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CHR appoints ex-chef to promote Ecochef cooking suites

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Ecochef suites will now be promoted by Jonny Baron at CHR.

Preston-based distributor CHR Food Service Equipment has appointed Jonny Baron as commercial director of its Ecochef and Ecochef i cooking ranges.

Baron is an ex-chef who has worked in some the UK best Michelin starred kitchens including Northcote, Waterside Inn Bray, Le Gavroche, Nico@Ninety and with Marco Pierre White at Canteen. Prior to joining he was at ingredients supplier Wellocks as sales director for 14 years.

Ecochef is said to be the only fully traceable Great British bespoke cooking suite designed specifically to reduce the energy used in a commercial kitchen and to ensure chefs improve consistency of the product they need to produce. The suites have been outfitted in restaurants like two star Michelin restaurant Moor Hall, Claridges, Aulis, Midsummer House, Forest Side Hotel and Mana restaurant.

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Sister product Ecochef I is already installed in stadiums like Burnley FC, The Emirates and Old Trafford. As well as powering many independent businesses and larger PLCs, the all-induction-based technology includes fryers, planchas, and braising pans that can be configured as individual cooking items around the commercial kitchen.

CHR’s MD Paul Neville said: “In Ecochef we have a proven product with many Michelin-starred kitchens using the system. Jonny’s appointment is another step forward for us to position ourselves and grow the business.

“He brings a wealth of experience both as an end user and his commercial know how, we have complied a very experienced team here that is able to design and build the most sustainable commercial kitchens in the world.”

Baron added: “Joining Paul at CHR Equipment wasn’t a hard decision. I’ve worked alongside Paul and the CHR team before and had an Ecochef stove, and an installation carried out by them. It was top end work and they are simply stunning stoves to work on.

“These are exciting times ahead as we take Ecochef and Ecochef I brand to the next level. I am really looking forward to working with chefs from a different angle of the industry that I love.”

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Clare Nicholls

The author Clare Nicholls

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