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
Mike Mounfield
Executive Director
Geoff Booth
Andrew Green
Jason Benn
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.

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.

Mike Mounfield, Executive Director

Mike Mounfield has worked within the hospitality industry for over thirty years. Mike’s career in hospitality started in large kitchens as a kitchen porter.

After completing his college course, he had a short stint at The Chester Grosvenor Hotel, he then moved to London to work in a large London Hotel as a commis chef. After several years working through the ranks of hotel kitchens and private dining, Mike achieved his goal to become a head chef.

A chance invitation to a college then introduced Mike to further education and culinary education. Mike combined his contacts within the industry and teaching, to become an innovative forward-thinking lecturer. He has always prided himself on teaching to the highest standard, whilst challenging students and the process of education to maintain these standards.

Mike’s time in education saw him graduate from Manchester Metropolitan University, Lancaster University and The University of Central Lancashire. He was recognised by trade associations and has received several accolades for his contribution to tourism and training. He influenced a change to the education act in 2009 and became a Catey nominee for his contribution to hospitality education and training. Mike is also credited with the creation of two hotel schools based in further education colleges. Mike left further education as an assistant principal, returned to hotels and then created Sauce Associates.

Mike has consulted for many projects including a cost saving exercise with Cambridge University, with the assistance of Porsche. He has completed global research for an awarding body, contributed to the validation of foundation degrees and has strong curriculum knowledge across a range of subjects. Due to his apprenticeship involvement and innovative curriculum design, Mike has designed numerous kitchens and menus for commercial businesses and education, and advised colleges on commercial activity and income.

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!!