Bell, who has decades of experience in the hospitality industry, will focus on ‘inspiring creativity’, seasonality and the importance of using good, fresh and local ingredients.
David Hay, managing director of Compass Scotland, said: “David has displayed a great deal of leadership in previous roles and a real passion for teaching and inspiring teams, in particular young chefs.
“Through training workshops, site visits, and mentorship, he will use his experience and passion to motivate the culinary teams to consider what is possible with food. And to this end, he will also be instrumental in menu development, bringing his creativity to ensure we make the most of seasonal and local produce. We’re thrilled to have him on board.”
Compass Scotland work behind the scenes at sports events, oil rigs, military bases, schools, hospitals, care homes and offices. They operate in over 300 sites across a range of sectors and employ people from communities throughout Scotland.
Bell added: “My role with Levy is a great opportunity to get our culinary teams excited about new ingredients and new methods, and use this motivation to create delicious new menus. My key focus is to drive an energetic, exciting, and bold new food culture in Scotland.
“This culture supports everything around food, service, and customer experience, and we want to consistently grow and improve. I truly love cooking and I really enjoy engaging with people about food, and helping them understand seasonality and a farm to plate ethos. We already have training lined up and I’m excited to pass on my knowledge and watch how the team learns and responds.”