Nicolas Barnett launched CRISP IBIZA in 2012 which has since become one of the most sought after companies on the island. He’s catered for over 7000 people within just a 5 month period and last year was featured in Ushuaia magazine for bringing an unrivalled approach to food and pop-up kitchens. Attracting attention from DJ’s, celebrities and luxury venues, Nicolas is asked to support events for Boiler Room to the Carona Festival. With his dishes always cooked expertly on the BBQ, he designs culinary memories using only the best locally sourced and seasonal ingredients. Food for private villas, to the beach, to stand out venues … the brand CRISP delivers events like no other.
London Chef Joe Hill, of Panclash Consultancy, has been a Head Chef for some of the biggest names in the industry - G Ramsay group, Tom Aikens and Hamyard Hotel to name a few. He breaks the code to inspire oomph into restaurants and their teams so they too can succeed in the restaurant business. Joe consults with existing restaurant teams and utilises available ingredients to create sexy and irresistible menus. With 10 years as a Chef and 5 years in design, his consulting delivers a symphony of a bespoke menu and a unique atmosphere.