Award-winning contract and events caterer, KUDOS, have welcomed two new additions to their management team, with the appointment of Peter Bruun as Senior Partner and Michelin-starred chef David Cavalier as Food Director. They join existing Managing Partner, Jon Pryce, to form the new driving force behind the brand.
Peter Bruun, who brings 18 years of international operations experience, will oversee and develop the KUDOS brand and culture; driving the continued growth of the business across the country. His restaurant management career began in Copenhagen and then developed overseas in the UK with Signature Restaurants Plc, whose brand portfolio included Daphne’s, The Collection, Pasha, Bam-Bou and Strada. Over the next decade Peter’s career evolved as operations and development director with The Scotsman Hotel Group, Hush in Mayfair and Le Îles Paul Ricard, where he was responsible for concept development.
In 2006, Peter returned to his native Denmark as food and beverage director of DGI Byens Hotels, before becoming Managing Director of Meyers Køkken & Deli in Copenhagen, Denmark’s biggest and best known F&B operator. Peter then went on to open his own café and deli in Copenhagen, before returning to the UK with his family.
Commenting on his appointment, Peter Bruun said: “I am delighted to have joined the KUDOS team. KUDOS is a privately owned, quality led, personality driven company, and I’d like to highlight and focus on those elements to drive us forward.
“We employ talented people who are specialists in their field, and encourage creative thinking and commercialism. We expect our staff to take responsibility, and act as trusted custodians of the legacy that this company has built over more than three decades of trading. We have the skills to be able to create bespoke concepts and menus wherever needed, and we use our historic pedigree to form a foundation of quality without compromise and with attention to detail in both the food and how we run our business.”
Michelin-starred chef David Cavalier joined caterer KUDOS as Food Director earlier this year, overseeing all food development, innovation and sourcing within the business. Cavalier’s career has spanned over 30 years and has included positions at the Grosvenor House Hotel, The Dorchester, The Berkeley Hotel, The Bell Inn – Aston Clinton (Relais & Chateau), Regal Hotels, L’Escargot, Auberge du Mail (Amboise, France), Mosimann’s, and his own restaurants – Pebbles, Cavalier’s and High Holborn. His last restaurant, High Holborn, proved a huge gastronomic success, achieving a Michelin star in just five months, whilst also receiving wide critical acclaim from Fay Maschler, Matthew Fort and Nick Foulkes.
Cavalier has received several accolades throughout his career; Egon Ronay Stars, AA Guide Rosettes, Gault Milau, Nigel Dempster Restaurant of the Year, Country Restaurant of the Year in the Good Food Guide and five Michelin stars. Since leaving the London restaurant scene, he has established himself as a leader and innovator within contract catering. The first Michelin-starred chef to be employed full-time within contract catering, he has been at the forefront of the industry, improving standards and quality significantly.