Henry Dimbleby
Henry started his career as a commis chef with the Michelin-starred chef Bruno Loubet before joining the Daily Telegraph. From there he joined Bain & Company, a management consultancy, where he met John Vincent who co-founded Leon with him. They travelled all over the country. All they found to eat on these trips was delicious but life-destroying fried chicken or cold neon-lit sandwiches. Infuriated by the difficulty of finding tasty, nutritious food on the run, they resolved to do something about it themselves. And so Leon was born. As well as running Leon Restaurants, Henry is co-founder of the not-for-profit Sustainable Restaurant Association and is the co-author of the independent School Food Plan. |
Related Sessions
Sunday 20 October 2013, 5.15pm Frobisher Auditorium 2