Sara Gibson
Head Chef
Head Chef Sara Gibson, born and raised in Buckinghamshire started her career working in local restaurant Annie Baileys in her home town. Working her way up from the bottom peeling sacks of potatoes for Sunday lunch, Sara was soon asked to help in the starter and dessert sections.
“It was then that I realised that food was my passion and I had found a direction to go in my life”
After contributing to the success of a 1 AA Rosette, Sara got accepted to study a Chefs diploma at Westminster Kingsway College, and soon after a Hospitality Management course.
“Being a top chef isn’t just about excellent food it’s about understanding the customers’ journey and experience.”
Sara has now worked in London for 10 years developing a range of techniques and constantly adding to her repertoire, working in a variety of top establishments from restaurants and hotels to event catering.
Now working as the Head Chef for the National Maritime Museum and The Brasserie, Sara is focused on producing the very best in Modern British cuisine and has many plans to grow and develop the business to great heights.
“After opening the kitchen in the new Sammy Offer Wing the team has gone from strength to strength and we were delighted to have been asked to cater for 500 of the Queen’s guests. That, as well as being on the door step for the Olympics 2012 Equestrian, was amazing.”
Lorraine Robins
Events & Assistant Manager
With over 10 years experience working in the National Maritime Museum you couldn’t find a more experienced Event’s Manager than our Lorraine.
Working closely with the Museum’s own events department Lorraine runs several functions a day all over the building.
She can often be found in the Queens House delivering a wedding for 100, in the East Wing boardroom serving a working lunch for the Directors or hosting corporate diners for 50 in The Brasserie.
But it doesn’t stop there, as the Assistant Manager she is also responsible for the smooth day-to-day running of the business as well as a wealth of office bound duties and making sure we’re all up to date on our due diligence.
As the Events Manager and the Assistant Manager to the whole site Lorraine has a thorough working knowledge of the whole building although she’s always a busy little bee she is quite often the glue that holds our little team together.
Callum Thomson
Brasserie Manager
As comfortable managing a real ale cellar as he is serving VIPs in 4* hotels Callum’s 9 years in the hospitality industry have given him a vast array of technical and social skills that make him the ideal person to look after you on a night out or take care of you during your working lunch at The Brasserie.
Having worked in demanding city pubs, busy seaside bars and first class west end venues, Callum’s constant desire to be the best and to deliver the best led him to join our team early on in our journey where he quickly ingratiated himself and helped to build an exceptional working relationship between the kitchen and the waiting staff, ensuring service at The Brasserie is always second to none.
With a passion for good food and great drinks Callum’s main goal is to make The Brasserie the number 1 dining destination in Greenwich.
“I joined The Brasserie in the summer of 2011 knowing I had found a business and a team that shared the same desire to be the best that I did.”