Hugh Rapson’s career began in 1985 with Debenhams before moving into Remote Sites Catering in 1999 with Sodexo. In the early years Hugh supported a global client base spanning the Shetland Islands to the Falkland Islands. Moving from Sodexo to the Compass Group in 2011, Hugh held the position of UK Finance Manager for the Shell contract. Returning to Sodexo’s leadership team in 2013 as Business Development Director, Hugh spent the next 7 years growing the company's energy portfolio with a diverse range of oil, gas and renewables clients. Hugh joined Francois Offshore Catering in January 2020 as Business Head.

Stewart Farmerey has over 35 years experience in the offshore catering industry, working with brands such as Compass and Aramark, having started as a chef before working his way through the ranks to become an Operations Manager. Before beginning his offshore career, Stewart was trained to the rigorous high standards of British Transport Hotels which embedded a passion for food, quality and service which has remained with him throughout his career.

Brian Ewen started in the catering industry in 1980 with his early career spent at sea working on vessels worldwide. He moved into offshore in 1986, where he spent 26 years in the kitchen as Head Chef / Chef Manager with Sodexo, moving into an operational role in 2012, where he worked for both Sodexo, and Conntrak Catering Services. He has a very passionate service delivery ethos developed over his 40 years in the catering industry and sees excellent customer relationship as key in this area. 

Paul spent 24 years in the Royal Navy as Chief Petty Officer Catering Services having served globally including in Northern Ireland, Bosnia and Iraq, before leaving in 2011. He then served as Facilities and Flotel Services Manager for Prosafe, one of the world’s leading operators of Flotel accommodation, with responsibility for on-board facilities and accommodation, and was also involved in the design of Prosafe’s new build vessels, Safe Boreas and Zephyrus in Singapore and Safe Notos and Eurus in China. Paul brought his wealth of diverse experience to Francois Offshore Catering in 2020. 

Kevin Hendry is an accomplished and fully qualified Safety and Training Practitioner with over 20 years’ experience within the oil and gas sector, both throughout the UKCS and international waters. As a previous Executive Chef within Marriott Hotels and Deputy General Manager 4* Independent Hotel, Kevin combines this catering knowledge with an extensive HSE background, having performed the roles of Operations Manager/HSE International Auditor within Compass Group and HSE Lead for a major platform drilling contractor.

Kevin offers a unique perspective on the industry, having trained as a Baker & Confectioner in his first foray into full-time employment, and subsequently spent time offshore as a Night Cook Baker for Sodexo on a range of platforms, meaning he understands the challenges of living offshore, and how to make this as comfortable and as much a home from home experience as possible.

Kevin subsequently switched fields to take on a number of Sales, Business and Product Development roles across a range of independent and blue-chip companies, gaining approx. 20 years’ experience in the UK Food and Manufacturing sector before joining Francois in October 2021.

Cath Whyte has been in the offshore Catering industry for over 15 years, within a number of roles ranging from supporting Business Development (BD), HR, and operations, however, the vast bulk of her experience has been in commercial proposals and business development. Cath started her career in the offshore catering industry with Sodexo in 2008, initially on a four-month temporary contract, which lasted for over 15 years!  She is very structed in her approach, has excellent project management skills, and has a natural flair with people and processes.