Meet the seasoned experts
With decades of experience in the food service industry between them, our leadership team are perfectly placed to guide the Cuisine Centre’s mission to nourish the nation through delivering food with purpose.
Managing Director
Greg Harrison
Greg has over 30 years of experience in food manufacturing, starting as a Food Technologist after graduating from Northern Foods. He is deeply passionate about food and fascinated by how it continuously shapes the world around us. Greg is happiest at work when helping others grow and seize new opportunities.
Outside of work, Greg enjoys family time, dog walks, and his true passion— barbecuing, come rain or shine!
Culinary Director
Bruce Toon
Bruce leads our culinary strategy, creating nutritious, delicious meals and exciting dining experiences. With extensive experience in culinary, food nutrition, and marketing across Compass, he focuses on using seasonal British produce to support the local economy and the environment.
At a time when food and diet is being highlighted as playing a vital role in people’s health and wellbeing, and when a light is being shone on the importance of good quality food throughout healthcare, Bruce is delighted to be part of your amazing culinary adventure.
Head of New Product Development
Kate Edgecombe
Kate has an MSc in Human Nutrition and over 17 years' experience in nutrition research and the food industry. For 11 years, she’s led the Product Development team here, creating tasty, balanced meals that reflect the latest trends. Whether it's creating dishes to make a patient's day brighter or a meal to make school children smile, Kate is always passionate about creating Food with Purpose.
Outside of work, she loves spending time outdoors with her two young daughters.
Operations Director
Karl Mansoor
Karl has an MSc in Lean Manufacturing & Engineering and a BSc in Food Science & Marketing. He’s been with the Cuisine Centre as General Manager for 2½ years and has 25 years of experience in various commercial and operational roles within the food industry.
His favourite meal is a curry with a cold beer, closely followed by a ribeye steak and a large glass of red wine. Karl stays busy with his three kids, particularly with football training and games for his two younger boys. He’s also a regular at the gym to keep active and fit — but mainly so he can keep enjoying all his favourite foods!
Lead Dietitian
Maxine Cartz
Maxine Cartz is a registered dietitian with over 25 years of experience in food service dietetics. She manages the nutritional aspects of acute patient menus, working across dietitians, nursing teams, and caterers. Maxine collaborates with the NPD team and supports operations. A member of the British Dietetic Association (BDA), she led the creation of the BDA Nutrition and Hydration Digest, and is now a key guide in patient catering. Maxine received a BDA Fellowship in 2021 for her outstanding work.
Outside of work, she enjoys baking, breadmaking, and Italian cuisine.
National Accounts Manager
John Harvey
John brings over 40 years of food industry experience and has been a valued member of the Cuisine Centre team since 2004. Passionate about food and customer service, he’s the first point of contact for customers. John also collaborates with an NGO to support food safety and management development training in Africa through Eden Farm in Zambia.
In his free time, he enjoys spending time with his growing family, going on walks, and cooking a homemade Chicken Balti.
Business Development Director
Jack Saunders
Jack has a wealth of experience in the food industry, having begun his career in the wholesale sector. Over the years, he has held various commercial sales roles, working across the care, education and hospitality sectors. He is passionate about collaborating with our clients to deliver exceptional food offerings.
In his free time, Jack enjoys cycling, hiking, and exploring new restaurants, and his favourite dish is Chinese Dim Sum.
Technical Manager
Corinne Tracz
Corinne began her career at 16 in a local pub kitchen and, 25 years later, has progressed through the catering and hospitality industry, continually expanding her skills and qualifications. She now leads the way in ensuring the highest standards of food safety management are upheld.
To Corinne, food is central to our health and wellbeing, not just for people but for the planet. It brings people together, creates teams, friendships, and communities – and the best place to be at a party is in the kitchen!
Planning Manager
Martin Harrington
Originally from an IT background, Martin transitioned into food manufacturing over 25 years ago and has been a driving force in the industry ever since. Based in the North West of England, Martin has played a pivotal role in developing many of the original systems at the Cuisine Centre, with most of these systems still in use today.
When it comes to food, Martin is a big fan of Pan-Asian flavours and knows his stuff when it comes to BBQs — with ribs being his speciality!
Head of Marketing
Hannah Pegg
Hannah has over a decade of experience in the food sector. With a BA in International Marketing, she is passionate about applying consumer insights and ensures her work is always aligned with the latest, most delicious trends.
In her spare time, Hannah enjoys hiking with her husband and their son, gaming and cooking! Her favourite food is anything that involves a bucket of comforting rice, especially when paired with a spicy Thai Green Curry.
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Careers at the Cuisine Centre
We are always on the lookout for great minds to work with us at the Cuisine Centre. If you’re a foodie at heart and relish the opportunity to make a difference in the foodservice industry, then get in touch.
Have we piqued your appetite?
We’d love to discuss how our catering solutions can help you save time, labour and minimise waste.