Meet The Team - About rhubarb - rhubarb Hospitality

P.B. has over 25 years’ experience in hospitality and is a well-respected individual in the industry. After achieving a Bachelor Degree of Business Administration at Maastricht Hotel Management School in the Netherlands, P.B. left for the USA where he completed the Hospitality Summer Program at Cornell University. Upon graduation P.B. worked at the world-renowned Waldorf Astoria Hotel in New York for over 5 years. In 2005 P.B. was appointed as the first Managing Director and board member of Rhubarb Hospitality Collection (RHC), progressing to CEO in 2017.

In his tenure at RHC, P.B. has been instrumental in developing the business through diversification, acquisition and franchising. Driving the portfolio from a single channel events business to multi-channel company incorporating, premium dining, business and industry catering and luxury events. Today, RHC operates long term contracts at venues including the Sky Garden and Royal Albert Hall in London, Peak in New York City and Frederick’s restaurant in Berlin. It also provides bespoke catering solutions at over 1500 events per year for a broad range of clients in the UK, US and Europe.

P.B. has an unwavering commitment and leads by example, creating a culture of creativity and innovation. He is passionate about growth, constantly seeking new opportunities to support the business and create value for stakeholders.

Laraine Beament is a highly accomplished and seasoned professional in the field of finance. With a strong background in chartered accountancy, Laraine embarked on her financial career in the music industry, where she honed her skills as a management accountant for a prominent record label. Recognising her exceptional talent, she transitioned her expertise into the dynamic world of media and film.

In 2003, Laraine was handpicked to join RHC where she has made a significant impact over the years. During her initial six-year tenure, Laraine strategically steered RHC’s financial development, playing a pivotal role in the company’s impressive revenue growth. Her financial acumen and strategic foresight proved instrumental in propelling the company’s success, resulting in her well-deserved appointment to the board in 2009.

As the CFO of RHC, Laraine assumes a crucial leadership position, overseeing and directing the company’s financial operations. She is entrusted with establishing major corporate financial strategies, objectives, and policies for the Group. Laraine’s keen financial insights and analytical prowess enable her to navigate complex financial landscapes and make informed decisions that drive sustainable growth and profitability.

With a relentless commitment to excellence, Laraine brings a wealth of experience and expertise to her role as CFO. Her strong leadership qualities, coupled with her ability to develop and implement innovative financial strategies, have positioned her as a trusted advisor and key contributor to RHC’s success. Laraine’s meticulous attention to detail, coupled with her strategic vision, ensures that RHC remains financially robust and well-positioned in the competitive marketplace.

David is responsible for managing the comprehensive portfolio of RHC USA, where he plays a pivotal role in establishing and executing operational strategies, organisational structures, and streamlined processes.

Boasting an impressive career spanning over 35 years in the hospitality industry, with two decades specifically dedicated to the US market, David has occupied numerous esteemed leadership positions across hotels, resorts, and restaurants. Notably, he most recently served as the Regional Director at Starr Catering in New York. His extensive expertise and knowledge gained from his diverse background empower him to effectively guide and supervise the wider RHC team. David’s prior experience also includes his role as Regional Director for Starr Catering before he ventured into the RHC New York business.

Helen has over 20 years’ experience in the food and beverage industry. Since joining RHC in 1998, she has overseen a number of different departments, accumulating a wealth of experience in all fields including Operations, Human Resources, Finance, Marketing, Health and Safety, Purchasing and IT. Helen was appointed as a board member in 2003 and was instrumental in the development of Sky Garden and Pilots at Terminal 5.

In her role as Chief Development Officer Helen is responsible for growth within the current portfolio of locations, and new acquisitions both in the UK and Internationally.

Katie is a seasoned marketing professional with over 15 years of experience in the luxury hospitality industry. Throughout her career, she has worked for renowned establishments such as The Lanesborough and The Dorchester. Before joining RHC, Katie spent six years in Hong Kong, where she held senior marketing positions at esteemed organisations like Mandarin Oriental Hotel Group and The Langham. Her time in Asia provided her with valuable international experience and a deep understanding of the global hospitality market.

In 2014, Katie joined the RHC team and assumed a leadership role overseeing marketing, communications, PR, and creative aspects of the business. Her strategic mindset, coupled with her creativity, has enabled her to develop successful marketing campaigns and enhance brand visibility for RHC.

In addition to her core responsibilities, Katie also lends her expertise to the acquisition team, supporting them in new business tenders and pitches. Her comprehensive understanding of the industry and strong business acumen make her an invaluable asset in identifying new opportunities and driving growth for RHC.

With a proven track record of achieving results and a passion for innovative marketing strategies, Katie continues to play a vital role in shaping RHC’s brand identity and expanding its market presence. Her commitment to excellence and her ability to leverage her extensive industry knowledge make her a highly respected and sought-after marketing professional.

