Our senior management team has over 25 years experience of delivering highly finished food experiences in the world’s most famous venues. Meet them here…
Paul Jackson, Managing Director
As the Managing Director of Ampersand Paul is responsible for the overall approach of our business. He leads and inspires the team, making sure that we all work together towards 
Martin Dibben, Director of Operations
As the Director of the Operations Martin oversees many of our prestigious venues in Central London including the RIBA, Museum of London Docklands and The Law Society, as well as
Gary Devereaux, Executive Chef
Gary joined us in 2003 and as our Executive Chef heads up our Central Production Unit "The Kitchen”.
Sam Hemlin, Operations Manager
Sam has an impressive track record in the commercial catering business. She has an honours degree in Catering and Hospitality Management and prior to joining Ampersand in 2006, she ran
JC Roumignac, Operations Manager
Our Operations Manager Jean Christophe oversees the services at some of Ampersand’s iconic fixed venues including the In & Out Club, The Little Ship Club and Holyroodhouse.
