Hugo Arnold
Journalist and Cook and Restaurant Consultant

Hugo takes you out of the office environment and invites you into his world of food. He brings his approach to food, kitchens and restaurants to the corporate environment to help teams realize their potential as a team and as individuals. Using examples such as ‘cooking a five course dinner for twenty in your kitchen’, Hugo shows how anyone meet set targets by putting the right steps in motion and by setting goals and using resources.

Hugo Arnold has been writing about food since 1992 when he took over the recipe column in the London Evening Standard from Sophie Grigson, a post he held for four years. He has written extensively on all aspects of food, from ingredients to producers for various magazines and newspapers including the Daily Telegraph, Food Illustrated and House and Garden. He wrote a recipe column in the Financial Times from 1999 to 2002 and since then has written a recipe column for the Irish Times. He won a Glenfiddich award for his FT column in 2001.

In 2000 he set up a consultancy specifically geared to working with chefs developing menus and dishes. The focus of this consultancy is to approach dish and menu design collaboratively, incorporating trends from other retail spheres and contributing experience from numerous research trips to cities as diverse as New York, Tokyo, Barcelona and Rome.

Hugo Arnold speaks on Reaching Targets, Leadership, Performance Potential, Team Building and Time Management.

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