Trustees
Our board of trustees represents the highest tier of hospitality management. An international roster that comprises the industry’s most respected individuals.
Alastair Storey, OBE
Chairman of the Trustees
Alastair Storey is Chairman and Chief Executive of WSH the UK’s largest independent hospitality business. WSH provides high-end catering and reception services for prestige businesses, state and private schools, and heritage organisations.
Alastair was named the most influential person in hospitality in The Caterer’s 2012 Top 100 and again in 2018. He is a fervent champion of the hospitality industry outside of his WSH activities. In addition to being a patron of the Edge Hotel School, he co-founded and acts as chairman of the trustees of the front-of-house-focused Gold Service Scholarship. In 2016 he was named president of the Institute of Hospitality and became the first foodservice operator to be inducted into the British Travel & Hospitality Hall of Fame. He is a governor of the Royal Academy of Culinary Arts.
In 2017 he was made an OBE in the Queen’s Birthday Honours for his services to the hospitality industry.
Edward Griffiths, CVO
Chairman of the Judges
Edward Griffiths spent fifteen years from 2001 working for Her Majesty The Queen as Deputy Master of the Royal Household, responsible for all internal operations of the six Royal Palaces and private residencies, including all hospitality and entertaining delivery at home and for State Visits abroad, and for the upkeep and refurbishment of the interiors of the occupied Palaces. He was a member of the Royal Household Wine Committee, which includes an external board of advisors made up of Royal Warrant Holders and Masters of Wine. In 2006, Edward was appointed to the Board of the Royal Collection Enterprises Limited as a non-Executive Director, advising on all public opening operations and on the commercial catering projects.
During his time in the Household, he was awarded Lieutenant of the Victorian Order (LVO) by The Queen in 2008 and elevated to Commander of the Victorian Order (CVO) in the 2013 New Year Honours List. He has been much involved in the training and development of young people in the Industry and has specialised in the advancement of standards and the achievement of excellence in service.
In 2014, he co-authored the first ‘Royal Cook Book’, published through the Royal Collection.
Prior to joining the Royal Household, Edward was Managing Director of Roux Restaurants Limited for eleven years, overseeing the management of the Roux Brother’s city catering operations and the group’s restaurants, other than Le Gavroche and The Waterside Inn.
Edward previously trained at Ealing Hotel School, and on graduating worked in deluxe Hotels in London and South Africa.
On retiring form the Royal Household in 2015, Edward joined WSH Limited as a Board Director, and now continues as a non-Executive Director of Searcys Limited and Portico Limited, part of WSH Limited. WSH is a leader in the Food, Service and Hospitality Industry, and includes other prominent companies such as Baxter Storey, Benugo, Holroyd Howe and Caterlink.
Edward is a Fellow of the Institute of Hospitality (FIH), he is an Honorary Governor of the Royal Academy of Culinary Arts, and a Patron of the University of West London, from whom he was also awarded an Honorary Doctorate in 2011.
Silvano Giraldin, MdL
Thomas Kochs
Thomas Kochs has been the Managing Director at Corinthia Hotel London since May 2017 where he is responsible for managing Corinthia hotels’ flagship property.
Prior to this appointment he was Managing Director at Hotel Café Royal, and before that he was the well-known face of Claridge’s, where he was Managing Director from 2010 to 2015. He originally joined the Maybourne Hotel Group in 2005 and rapidly rose through the ranks, proving himself as an inspired leader, operating in key roles such as Hotel Manager, Food & Beverage Director and Head of Events & Groups across the portfolio of The Berkeley, The Connaught and then Claridge’s.
In his spare time Thomas enjoys international travel, fine food and wines and regularly working out with his personal trainer.
Sergio Rebecchi, MdL
Sergio Rebecchi was born in Emiglia Romagna, the food capital of Italy. Whilst at Catering School he won a scholarship to visit all the major European capitals and ended up moving to London at the age of 16. He was encouraged and mentored by the legendary Hotel and Restaurant magnate Lord Forte.
Starting in Restaurants, he won the first Michelin Star for the Forte Group. After moving into Hotels he became the Food and Beverage Director and Head of Banqueting Operations at the Grosvenor House Hotel. In 2000 he became the Director of Chez Nico Restaurants, running the famous 3 Michelin Star Restaurant and Brasseries. During his long career, he has been responsible for major innovations within the hospitality sector as well as the training of a number of current high profile Hotel and Restaurant General Managers.
In 1998 he was made “Maestro del Lavoro” by the Italian President in recognition of his services to the Hospitality Industry. He is a Founder Member and Trustee of The Gold Service Scholarship, Fellow of the Royal Academy of Culinary Arts, Chairman of the Annual Awards of Excellence, co-Chairman of Master of
Culinary Arts for Front of House Service and Director of Serenata Hospitality.
