Directorate

PACE is driven by our Executive and Non Executive Directorate.
Executive Director and Chair
Molly Shaher
Executive Director and Company Secretary
Sue Kenyon
Executive Director
Geoff Booth
Executive Director
Len Unwin
Non-Executive
Andrew Green
Non-Executive
Jason Benn
Non-Executive
James Holden

Molly Shaher, Executive Director and Chair

Molly has over 15 years’ management experience in hospitality, retail & business. Molly’s hospitality career first started in family run businesses 25 years ago in the sector.

Gaining her BA in Accounting & Finance in 2003 and gained her Masters in Management in 2006. Since then Molly has supported growing bespoke Management programs to local industries with local councils, NHS, steel sector and the port industry. Since 2010 Molly has grown Business Management degrees at Middlesbrough College successfully in partnership with Teesside University.

In 2014 Molly took over Foundation degrees in Hospitality/Culinary Management and BA (Hons Hospitality Management). Molly has increased student numbers significantly in the past 4 years through sheer determination. Her strive for excellence in her teaching has supported students successfully gaining Management positions across all sectors of hospitality in the North East. Molly works closely with The Royal Academy of Culinary Arts promoting their ‘Adopt a School’ programme across the North East. Working closely with local primary and secondary schools we support the teachers and students understanding the hospitality sector.

Her passion, drive and motivation has clearly lead her to become part of the PACE Executive team in 2017 and now in 2018 Chair of Pace.

Sue Kenyon, Executive Director and Company Secretary

Sue Kenyon is a founding member of the Directorate of the Professional Association of Catering Education (PACE). PACE rebranded from the National Heads of Catering (NATHOC) in 2003. She has continued to be an active Executive Director ever since. In 2014, Sue took on the additional role of Company Secretary.

Sue has been in the Hospitality Industry for over 40 years, starting in the Hotel and the Industrial sectors in Yorkshire, where she worked in a variety of hotels on both sides of the hotplate and ventured into industrial catering as a Chef Manager, then Catering Manager. Sue then crossed the Pennies and took up further management roles, before venturing into Further Education as a lecturer at Tameside College. During her time at Tameside, Sue was appointed to the position of Curriculum Manager for Hospitality and Catering, followed by appointment as Head of School for Food, Hospitality Management and Travel, managing the curriculum from School Links and Level 1, through to Hospitality Management HND. During this time Sue attained a Bachelor of Education (Honours) and a Masters of Education (Managing the Curriculum) at Manchester Victoria University.

Sue joined Stockport College as Curriculum and Quality Manager with responsibility for a range of disciplines before joining the Audit & Compliance Unit, whilst retaining very close links with the Hospitality Department as a mentor and guest lecturer.

Sue joined the Association Culinaire Francaise (ACF) in 1995, becoming a committee member in the North West Region in 2001. She was awarded the Palmes Culinaire in 2005 and in 2008 became Secretary for the North West Branch. Sue became the President of the North West Branch in April 2012, the first female to hold this title, both regionally, and nationally. In 2017, Sue received the honour of being invested as a Disciple d’Auguste Escoffier. In 2023 Sue was awarded the honour of Maitrisse Escoffier.

Within her PACE and ACF roles, Sue works closely with industry partners and colleges promoting Hospitality and Catering as a worthy career choice, and organising networking and CPD events, in addition to competition opportunities for students.

Len Unwin, Executive Director

  • Len Unwin is a consummate culinary professional and a shining example within the world of hospitality and catering further education.Having worked in Further Education at Sheffield College for over 20 years, Len leads a fantastic culinary team at Sheffield college, who all pride themselves on the impact that their teaching has on their students.

    Len is also a Master-craftsman of the Craft Guild of Chefs.

    Recently Len was awarded the Chef Lecturer Award by the Craft Guild of Chefs. Plus the Silver Plate

    Len and his team give students not only the building block of skills for their careers, but also support and guidance for life skills such as independent living.

    At level 2 the skills are further developed bringing in more competition work with great success in Zest Quest Asia, Gallo Risotto and further grow industry links for jobs. Level 3 offers a wide range of opportunities with employers, visiting guest chefs, competitions such as Young Pastry Chef of the Year, Young Restaurant Team of the Year amongst others. Recently the team were commissioned by the Duke and Duchess of Devonshire to create a chocolate centrepiece for their private dining room.

