Marco Romeo
Age: 26
Position: Head chef, Baxter and Platts, BNP Paribas, London

Career to date...
After leaving Westminster College, Romeo worked as commis chef at Tutto Restaurant, Heathrow, then moved to become chef de partie with Sutcliffe at Glaxo Wellcome. It was from there that he joined Baxter and Platts in 2001, as hospitality chef . He went on to become sous chef for Baxter and Platts GSK headquarters, senior sous chef for Baxter and Platts BNP Paribas, and finally head chef for BNP Paribas in 2004.

Why is he a winner?
Romeo was promoted to head chef aged just 25, after rapidly rising through the ranks through hard work and determination. He strives to improve the food offer wherever he works, introducing innovative ideas to attract custom. Having introduced a new range of foods to his kitchen, year-to-date sales are 12% above budget and 19.8% up on those of 2004.

He has also set up cookery classes for his employees so they can share his passion, which led to a 100% increase in the number of students enrolling for 2005 Cookery Master Classes at GSK headquarters.

He mentors young chefs within Baxter and Platts and works closely with his team for culinary competitions, culminating in one of his sous chefs winning British Turkey Chef of the Year. He recently promoted a kitchen porter, Pavol Sestak, to commis chef, training him personally. Sestak now runs most sections, has started a college course and competed with the Compass Culinary Team at Hotelympia this year.