Key Staff

Our recipe - your success

KEY PEOPLE BEHIND CLASSIC CUISINE:
The people driving Classic Cuisine share a passion for cooking - together, they know all areas of catering, from the kitchen outwards.

Jeeva Sanmugam - Managing Director

I joined Classic Cuisine in 1994 as Operations Director and became a partner in 1995. During the past 13 years Classic Cuisine has developed a very successful niche in the market for high quality bespoke frozen meals, driven by an ambition to lead with innovative products, offering great value.

In 2008 I bought out the Company and became Managing Director. I am very confident that Classic Cuisine has much more to offer and I look forward to the challenges of working with the team, and taking Classic Cuisine to even greater success.

The exciting opportunities ahead have allowed us to step outside our traditional strategy, and use the expertise, capabilities and skills of the team to outline a clear view of our market position, identify resources for creative products and innovation, and give our customers outstanding service.

We have many years experience and understand the market but continue to invest in research, creativity and new techniques in partnership with our customers.

Many of my colleagues at Classic Cuisine have been here for a long time with proven success and commitment. Complacency is not in our vocabulary, our core values are an integral part of the team’s eagerness and determination to work together, and constantly look for the best option in every aspect of our business.

The dynamic Product Development team, with experience from internationally renowned hotels and restaurants, use their knowledge and talents to create outstanding dishes, and keep us at the cutting edge of food design. Our unique interpretation of adding value for our customers harnesses the energy and passion we have. We want to turn up the heat.

Mark Dean - Sales Director

Started as a sous chef in hotel banqueting in Bristol while simultaneously acquiring many qualifications, culminating in an HNC in the HCIMA.  Became a head chef at the Mount Charlotte Thistle hotel group for three years before moving to become head chef at a small but prestigious restaurant to understand the needs of smaller caterers.

Mark moved into food manufacturing and sales in 1996 and gained valuable experience in a variety of food industry sectors - food equipment, food distribution, frozen, chilled and fresh in both cost and profit sectors – for companies such as Hobart Stills, WMF UK, Brake Bros and Bernard Matthews before joining Classic Cuisine in 2007.

Paul Hunt - New Product Development Manager

Grew up with a love of cooking and fine taste inherited from his French mother.  A chef to his fingertips, worked his way up from college and small restaurants, through every role in the kitchen to head chef status at a major hotel group before moving to Classic Cuisine for 3 years.  He moved to Holland and Belgium for 5 years of further work with major international food production companies before 'returning home' to Classic Cuisine.

Paul Wilkinson -  Development Chef

A career that started at The Ritz, and continued at the Connaught - in environments that gained two Michelin stars and four AA rosettes.   He then moved to a privately owned restaurant, working as sous and then head chef, gaining valuable insight of the smaller catering operation as well as large.

Richard Battye - Sales manager

Started his sales career back in 1989 with Watney Truman Brewery in Free Trade Sales, then moved into the Food production & Sales arena with Campbell Frozen Foods Managing Wholesalers throughout the UK.

Then in 1994 started a long and progressive career with Bernard Matthews, where his responsibilities saw him gain invaluable experience within the Foodservice Profit and Cost Sector markets. Over the past 7 years Richard has seen success in the Management and development of Foodservice National Accounts with Bernard Matthews and latterly British Seafood.

We are delighted that he has recently joined the Classic Cuisine Team in the role of Sales Manager.

Mike Lowe - National Accounts Manager
Gained a wide education in advanced culinary skills, before working as a chef in the Ritz and several prestigious clubs and casinos West End.  He moved into food manufacturing and production for several years with a variety of roles within this field, gaining a wide experience of the manufacturing processes before moving into a sales development role with companies such as Unilever, Woodward’s, and Bernard Matthews before joining Classic Cuisine.