A self-taught chef, who pioneered ‘sous-vide’ technology in the UK with Albert Roux in the 1980’s. Kevin has worked in the foodservice industry at all levels, from pub-food to 3* Michelin restaurants, from cooking on luxury yachts to outside catering management. He started the Oliver James business in 1989 and has never looked back. One of Kevin’s strengths is spotting opportunities and creating practical solutions.

Kevin has a strategic commercial overview of both the sous-vide and pastry businesses, with input into product and process development. Core competencies include: product and process development; product commercials and business strategy. Kevin is also a partner in a local group of restaurants where he helps with menu development and can occasionally be found on the stove! 
kevin
Kevin Morel
Managing Director
EBLEX Pork product of the Year Award

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