DIRECTOR OF FOOD AT FULLER'S, PAUL DICKINSON JOINS THE BCF AS TEAM COACH OF ENGLAND’S NATIONAL CULINARY TEAM
Paul Dickinson is a classically trained chef whose success in delivering winning solutions in complex catering environments has propelled him to executive roles across multiple organisations, implementing strategic leadership and change management. Paul will be England’s Team Coach for the Culinary World Cup, Luxembourg in 2022.
Paul trained under the likes of Marco Pierre White and Michel Roux Jnr who instilled in him the values of hard work, excellence and attention to detail while understanding that kitchens succeed (or fail) as a team operation. In his current role as the first Director of Food at Fuller, Smith and Turner PLC (Fuller’s), Paul is accountable for the progress and performance of over 1,200 chefs, menu development at over 400 sites and food procurement across a multi-million-pound business. Since taking on this role at Fuller’s in 2011, Paul has transformed the food offering and in doing so delivered in excess of 200% increase in food turnover, materially increased business profitability and consistently raised customer satisfaction.
Paul’s aim with Team England is to create an inclusive environment that harnesses the energy and creativity of all team members to the central mission, to challenge and encourage others to challenge conventional thinking to deliver original and exceptional results, and to ensure individual contributions build out to team success.
Alongside Fuller’s, other career highlights include: Marco Pierre White Restaurants including the Oak Room and Mirabelle; Executive Chef at the international law firm Berwin Leighton Paisner LLP; Executive Chef at Restaurant Associates managing clients including international financial firms Morgan Stanley, BNP Paribas and KPMG. At Restaurant Associates, Paul was part of the opening team of Michel Roux Jnr’s contemporary restaurant, Roux at Parliament Square.