People
Meet our People
At Rhubarb Hospitality Collection, our people are our greatest asset and the driving force behind our global reputation for excellence. From our Head Office based in London serving as a global support function, to our visionary chefs, meticulous planners and behind-the-scenes experts, every individual plays a vital role in creating extraordinary experiences. Discover the people who bring our vision to life, around the world, and at every event and location.
P.B Jacobse
P.B. has over twenty five years of experience in hospitality. After earning a Business Administration degree from Maastricht Hotel Management School, he completed the Hospitality Summer Programme at Cornell University before working at the Waldorf Astoria New York for five years.
In 2005, he became Managing Director of Rhubarb Hospitality Collection, progressing to CEO in 2017. He has been instrumental in expanding RHC from an events company to a multi channel business spanning premium dining, industry catering and luxury events. RHC now operates long term contracts at Sky Garden, Royal Albert Hall, Peak in New York and Frederick’s in Berlin.
Passionate about growth and innovation, P.B. drives success by continually seeking new opportunities.
Laraine Beament
Laraine Beament is a highly accomplished finance professional with a strong background in chartered accountancy. She began her career as a management accountant in the music industry before moving into media and film.
In 2003, Laraine joined RHC, making a significant impact on the company’s financial growth. During her first six years, she played a key role in driving revenue expansion, leading to her appointment to the board in 2009.
As CFO, Laraine oversees the company’s financial operations, setting corporate strategies and policies. Her keen financial insight and strategic foresight drive sustainable growth and profitability. With meticulous attention to detail and strong leadership, she ensures RHC remains financially robust and competitive.
Katie Harel
Katie is a seasoned marketing professional with over fifteen years of experience in luxury hospitality. She has worked for renowned establishments such as The Lanesborough and The Dorchester. Before joining RHC, she spent six years in Hong Kong, holding senior marketing roles at Mandarin Oriental Hotel Group and The Langham, gaining valuable international experience.
Since joining RHC in 2014, Katie has led marketing, communications, PR and creative strategy, enhancing brand visibility through successful campaigns. She also supports the acquisition team with business tenders and pitches. Her industry expertise, strategic mindset and creativity make her an invaluable asset in driving growth and shaping RHC’s brand identity.
Diego Cardoso
Diego has over twenty years of experience in Europe and the USA, gaining extensive culinary and operational expertise in Michelin-starred restaurants and high-volume establishments. He has also contributed to major events, including the 2012 London Olympics.
For over twelve years, Diego worked closely with Angela Hartnett, helping expand her business from one to three UK restaurants, managing a US opening and co-authoring several cookery books. He also worked with Gordon Ramsay, overseeing multiple UK restaurant openings and managing the esteemed 'Versailles' in France.
Fluent in three languages, Diego has led teams across the UK, USA, France, Russia, Dubai, Argentina, Germany and Austria. In 2020, he joined RHC as Global Culinary Director, shaping the organisation’s culinary strategy as a hands-on senior leader.
Tom Crocker
Tom Crocker has twenty years of experience in sales, marketing and operations across venues, private clubs, conferences and catering.
Dynamic and client-focused, he is passionate about innovation, building strong partnerships and developing strategic initiatives in technology, culinary concepts and brand enhancement. His approach consistently delivers outstanding year-on-year results, ensuring Rhubarb remains a leader in the industry.
Tom was named Salesperson of the Year at the 2023 Foodservice Cateys and recognised in CheckingIn’s Top 50 LGBTQ+ Champions for promoting diversity. At Rhubarb, he drives growth across iconic venues, cultural locations, business and industry, and travel locations.
Andrew Gifford
Andrew Gifford brings over a decade of experience in human resources management to his role as HR Director. Andrew has been instrumental in driving HR strategies that support RHC's mission and vision.
Prior to joining RHC, Andrew held various leadership positions in human resources management. As the Head of Human Resources at another hospitality group, he demonstrated his expertise in people management, talent acquisition, and organisational development.
With a proven track record of success and a wealth of experience in the hospitality industry, Andrew Gifford continues to lead the HR function at RHC, ensuring that the organization attracts, develops, and retains top talent to deliver exceptional guest experiences globally.
Ross Gailer
Ross joined the RHC team in 2018 as Deputy Director of Sky Garden and was promoted to Director in 2021 and now oversees the operations at Sky Garden, 8 Bishopsgate and 22 Bishopsgate.
