RIBA Venues, the conference and events arm of the Royal Institute of British Architects (RIBA), based at 66 Portland Place in London, has announced the appointment of a new Executive Head Chef.
Maxine Brady joins the RIBA Venues team from Disappearing Dining Club, an independent catering company which specialises in pop-up restaurants, which Maxine ran as her own business while also taking on the role of Chef Director. Her other experience includes Head Chef roles at Oxo Tower Brasserie and Butcher and Grill, as well as Executive Chef and Consultant for Rushmore Group’s East Room Private Members Club in Shoreditch.
Maxine has also helped produce the informative recipe book The Grain Bowl by Nik Williamson for which she assisted in devising the recipe concepts.
Maxine’s role as Executive Head Chef at RIBA, will see her running the meetings and events catering operation as well as leading Bistro at 66, the onsite restaurant located on the first floor of the venue.
Maxine comments on her new role: “I am thrilled to be taking on the role of Executive Head Chef within RIBA and being given the opportunity to work with such a prestigious venue. I am looking forward to getting stuck in, working with the team and producing some truly wonderful and innovative menus.”
Moya Maxwell, Head of Venues at RIBA, comments: “We are excited to welcome Maxine to our team and are looking forward to the ideas and creativity she will bring to the catering team here at RIBA Venues. With 20 years’ experience within the catering industry, we know that Maxine will hit the road running and bring vast knowledge and creativity to RIBA.”