Phil Sumnall

Head of Culinary Innovation

Phil – affectionately known as Shakey – our Head of Culinary Innovation has some awesome culinary credentials, including stints with Gordon Ramsay and Jamie Oliver. He is most proud of his time working for Jean-Christophe Novelli in his Michelin star restaurant at the Four Seasons Hotel - Hyde Park Corner.

Phil travelled across the world as a chef on the inaugural cruise of the Oriana, P&O’s luxury cruise liner and cooked for John Howard the then Australian Prime Minister on its arrival in Sydney. On his return he set up a restaurant with his family in West Yorkshire before deciding to move into product development. He excelled at this too, achieving Head of Food roles at Bakkavor and Kerry Foods.

Phil developed product ranges for Marks & Spencer, Sainsbury’s, Asda and Waitrose and worked with Levi Roots, Vicky Bhogal and Ching-He Huang the food writer. At Monty’s, Phil is the Head of Culinary Innovation, accountable for leading the company’s culinary vision; and inspiring and guiding our Development Chefs, Business Development Team and clients alike. Phil works alongside our Executive Leadership Team and our marketing professionals to develop ground-breaking, innovative products and packaging concepts. Phil enjoys investigating global food trends and undertaking ‘food safaris’ to inform his creativity - which is why most of us think he has the best job in the business.

At home all the family are foodies, with his 2 young daughters already competent in the kitchen - clearly inheriting their culinary genes from their parents.