    The flagship restaurant The Silver Plate does an outstanding job in developing learners for Industry providing excellent food and service.

    Len and his team pride themselves on the quality of skills delivered to their students, providing a strong foundation, and have nurtured fantastic links with Industry (The Ritz, Fat Duck, Cosworth Park, Greene King, MSK Ingredients and numerous local and international supporters).

    Many of the students have gone on to achieve great careers such as Ian Musgrave, Premier Sous Chef at the Ritz, James Rogers at Cosworth Park, Chris Hagan Australia and Ashley Caley, Executive sous chef of Sezanne Tokyo.

    Len also plays an integral part in the organising and delivery of the annual Skills for Chefs event at Sheffield College.

Geoff Booth, Executive Director

  • Fellow of the Institute of Hospitality
  • Member of the Royal Academy of Culinary Arts and the Worshipful Company of Cooks
  • Founding partner of the Mercury Intelligence Group (London)
  • Founding partner of the BRiTCA (British California food development programme)
  • Granted freedom of the City of London 2012
  • Catey Winner 2014
  • Led my team at Westminster to win the Queens Award for Education 2016
  • Director of HPN and BonnQual Training and Qualification Development companies
  • Busy dividing time between the UK and Marseille

 

Andrew Green, Director

Andrew Green has been elected national chairman of the Craft Guild of Chefs, his appointment unanimously agreed by members at the Guild’s AGM on Sunday, March 28.

Taking over the reins from Nick Vadis, Green, an award winning chef as well as general manager for Transport for London with contract catering giant Sodexo, said he was ready to take on the challenges that lie ahead.

“Each previous chairman has brought something different to the position, and the Guild as a professional body has benefited immensely from their contributions. “They have all brought new dimensions to the role – different, sometimes challenging and often forthright – but all done in the best interests of the Guild. I will also bring my own style.

“There will as always be tough decisions to be made along the way, ones that I and the new committee will make with the Guild’s best interests in mind.
“We are still seen as the strongest and most talked about chef organisation in the UK and this is only possible with the continued help and assistance from business partners, colleagues and suppliers. We do have a brand that we can be proud of and we should not be afraid to use it where we can.”
Christopher Basten, executive chef at the Marriott London County Hall Hotel, was elected to take over Green’s role as national vice chairman, working alongside a new committee of management that includes the Guild’s first food development representative following its amalgamation with the former Food Development Association last year.

Jason Benn, Director

Started a career in Hotels working for Thistle Hotels as a Trainee Manager before moving into Senior Management roles for Swallow, Marriott, MacDonald and Le Meridien Hotels. After 15 years in Hotel /General Management started teaching full time at Salford City College as food and beverage service lecturer before setting up a Hospitality and Catering department at Sandbach High School & Sixth Form, later joining Nelson and Colne College as Curriculum Manager for Hospitality & Catering. My time at Nelson & Colne college was probably my most successful winning PACE hospitality lecturer of the year award, 2015, PACE Industry engagement award and Educate FE & HE award for employer engagement in 2016.

 

In my current role as Industry Manager at City & Guilds I support employers and stakeholders across the hospitality, catering, travel & tourism sectors proving employers and stakeholders with up to date information relating to education and training. I ensure that our employers and stakeholders are involved within the creation of provision and programmes that is tailored to their requirements both in the UK and Internationally. I also help further education providers and private training providers ensure that their curriculum is aligned with their retention, engagement, learner outcome objectives.

James Holden, Director

I am a passionate and dedicated chef with years of varied experience within this fabulous hospitality industry. Passionate about foods and their provenance, passionate about educating young and old about the benefit of healthy food and lifestyles, and passionate about teaching people how to cook to help them gain confidence with this vital life skill!

I am always looking for ways to encourage youngsters to consider our industry as a career path, kitchens or Front of House, and partnering with organisations such as food festivals and Springboard UK, and with regular cookery competitions aimed at primary schools and high schools, we offer competitive but fun opportunities to get an insight to life in the industry.
If you would like to share in our objectives, please get in touch!!

Non-Executive Directors – Education
Gregg Cheeseman – Eastleigh College
John Holden – Cheshire College South and West
Martyn Hollingsworth – Barnsley College
Tony Bousted – Wirral Metropolitan College
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