Ross has over 15 years’ experience in hospitality, having started his career in Cornwall before heading to Australia and Whistler where he managed several renowned bars and restaurants.
A commercially-focused director with exceptional attention to detail, Ross drives team engagement and maintains a high-level of customer satisfaction. He is a valued member of the RHC team.
Jan Kraemer
Jan Kraemer, Operations Director, is a dynamic leader fluent in Spanish, German and English, with nearly a decade at RHC. He has played a key role in mobilising major contracts, including Frameless, 22 & 8 Bishopsgate and Mamma Mia! The Party. His next challenge is leading the OBY project.
Jan's passion for hospitality was inspired by his mother, a butcher turned chef. He was General Manager at Linnea Restaurant in London, overseeing its pre-opening phase and operations. At RHC, he creates Standard Operating Procedures, establishes Key Performance Indicators, manages stock control and leads recruitment. His dedication to excellence helped Linnea earn a Michelin Guide listing within nine months, and he continues to drive success at OBY.
Francesca Jenkins
Francesca is a highly accomplished and strategic Head of Design with fourteen years of experience in multimedia, marketing and print design. She has a proven track record in studio and team management, creating standout branding, and developing fresh, impactful designs and artwork. With extensive expertise across multiple sectors and businesses of all sizes, Francesca brings a deep understanding of audience engagement, ensuring brands connect effectively with both existing and new customers.
Sid Clarke
Sid is currently the Director at the Royal Albert Hall, managing all food and beverage experiences at this iconic London venue. His hospitality career began at Chelsea Football Club, where he oversaw VIP box operations, working with prestigious brands like Nobu and Sumosan. From 2010 to 2015, Sid was General Manager at maze, Gordon Ramsay’s Michelin-starred restaurant, refining his fine dining skills.
He later became Operations Director at Texture Restaurant Group, collaborating with Agnar Sverisson, and then joined luxury caterer Searcys, managing 14 contracts at high-profile locations like The Gherkin and Bath Roman Baths. Sid joined Rhubarb in 2024 and is excited to contribute to the Royal Albert Hall’s legacy.
Patrick Donaldson
Patrick joined RHC as an event planner in 2007 and quickly became an integral part of the events team. Within his first few years at RHC, Patrick was made a senior planner and was involved in planning Simon Cowell’s 50th birthday party at Wrotham Park, as well as a state visit by Nicolas Sarkozy to Gabon. Patrick is now Director of London Events Sales and manages the complex quoting and conversion system we have put in place as well as the excellent CRM database.
Patrick loves the personal and professional triumph of delivering large, complex and creatively driven events and is proud to work directly with such top-class London and international venues.
Michal Dec
Michal Dec is the Director of Procurement, leading procurement strategy across a portfolio of high-end restaurants, event venues and hospitality operations. With over seventeen years of experience in hospitality, including a background in culinary operations and cost management, he brings a well-rounded approach to procurement leadership.
Since joining the Group over ten years ago, Michal has overseen supply chain and cost management, focusing on process innovation and technology adoption. He has introduced automated procurement systems and improved processes to enhance cost control, supplier performance and compliance. His strategic use of data has optimised procurement, strengthened the supply chain and supported exceptional guest experiences.
JR Marland
JR Marland is the visionary Head of Creative, known for his innovative approach to events, styling and propping. With a keen eye for detail, he transforms spaces into immersive experiences that captivate audiences and elevate brand narratives. His expertise in visual merchandising and styling is enhanced by his in depth knowledge of crockery, ensuring every table setting and display is curated to perfection.
Specialising in creating distinctive atmospheres, JR blends creative design with strategic vision to deliver outstanding events and retail experiences. Whether curating a product display, styling a bespoke dining setting or orchestrating a high profile event, he continually pushes the boundaries of visual storytelling and creative excellence.
Diego Cardoso
Diego has over twenty years of experience in Europe and the USA, gaining extensive culinary and operational expertise in Michelin-starred restaurants and high-volume establishments. He has also contributed to major events, including the 2012 London Olympics.
For over twelve years, Diego worked closely with Angela Hartnett, helping expand her business from one to three UK restaurants, managing a US opening and co-authoring several cookery books. He also worked with Gordon Ramsay, overseeing multiple UK restaurant openings and managing the esteemed 'Versailles' in France.
Fluent in three languages, Diego has led teams across the UK, USA, France, Russia, Dubai, Argentina, Germany and Austria. In 2020, he joined RHC as Global Culinary Director, shaping the organisation’s culinary strategy as a hands-on senior leader.
