Applying our expertise to the challenges of making change happen
Durant MacCormick Associates brings together a wealth of experience of catering and hospitality management knowledge gained at the sharp end.
Chris Durant FIH, MIOD, MRIPH
Managing Director
Following a formal hotel management education Chris held a number of positions including general manager of a 4 star hotel, before joining a major financial institution as head of catering. He spent the next 10 years as a leading industry consultant undertaking major projects covering strategy, policy development & contract monitoring for clients including Royal Bank of Scotland, Barclay’s, British American Tobacco, Standard Life & the BBC. Additionally, he oversaw foodservice design projects for a number of organisations including Chase Manhattan, T-Mobile and Loughborough University. Seeking new challenges Chris returned to operations in business development and operations director roles. In the commercial sector Chris oversaw the launch and development of celebrity chef Brian Turner’s eponymous Mayfair restaurant and was responsible for the management of catering and bars at 12 west end theatres. As Operations Director for a privately owned company he had responsibility for managing a diverse range of contracts covering business & industry, healthcare and education.
Chris brings a unique combination of consultancy and operational experience and skill to the business.
Debbie MacCormick
Director
Debbie commenced her career in catering as a chef before moving into management. Her passion and knowledge of food is evident today in her approach to consultancy. As general manager responsible for the catering and hospitality services for the head office of a major car brand, Debbie was responsible for the design and implementation of a range of new contract catering services that doubled profitable revenues within three years. As a leading member of the operations team she worked alongside the client in the design & development of the catering, hospitality, event & reception facilities for a multi million pound conference centre build programme. Debbie’s expertise and skills were also evident in the analysis, creation and delivery of a variety of staff training and development programmes covering areas such as catering skills, customer service and management development. More recently, in her capacity as a project team consultant, she was involved with the successful mobilisation of a major head office location for a leading communications company, including the development and implementation of a contemporary re-branded café operation, serving 2500 employees on site.
Debbie brings flair, innovation and a fresh approach to consultancy combined with strong financial and analytical skills.
Tony Roberston
Associate Director
After catering college, Tony worked in a number of hotels and restaurant kitchens before entering the contract catering sector. His passion, skill and talent for staff development saw him achieve early success in several challenging roles, which, together with his excellent communication skills, soon brought him to the attention of his bosses. His appointment to Craft Training Manager was a natural progression. As was his subsequent role to Company Development Chef, where in addition to training he supported the senior operations team in driving forward food standards and developing and refining food and beverage control systems. A career move to another organisation saw him take on a similar role where he developed and implemented a successful range of new food offers and promotions.
Tony has worked with and alongside some of the industry’s leading chefs including Anton Edelman, Brian Turner and Gary Rhodes and has, more recently undertaken consultancy projects as diverse as developing new products for a major food manufacturer to redeveloping the catering service for members of a yacht club, which prior to his involvement was running at a loss. It is now turning in a healthy profit.
Tony brings hands on experience of food production & service in a diverse range of businesses covering large scale staff catering to fine dining and events.