Knut Wylde
Knut Wylde, a well-respected, global hospitality executive with three decades of refined international hospitaly expertise, shaped at the legendary Hotel Vier Jahreszeiten Hamburg and enriched through worldwide leadership roles through across Europe, Asia, Middle East and the Caribbean, Knut Wylde has transformed guest experiences resulting in commercial success at London’s most distinguished properties, The Lanesborough, The Savoy, Claridge’s and to his most recent Multi-Property General Manager role at The Berkeley & The Emory.
International properties where he left his fingerprint on include the Badrutt’s Palace in St. Moritz, the Al Faisaliah in Riyadh, Little Dix Bay and Caneel Bay in the Virgin Islands, the One & Only Reethi Rah in the Maldives as well as Loch Lomond Golf Club in Scotland.
A Master Innholder who serves on the Board of Governors at The Royal Academy of Culinary Arts, the Standards Advisory Board of Forbes Travel Guide and a Trustee of The Gold Service Scholarship.
In Summer 2024 Knut founded ‘Wylde Hospitality’, a Curated Strategic Consultancy advising owners, developers and operators of distinguished hotels, resorts, golf and private members clubs worldwide. His depth of experience informs a uniquely holistic approach to luxury hospitality consultancy – balancing operational precisions with creative vision.
Alessandro Fasoli, MCA
Alessandro Fasoli MCA is the Managing Director of WSH Restaurants. Originally from Verona in Italy, Alex has worked in some of the most illustrious and iconic restaurants in the world –including The Ritz London and Cliveden House, among others internationally where exceptional service is a real focus. Alex also spent time at the two Michelin-starred restaurant, The Vineyard, working for Sir Peter Michael. He launched The Woodspeen from the outset in 2014 and The Clockspire, to follow.
Through all his career, Alex worked with outstanding mentors such as Diego Masciaga MCA, with whom he launched a Service Academy for the wider company in 2018, a first of its kind in the industry. Mentoring, inspiring and delivering the highest level of service is what Alex strives for.
To date, Alex has won a number of career accolades including being awarded a Master of Culinary Arts by The Royal Academy of Culinary Arts in 2017, the UK’s highest culinary and hospitality honour.
David Battersby, OBE
Secretariat
David Battersby: During a successful career spanning 50 years, David has worked with several Trade Associations, Professional Bodies and Colleges to raise standards of education and training in the Tourism, Hospitality and Leisure industry – achievements which were recognised in 1998 when he was made an OBE in the Queen’s New Year’s Honours.
The early part of David’s career was spent with the statutory Hotel and Catering Industry Training Board (HCITB) where he became Director of Training, with responsibility for a National Recruitment, Training and Enterprise Strategy. David subsequently set up Hospitality and Leisure Manpower (HALM) and, over the next 25 years, led a number of initiatives as part of the government’s Tourism Strategy.
This included work with The British Hospitality Association to create and manage ‘Excellence through People’, an accreditation scheme to improve employment practices in the industry; the ‘Hospitality Skills Academy’, to drive up the quantity and quality of apprenticeships, and the ‘Best Practice Forum’ for tourism hospitality and leisure, to increase levels of productivity. Work over seven years with some 5,750 hotels, restaurants, pubs and attractions resulted in year on year productivity gains in excess of £178 million.
In 2013 HALM was acquired by the British Institute of Innkeeping and, in 2017, became part of the Institute of Hospitality where David continued to manage The Roux Scholarship, which he
founded with Michel and Albert Roux. David now provides the Secretariat for the
Trustees of The Gold Service Foundation.
Educated at Morecambe Grammar School and Blackpool College of Technology, David later attended the London Business School, and was awarded a Master of Science Degree by the University of Lancaster. David was a founding Director of the Academy of Food and Wine Service, a Fellow of the Tourism Society and a Trustee of the Savoy Educational Trust. In 2000 he became President of the, now, Institute of Hospitality.
Lydia Forte
Lydia Forte is Group Director of Food & Beverage at Rocco Forte Hotels.
Lydia is responsible for the performance of the group’s food and beverage offerings, overseeing the overall strategy, developing new restaurant and bar concepts for the group in Italy, Germany, UK, Belgium and Russia and maintaining the quality of food and service in all the hotels. It also involves responsibility for profits in Food & Beverage.
Since joining the company nine years ago, Lydia’s efforts have also received industry recognition with Rocco Forte Nourish, a healthy eating project across all the hotels which won a Catey Award in 2017. She won Top Family Business Rising Star at the European Families in Business Awards in 2018. She is also an investor in the first season of television series Million Pound Menu on BBC2 and Netflix which aired in April 2018.
After studying Modern History at Oxford University, Lydia worked in a variety of roles from accountancy to front of house operations across a range of independent restaurants. Following this Lydia completed an MBA at INSEAD in 2013. Lydia’s native language is English and she speaks fluent Italian and French, conversational Spanish and Greek. Lydia is on the development board for her local charity West London Zone which supports children at risk. She is also on the re-opening committee of the National Portrait Gallery.