Diego possesses extensive expertise garnered from more than two decades of working in Europe and the USA. Throughout this period, he has acquired a wealth of culinary and operational knowledge by immersing himself in the dynamic environments of both Michelin-starred restaurants and high-volume establishments. His experience extends beyond traditional restaurant settings, as he has also contributed to a diverse range of events, including the esteemed 2012 London Olympics.

For over 12 years, Diego collaborated closely with the iconic chef Angela Hartnett, playing an integral role in expanding their business from a single restaurant to a triumvirate of establishments based in the UK. He additionally took charge of managing the opening of a restaurant in the USA and co-authored several renowned cookery books. Moreover, Diego dedicated time to working alongside Gordon Ramsay, overseeing multiple restaurant openings in the UK and managing the esteemed Versailles in France.

Diego’s linguistic capabilities span three languages, enabling him to seamlessly cook and lead teams across various countries, including the UK, USA, France, Russia, Dubai, Argentina, Germany, and Austria.

In 2020, Diego joined RHC as the Global Culinary Director, assuming responsibility for all culinary aspects of the organisation. As a hands-on member of the senior team, he actively contributes to the strategic decision-making process and plays a pivotal role in shaping the culinary direction of RHC.

Simon is a highly skilled individual with extensive experience in managing event businesses, particularly in the realm of performance arts and cultural centers. His expertise also extends to the food and beverage industry, where he has excelled as a director. Originally from the UK, Simon has garnered many years of valuable experience working with renowned establishments such as Constellation Culinary Group, PPHE hotels, and The Peninsula Hotel New York.

One of Simon’s notable qualities is his exceptional leadership abilities. He possesses a genuine and professional approach to his work, which enables him to effectively guide and inspire his team. With his diverse background and deep understanding of event management and the hospitality industry, Simon is well-equipped to handle the various aspects of the RHC event businesses and ensure their success.

Derek possesses a wealth of experience and expertise in the culinary field. As a seasoned culinary director, Derek is dedicated to executing flawless events and maintaining streamlined operations. His career has seen him hold culinary positions within reputable hospitality organizations in New York City, including Ole & Steen, Dean & DeLuca, and Bowery Group.

Derek’s creativity and passion for culinary arts make him an exciting chef to work with. He stays ahead of food trends, constantly exploring new flavours, techniques, and presentations to provide innovative and memorable dining experiences. Additionally, Derek has established fantastic culinary connections throughout his career, which allows him to source high-quality ingredients and collaborate with other industry professionals.

With his focus on execution, operational efficiency, and culinary excellence, Derek is a valuable asset to Events by RHC. His dedication to delivering exceptional dining experiences and his ability to create unique and trendsetting menus make him an integral part of the team.

Ross joined the RHC team in 2018 as Deputy Director of Sky Garden and was promoted to Director in 2021.

Ross has over 15 years’ experience in hospitality, having started his career in Cornwall before heading to Australia and Whistler where he managed several renowned bars and restaurants.

A commercially-focused director with exceptional attention to detail, Ross drives team engagement and maintains a high-level of customer satisfaction.  He is a valued member of the RHC team.

Patrick joined RHC as an event planner in 2007 and quickly became an integral part of the events team. Within his first few years at RHC, Patrick was made a senior planner and was involved in planning Simon Cowell’s 50th birthday party at Wrotham Park, as well as a state visit by Nicolas Sarkozy to Gabon. Patrick is now Director of London Events Sales and manages the complex quoting and conversion system we have put in place as well as the excellent CRM database.

Patrick loves the personal and professional triumph of delivering large, complex and creatively driven events and is proud to work directly with such top-class London and international venues.

Sarah has lived and breathed the catering industry from a young age. After training as a chef, Sarah travelled the globe extending her culinary knowledge. On her return to the UK she worked as a chef for several prestigious companies, including Leslie and Godwin, Golladetz and the Hay’s Group. At the same time, Sarah was busy building up the family business, and after her first daughter was born, she started working full-time for Cottage Caterers, now rhubarb Cranleigh.

Since then, Sarah has worked tirelessly to grow the company and has been instrumental in building a business that is known for its dedication to quality and taste. Sarah has catered for a diverse range of events, from intimate dinners for ten to spectacular galas and royal occasions for over 1,000 guests. Her wonderful charm and extensive experience make her every bride’s caterer of choice.

Today Sarah is director of rhubarb Cranleigh and oversees all aspects of operations, cooking and planning.

Chris Nelson joined RHC as General Manager for Peak restaurant in December 2019. Nelson leads the management team at Peak restaurant and bar on the 101st Floor. He is an award-winning hospitality professional devoted to presenting a dining experience that pairs the highest level of service and stellar cuisine.

Prior to Peak, Nelson held the role of General Manager for restaurateur Danny Meyer’s iconic Union Square Cafe in New York City. Under his leadership, the return of the flagship restaurant Union Square Cafe was awarded three stars from The New York Times. He honed his unparalleled management and hospitality skills at Union Square Hospitality Group restaurants in front of the house roles as Wine Director and Assistant General Manager, rising through the ranks to General Manager.