The Fuller’s Chefs’ Guild was formed in 2015 to provide a focus for the ongoing development of all of our chefs from Kitchen Assistant to Executive Chef. It defines Fuller’s brigade structure and the technical, management and leadership standards we expect of each member of the food team

The guild has very clear aims and objectives designed to deliver benefits to all of its stakeholders; our chefs, our customers and Fuller’s. These are: -

Our aims and objectives

To increase the standards of professional cooking within Fuller’s through greater awareness, education and training

To develop the careers and future prospects of our chefs

To work with the wider hospitality industry, the education sector and the media to achieve greater recognition for chefs and their profession

To endorse and promote the use of local, British produce

To work with farmers, manufacturers and suppliers to create innovative ingredients and recipes

To develop internal talent by encouraging chefs at all levels to participate and excel in craft skill competitions


Paul Dickinson
Director of Food