Meet our Kitchen Staff


Working over so many of London's leading venues,  and being involved with a variety of events throughout the year, the Dish team is large and consists of a range of skill sets. We are, however, only as good as our food. Below we introduce you to just a few key members of the kitchen staff who make every event so special for our clients and their guests. 


Magnus Karlsson - Head Chef, Dish HQ

Head Chef here at Dish, Magnus is responsible for menu writing, ordering, staffing, and running the actual events.

Magnus has a degree in Nutrition and attended Culinary school in Sweden before working in Gothenburg, Copenhagen, and Paris.

A chef that enjoys the big dinners for numbers around the 800 guest mark, Magnus likes our food to try and follow the seasons, ensuring the quality of food is at it's best while perfectly matching the theme and timing of an event. 


Paulo Ferreira - Head Chef, No.4 Hamilton Place

Paulo co-ordinates and directs kitchen operations including menus, production, service and distribution, ensuring food produced is of the required standard and is delivered at the time requested.

Paulo is from Salvador de Bahia in Brazil, which is famous for its Carnival and mix of cultures including African, Portuguese and Indian. This means he has always brought a variety of cultural influences to his cooking and doesn't ever shy away from adding new flavours and cooking dishes from all over the world.

His experience as head chef in other locations means he knows exactly what is required to run a successful kitchen!


Nicola Groves - Head Chef, TLC 

Nicola leads the kitchen and looks after menu writing and planning aboard the most luxurious event boats on the River Thames. 

Her first job in the industry was at Searcy's outdoor catering in 1996, while her first Head Chef job was for Vintners Hall in 2003. Interestingly, Nicola was the first woman to present the swan to the Master in the Annual Swan Feast.

Nicola then went on to broaden her knowledge working in restaurants including the Savoy River Rooms, before going onto work in catering, looking after the Royal Albert Hall. 

Her favourite cuisine to work with is French and she enjoys producing canape receptions.


Allan Thistleton - Head Chef, No.11 Cavendish Square

Allan oversees the food offerings of both the Green House restaurant and client hospitality within No.11. 

After training at the Isle of Wight College of Technology his first job was at the Grand Hotel Brighton.

Allan went on to work at Brian Turner's Walton Street restaurant, Conrad Hotel, Chelsea Harbour, Caprice and also for Roux fine dining at UBS, looking after client hospitality. He was twice a Roux scholarship finalist which enabled him to work at the Gavroche.

His favourite events to work on are weddings due to the level of interaction with the clients before and during the event. While Allan does not look to specialise in a specific cuisine, he enjoys working with different types of ethnic cuisines and following unconventional food trends.