Vikki Jeffryes
Vikki has been part of Rhubarb for the past 10 years, beginning her journey at the iconic Royal Albert Hall. After four years, she seized the opportunity to step into the role of Group Executive Chef, supporting existing projects, new openings and growing alongside the team and the business.
Before joining rhubarb, Vikki honed her skills in Michelin-starred restaurants, working alongside the Roux brothers and other culinary greats. Her career has taken her from the prestigious Burj Al Arab hotel to launching large-scale hotel projects with multiple restaurants in Dubai, before returning to the UK to bring her expertise to Rhubarb.
Kieran Reilly
Kieran Reilly brings extensive experience in luxury hospitality and high-end event catering to his role at Rhubarb Hospitality Collection. His career includes senior culinary positions, including Culinary Director and prior to that, he was Executive Chef at Lush by Tom Kerridge, following time spent working alongside Tom Kerridge at the two-Michelin-starred Hand & Flowers. He also refined his skills at Maze by Gordon Ramsay, further cementing his fine dining credentials.
In addition to his work in top-tier restaurants, Reilly has led major global catering operations. His experience includes overseeing international hospitality for the Mercedes F1 team and serving as Executive Chef of Operations at Gate Gourmet, where he managed large-scale food production and delivery across multiple markets.
At Rhubarb, Reilly now leads the culinary vision for the group’s events division. His responsibilities span menu innovation, kitchen team development, and delivering outstanding food experiences across a wide range of private, corporate, and large-scale events.
Dane Shelton
Dane Shelton has been an integral part of the RHC team for nearly eight years, bringing creativity and precision to his role, which began as Head Tasting Chef. Since then, he has played a key role in developing countless bespoke menus for both individual clients and the wider RHC group. His culinary journey began in London at the acclaimed Pearl restaurant by Jun Tanaka, where he was introduced to fine French cuisine in a high-end dining environment. His career has been shaped by formative experiences in Michelin-starred kitchens across London, where he refined the techniques and discipline that continue to influence his work today.
At RHC, Dane thrives on the daily opportunity to innovate and push culinary boundaries. He particularly enjoys the dynamic, ever-evolving nature of the work, where each day presents a new challenge and the chance to surprise and delight clients with inventive menu concepts.
Daniel Pearse
Daniel Pearse is Group Executive Pastry Chef. Inspired by a lifelong love of food and family traditions, Daniel's passion for pastry was nurtured from a young age. He began his nearly two decades of experience working at small restaurants and hotels in the West Country, and later established himself at some of London’s most prestigious culinary institutions, working as Pastry Sous Chef under the mentorship of esteemed Pastry Chef, Graham Hornigold at The Mandarin Oriental, and later as the Executive Pastry Chef for Hakkasan London and The Savoy Hotel. In 2022 he joined Rhubarb Hospitality Collection, where he creates innovative and exceptional pastries for some of the UK’s most high-end events.
Kerth Gumbs
Kerth Gumbs is the Chef de Cuisine at Fenchurch Restaurant, Sky Garden, bringing bold creativity and refined skill to the heart of London’s dining scene. Winner of Great British Menu and guest judge on Young MasterChef, Kerth is known for his vibrant culinary style, playful presentation, and ability to evoke joy through flavour.
Originally from Anguilla, Kerth draws deeply from his Caribbean heritage, blending the finest British ingredients with vibrant Caribbean flavours. With a Grand Diplôme in Cuisine & Pâtisserie, he combines classical French training with innovative flair.
At Fenchurch, Kerth leads the kitchen with vision and energy, curating a seasonal menu that celebrates the finest British produce while honouring his Caribbean roots.
Patrick Donaldson
Patrick joined RHC as an event planner in 2007 and quickly became an integral part of the events team. Within his first few years at RHC, Patrick was made a senior planner and was involved in planning Simon Cowell’s 50th birthday party at Wrotham Park, as well as a state visit by Nicolas Sarkozy to Gabon. Patrick is now Director of London Events Sales and manages the complex quoting and conversion system we have put in place as well as the excellent CRM database.
Patrick loves the personal and professional triumph of delivering large, complex and creatively driven events and is proud to work directly with such top-class London and international venues.
