If you love someone, set them free. Isn't that right Chris?

When you go back to be with people not once, but twice, it must be true love. Just ask Chris Griffin, Head of Culinary Development, who's re-joined Mitchells & Butlers for the second time. While away, he's worked with some of the country's most celebrated chefs.

Crazy about the people

Chris says: 'What I love best about M&B is absolutely the people. Plus when I was a young chef, then a trainer, then in HR, the business gave me chances to develop my skills and go on to bigger, really rewarding positions.

Flame keeps burning

"M&B also gave me my first role in training, with Vintage Inns, and the opportunity to look after food and kitchen policy across the business. So I have a soft spot for M&B, and if I can repay the favour that would be great."

Wooed by a rival

Part of the time he was away, Chris worked at Compass Group, where he managed culinary training across all its brands. Here Chris worked with celebrated chefs like Jason Atherton and Gary Rhodes. Chris says, "We catered at sports stadia, large music events, award ceremonies, defence facilities, schools, hospitals – the full spectrum. Compass required all kinds of culinary skills so I was brought in to help develop those."

Passion to teach

Chris also spent three years at Hugh Fearnley-Whittingstall's River Cottage where he set up a culinary academy. "It was fantastic," Chris says. "We improved the futures of young people some of whom had been through some tough periods of their lives. Giving them best-in-class training and returning them to industry was so rewarding. We hoped some would become head chefs, making their own decisions about menu development and food procurement. And we succeeded."

Spreading the love

As our Head of Culinary Education, Chris is committed to improving the business's food knowledge and capability. To do that, he's planning a food college for M&B people. "I want it to be the best in the industry," Chris says, "where we'll create activities and learning programmes for chefs to develop great food skills." He's also ensuring everyone, across M&B, considers food quality and delivery a top priority – not always an easy task in an operation as big as ours.

Great to be back

What has Chris enjoyed most about his M&B third coming? "It's great to see familiar faces and it's certainly helped my re-introduction into the business," he says. "We tend to retain good people and they enjoy working here. Socially, it's been great coming back."

Always stay true

Chris has some advice for any M&B newcomers too. His top tip is: "Understand the difference between right and wrong, and have conviction in your opinions. If you can develop the confidence to be able to say and do what you believe is right, and combine that with hard work, you've got a brilliant future."

If, like Chris, you want to feel the love, head over to our Careers Page to see if we've got a match for you: www.mbcareersandjobs.com