David joined Open Kitchen in March 2021, with a background as an award-winning pie maker, baker, and chef.
He has 22 years’ experience in catering and is trained as a chocolatier and in patisserie, with 7 years as Head Baker in his previous role.
As CEO, he splits his time between the kitchen, networking and business development, and catching up with the team by the coffee machine.
His favourite thing about the role:
“Being able to bring sustainability to the forefront of community projects.”
His ideal weekend:
Watching Manchester City and spending quality time at home with his partner and dogs.
James has a degree in Human Nutrition and years of experience working as a chef in a range of hospitality settings. Prior to joining Open Kitchen in 2019, he was the Co-Director of an initiative in Glossop that worked with intercepted food to feed the community.
His role is varied, from working in the kitchen to networking events and heading up our Food Education Programme in primary schools – combining his background in nutrition and previous experience teaching in schools.
His favourite thing about the role:
“Working with the team.”
His ideal weekend:
Spending time on his allotment, with his family, and watching non-league footy.
Rob trained as chef in college and has worked across the retail and insurance sectors. With 14 years of customer service experience, Rob joined Open Kitchen in September 2021 to pursue a role with a company with a clear mission and roots in its local community.
He advises customers on their orders, ensuring they get the best from their experience with us, and liaises with companies offering surplus food and the community partners we redistribute to. He also makes a lot of coffees.
His favourite thing about the role:
“The variety of people I meet every day and the community partners I get to work with.”
His ideal weekend:
Watching West Ham and spending time with his wife and two children.
Friendly, hardworking and super creative, Georgia joined the team in June 2026 with a background in hospitality and as a self-employed painter. Her most recent roles include Front of House at FRED’s café in the Manchester Craft & Design Centre and Restaurant Supervisor at KALA (Elite Bistros).
A typical day involves working with Rob and Lyam on the day’s delivery routes for catering orders, surplus interception and community redistribution, working with catering clients to develop event menus and specs, and attending events.
Why she joined Open Kitchen:
“I love that it’s a small team working within the hospitality industry, doing good things for the local community, and shining a spotlight on an issue of global importance.”
Her ideal weekend includes:
Renovating the house she’s just bought in Levenshulme with her husband, painting, yoga, hiking, live music, cycling, walking Connie the dog, a gluten free craft beer.
The newest member of the Open Kitchen team, Molly joined us in July 2026 to provide a range of support across the business – from networking and leading on events, to admin and deliveries organisation.
She’s adaptable, creative and sociable, with a background in events, marketing, office admin and a range of hospitality roles.
Why she joined Open Kitchen:
“The team are all very lovely and friendly! I wanted to move to a company more aligned with my values, and to a role which had a positive impact on the community.”
Her ideal weekend includes:
Socialising and going out to daytime events like Stock Party and Green Island Festival, or chilling with a canal walk, wild swim, or drawing.
Alastair volunteered with Open Kitchen during Covid and stayed in touch with the team. He joined us in June 2024 when he was looking for more family friendly hours following the birth of his daughter, Maia.
He spends his days doing prep and cooking orders for a range of catering clients.
Al qualified as a chef in Australia back in 2010 and went on to work as Chef du Partie and Sous Chef at Bruce London (1 Michelin star), Sous Chef at KALA Manchester, and Head Chef at Hispi.
His favourite thing about the role:
“The team.”
His ideal weekend includes:
Spending time with his wife, Lou and daughter, Maia, and watching Crystal Palace. Al also recently went on a knife-sharpening course. He’s interested in how this could be integrated into his career and how restoring rather than replacing chefs’ knives can help cut waste.
Sean has worked as a chef in country pubs, boutique hotels, festival food trucks, and at restaurants in Australia. His most recent role prior to joining Open Kitchen in November 2021 saw him head the food operation for three properties within a hotel group, where he attained and retained 2 AA rosettes for food quality.
His role involves collaborating with the team to plan each day’s production, preparing and cooking for catering orders, and redistributing intercepted food to community groups. Joining the team appealed to him as an opportunity to apply his skills and experience to a purpose-driven organisation.
His favourite thing about the role:
“The variety and the people. The team are all on the same page and aligned on our goals, whilst remaining individual in their approach and actions.”
His ideal weekend includes:
Football (playing and watching), golf (playing and watching), dog walks, trail runs, socialising with friends, and exploring the Peak District and beyond with his partner, Lucy.
Theresa has over 30 years’ experience working in senior HR roles in not-for-profit organisations and is currently a trustee at a small charity in Manchester.
She initially joined us as a volunteer in the kitchen and became Non-Executive Director in 2025, providing strategic leadership, HR and Risk Management expertise, as well as a deep understanding of not-for-profit organisations. She works closely with David and James to oversee the effective operation of the business and still loves the buzz of helping in the kitchen from time to time.
Why she chose Open Kitchen:
“I love the team, ethos, and social purpose of Open Kitchen. I wanted to volunteer my time to a local organisation doing great work in the community.”
Her ideal weekend includes:
Yoga, cross fit, walking, eating out.
