2,000 covers at any given time. David was responsible for menu development nd costing for the group, as well as setting up and running a graduate chef scheme and training centre for unit head chefs. Prior to this, David worked in various roles in hotels throughout the country gaining a wealth of knowledge and experience.
Pamela Maclean
Client Development Manager
Following on from classical chef training, Pamela worked mainly within Blue Chip B&I establishments, providing day to day restaurant service, field catering, buffets and banqueting for 50 to 500+ covers, and Directors Fine Dining. To broaden her experience, Pamela then managed a High Street restaurant and went on to become an Area Manager for the chain, responsible for people management, labour, GP and net profit control for the region. This led to Pamela being recruited as a Development Manager with full responsibility for brand and product development for a major player in the hospitality industry.
Graham Marshall-Jones
Executive Development Chef
After working as a Chef for Yorkshire Television Graham became the Catering Manager for the Wakefield Police Training Academy, responsible for the senior officers and visiting dignitories – even once having catered for the Queen. From there, Graham moved to Compass where he became the Catering Manager for the Senior Prison Governors Training College, again catering for visiting dignitories, government ministers and the senior ranking officers. On leaving Compass, Graham joined Booker Foodservice (later renamed 3663) initially in a sales role, but latterly as Executive Development Chef responsible for developing customers’ menus and products.
Shaun Hill
Executive Development Chef
Shaun Hill has been an Executive Chef with the 3663 Development Team for the past 9 years. Prior to joining 3663, Shaun was Catering Manager at Glaxo UK (now GlaxoSmithKline). On leaving Doncaster College in 1977, Shaun began his career in the West End working in hotels then provincial restaurants. From there he moved on to ‘staff feeding’ with Directors Dining before joining the Sales Division with Booker Fitch in 1993, now known as 3663. Shaun has always been interested in food and with the influence of his grandfather, who was always creative and adventurous with flavour combinations, decided to embark on a career as a chef. Shaun sees his position with the 3663 team as ideal, having the opportunity to travel the country, talk to people and play with food. Shaun’s key piece of advice is, ‘’Listen to the customer. Listen carefully to their needs – if a customer asks for a steak medium, don’t serve it up rare!”
