Jockey Club Catering has appointed Luis Martins as its new general manager at Carlisle Racecourse.
As general manager, Luis will oversee all catering operations at Carlisle Racecourse, leading a team of up to 250 managers, chefs and frontline staff, whilst supporting other racecourses in the region, including Aintree Racecourse and Haydock Park. Luis has a wealth of experience in managerial positions and will be responsible for promoting the unit, whilst monitoring all retail and corporate hospitality areas across the racecourse.
Luis began his career at the Royal SAS Hotel in Copenhagen, where he worked as chef de partie, before spending seven years at London Business School where he was sous chef. Following this, Luis held the position of catering operations manager for London based church, St Martin-in-the-Fields, where he was based for 16 years. Most recently, Luis worked as a catering consultant.
Stephen Reed, general manager northwest region for Jockey Club Catering, said of the appointment: “It’s great to have Luis on board at Carlisle Racecourse. His experience and passion for quality catering is exactly what we’re looking for, and fits perfectly with the direction we’re taking the food and drink offering at Carlisle.”
Jockey Club Catering is a venture partnership between Jockey Club Racecourses, the UK’s leading racecourse and venues group, and Compass Group UK & Ireland, to provide top quality catering, hospitality and service at 15 racecourses nationwide.