From Chef to the Board Room: Q&A with Chef Chris Ivens-Brown

It’s an unlikely journey, but Chris Ivens-Brown’s career has taken him from the kitchens of London to a U.S. Board Room. We are excited to announce the creation of a rotating position on our North American Officer Board. Ivens-Brown becomes the first practicing chef to take the high-level position.

Ivens-Brown has been with Compass Group for nearly four decades. He currently serves as Chief Culinary Officer for Compass Group North America and Eurest.

Chris began his culinary career as a teenager in London, where he trained at the prestigious Academie de Culinaire de France and under the renowned Roux Brothers in many Michelin-starred restaurants before moving to the United States. At Compass Group, he has made it his mission to educate the food industry about simple yet effective methods for cooking and eating fresh, seasonable, sustainable food.

What role has your training and background had in your career journey?

My training in Michelin-style kitchens shaped not just my standards and discipline but also instilled a deep respect for the craft. It’s the foundation of who I am, both as a chef and as a leader. I often think of a restaurant as a symphony—everyone playing their part, working toward a common goal. It’s all about harmony. When we’re in sync, the result is something truly special.

When I joined Compass Group, I brought my kitchen experience, but the corporate world was new to me. It was a learning curve, but I applied the same principles I learned in the kitchen—focus, dedication, and teamwork. Now, I’m conducting a much larger symphony. As the world’s largest food service provider, our opportunities to create something extraordinary are even greater.

What excites you the most about food right now?

What excites me most about food right now is the shift in how people think about what they’re putting into their bodies. In the past, convenience often meant compromising quality, with many opting for quick, processed options over nourishing meals. But that’s changing. People are becoming more informed and making healthier choices, and that’s music to my ears as a chef.

At Compass, we’ve always prioritized fresh, local, and sustainably sourced ingredients, so seeing this approach gaining even more traction is rewarding. The plant-forward movement, in particular, is really taking off, and it’s incredible to see people embracing it. Some may call it a trend, but it’s more than that—it’s a movement, a new standard for how we approach food. We’re now creating dishes that are not only delicious but also contribute positively to people’s health. Chefs are at the forefront of this change, and it’s exciting to be part of something that’s truly making a difference.

Chefs play a crucial role in the health of their communities. What can chefs do to make an even larger impact?

As chefs, we have a tremendous opportunity to drive sustainability. At Compass Group, our purchasing power allows us to make a significant impact. Whether supporting sustainable seafood practices or reducing waste, our choices can influence entire ecosystems. By embracing initiatives like recycled packaging and plant-forward proteins, we’re not just telling important stories—we’re shaping the future of food. Over the next decade, these efforts will have an even greater impact on the health of our communities and the planet.

Creating great-tasting food involves many steps, but what is the most important thing a chef focuses on when they first step into the kitchen?

Food safety, without a doubt. You can source the finest ingredients in the world, but if you can’t ensure a safe experience, it all becomes meaningless. Food safety is paramount for chefs. As leaders in the kitchen, it’s our responsibility to make sure the standards are met consistently. It comes down to discipline—handling, cooking, and storing food properly. You have to get it right 100% of the time because that’s the foundation of what we do.

While food safety might seem like common sense, not every kitchen gives it the attention it deserves. At Compass Group, it’s ingrained in our DNA, and we have processes and policies in place that ensure it stays top of mind in every kitchen. We care about the people we serve, and it really boils down to that – doing what we have to do to deliver a great and safe experience for our customers.

What does it mean for you to join the Compass Group Officer Board?

I’m incredibly proud to serve as the voice of our more than 50,000 culinarians across Compass. Chefs have always been the heartbeat of Compass, but now, with a seat on the Officer Board, we’re bringing that energy and expertise directly into the boardroom.

And while I might be the chef sitting at the table, I’m not doing this alone. I’m fortunate to lead our newly formed North American Culinary Council, which is made up of culinary leaders from across our family of businesses. Our goal with the council is to bring the expertise and unique experiences of chefs from across the business into one room to deliver scalable solutions around people, purchasing and sustainability.

I’m excited to represent our talented chefs and to be part of an organization that truly values what we bring to the table. Together, we’re setting the standard for quality and service that resonates far beyond our kitchens.