Harriet Wordsworth
Harriet joined Rhubarb in 2018 as an Event Planner and has since risen to the role of Head of Planning, where she leads the team with creativity and a passion for delivering unforgettable experiences. With a background in Culinary Arts Management, she brings a unique blend of logistical expertise and culinary insight to every event. Career highlights include orchestrating an immersive Alice in Wonderland party in the South of France and planning prestigious events at iconic venues such as Windsor Castle. Harriet’s meticulous attention to detail and flair for the extraordinary have made her an invaluable part of the Rhubarb team.
Sarah Kane
Sarah is the Head of Events at Sky Garden and 8 Bishopsgate, bringing a wealth of experience in luxury and high-profile events. She studied Event Management at Leeds, including a year in the industry working on prestigious automotive events for brands like Bentley and Mercedes. After completing the Marriott Graduate Scheme in Washington DC, she gained managerial experience across multiple departments in a large-scale conference hotel.
Moving to London, she became Director of Events at St Pancras Renaissance and later at The Ritz London before joining Rhubarb in 2018. Now, she focuses on driving sales across City venues, fostering key relationships with clients and event agencies, and overseeing the planning and operational teams to deliver exceptional events.
JR Marland
JR Marland is the visionary Head of Creative, known for his innovative approach to events, styling and propping. With a keen eye for detail, he transforms spaces into immersive experiences that captivate audiences and elevate brand narratives. His expertise in visual merchandising and styling is enhanced by his in depth knowledge of crockery, ensuring every table setting and display is curated to perfection.
Specialising in creating distinctive atmospheres, JR blends creative design with strategic vision to deliver outstanding events and retail experiences. Whether curating a product display, styling a bespoke dining setting or orchestrating a high profile event, he continually pushes the boundaries of visual storytelling and creative excellence.
David Edwards
David is responsible for managing the comprehensive portfolio of RHC USA, where he plays a pivotal role in establishing and executing operational strategies, organisational structures, and streamlined processes.
Boasting an impressive career spanning over 35 years in the hospitality industry, with two decades specifically dedicated to the US market, David has occupied numerous esteemed leadership positions across hotels, resorts, and restaurants. Notably, he most recently served as the Regional Director at Starr Catering in New York. His extensive expertise and knowledge gained from his diverse background empower him to effectively guide and supervise the wider RHC team. David’s prior experience also includes his role as Regional Director for Starr Catering before he ventured into the RHC New York business.
Charles Lopez
Charles-Emmanuel Lopez is an accomplished Hospitality Manager with over six years serving as the Director of Hospitality at RHC. Experience in the upscale food and beverage industry he has honed his expertise in catering, food and beverage operations, and menu development. His career includes notable positions at esteemed establishments such as The Skylark, Tastings NYC and Payard Patisserie and Bistrot.
A graduate of École d'Hôtellerie et de Tourisme d'Occitanie, Charles-Emmanuel was honored as the Valedictorian of his class. His comprehensive background and dedication to excellence make him a valuable asset in delivering exceptional dining experiences.
Paul Marrocco
Paul Marrocco serves as Executive Chef US at Events by RHC, bringing over 20 years of experience across a broad spectrum of roles in the hospitality industry. From his early days washing dishes to a chef to the general manager of a restaurant, Paul’s journey reflects a deep-rooted passion for food, people, and the art of hospitality.
Since joining Events by RHC in 2022, Paul has been a key driver of culinary innovation, playing a central role in menu development and execution across high-profile events throughout the United States. Known for his creative approach and thoughtful leadership, he combines technical expertise with a strong belief in the emotional impact of food, striving to craft menus that resonate with clients and guests alike.
Paul draws daily inspiration from cookbooks, social media, and the global culinary community, constantly seeking out new perspectives to fuel his creativity. His love for bringing people joy through food is at the heart of everything he does.
Will Joseph
Will Joseph is the Director of Sales at Events by RHC, bringing over 15 years of experience across sales, events, and operations in the hospitality industry. He is a true sales powerhouse, leading our sales and business development efforts with a strategic vision and a deep understanding of the intricacies of culinary experiences.
Since joining Events by RHC, Will has played a pivotal role in driving growth and expanding the brand’s presence across landmark venues in New York. Before this, he held senior sales positions at Abigail Kirsch and Constellation Culinary Group, where he led event strategy and sales for a wide range of high-profile clients. Will’s career began in food and beverage operations, with leadership roles at Viceroy Hotel Group and ARAMARK. This foundation continues to inform his holistic approach to hospitality, combining operational insight with a passion for service excellence.