The former top chef at Liverpool FC, who offers food advice to Premier League stars, was announced as the new executive chef of a growing city catering company.
Chris Marshall, 49, is three weeks into his role at Relish, an event and catering company that took over operations of The Venue and a café bar in the Royal Liver Building last year, while also feeding the Laing O'Rourke crew constructing Everton FC's Bramley Moore Dock stadium. Thirty years ago, Chris from Speke arrived at a Widnes catering college with little cooking experience and no career plan. Since then, networking, jumping at opportunities, and never being afraid to ask questions, have propelled the dad-of-one into some of the most prestigious kitchens in the city.
Along with five years working with restauranteur and TV chef Gary Rhodes in venues across London and Manchester, Chris headed the openings of Liverpool's Radisson Hotel and Panoramic 34, one of the country's highest restaurants and "probably the most high-profile opening in Liverpool at the time". For six years, Chris spearheaded the transformation of Liverpool FC's hospitality offer from "basic" when he arrived, to "probably the best in the Premier League", with street food on sale and each box having their own chef. Despite working with international brands and celebrities, Chris stays focused on being as innovative as he can, and on cooking and using the best produce, "whether that be a burger, a dinner for 600 people, or a stadium full of match-going guests".
