Toph has been immersed in the hospitality and foodservice industries for over 20 years. Having originally trained as a professional chef, he decided to use his food science degree background to help support industry leaders across hospitality, food retail and manufacturing.

He spent over four years as Head of Food and Marketing at the multi-award winning Leon Restaurants, where with responsibility for leading food innovation he helped build foundations for a scalable restaurant model and supported the business as it grew from seven to 40+ sites.

Toph has an excellent eye for detail and is an expert in brand and concept development, creating food strategies, and mentoring food teams.

A results-driven restaurant operator by trade, Brett has enjoyed a successful career across a range of market-leading restaurant groups including The Restaurant Group (TRG Concessions), Boparan Restaurant Group and Individual Restaurant Company.

With over 20 years' experience in restaurant openings, operations and franchising in both the UK and abroad Brett has run franchise operations for well know brands such as Giraffe, Harry Ramsden's and Ed's Diner. Brett has an extensive understanding of what it takes to develop and open new concepts as well as growing existing small businesses through organic growth and franchising.

After a 10 year cheffing career, including managing the creative team at Heston Blumenthal's The Fat Duck Experimental Kitchen for over five years, Stefan turned his focus to the wider food industry, using his expertise to deliver sales boosting innovation and operational projects within branded restaurants, fast casual and QSR operators including Brasserie Blanc, Wagamama, Loungers, Ei Group, Ole and Steen, Parkdean Resorts and Hilton Hotels.

With his extensive experience across a range of restaurant kitchens and in-depth knowledge and passion for food, Stefan is an expert at creating and planning new food concepts and improving existing kitchen operations to help operators increase profits.