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Jack Davies is an experienced professional in the hospitality and sustainability sectors, currently serving as the Environmental and Sustainability Manager at The London Clinic since October 2016, in addition to holding roles as Hotel Services Project and Change Manager, Food and Beverage Project Manager, Executive Sous Chef, and Sous Chef at the same organization. Prior experience includes positions as Head Chef at Hand Made Food, Sous Chef at TOAST.e.d, and Senior Sous Chef at Le Café Anglais, along with earlier roles at The Westbury Hotel as Chef de Partie and Apprentice Chef at Wilson B Ragg Butchers. Jack Davies holds an Academy of Culinary Arts diploma in professional cookery and NVQ qualifications in cookery, food service, and pastry from Bournemouth and Poole College, as well as educational experience from Beauchamp College.