Tom Beauchamp, who has worked for the company for five years, has become development chef UK and Ireland for sports and leisure, working on a range of strategies.
This includes looking at the offerings at Sodexo's venues, along with ways of further developing their chefs.
Beauchamp said: “My new role has been amazing so far.
“And although my title is development chef, this isn’t just about developing our food offering, it’s also about introducing practices which will help our huge team of chefs to grow and innovate so that we are always offering something new and exciting to our customers.”
Beauchamp remains involved in major events and will also be running the food operation at this year’s Chelsea Flower Show.
Ben Dutson has taken up the position of regional executive chef, which will include overseeing the food operation at Ascot Racecourse, Bateaux London, and Farnborough International Exhibition and Conference Centre.
At the same time, Dutson will be responsible for culinary innovation and delivery of Sodexo’s major events business, which covers RHS Chelsea Flower Show, Henley Royal Regatta, the Open and Hampton Court Flower Show.
Joining the company is Ian Page as head chef for major events, who has a wealth of experience working in hospitality for major events, as well as private companies.
Natasha Carr, marketing manager for Sodexo prestige venues and events, said: “All of these chefs not only have impeccable credentials but bring with a vast amount of knowledge and experience to the business.
“They are aware of the need to offer the highest standards, incorporate the latest trends and anticipate the next and to concentrate on important issues like seasonality and provenance in everything we do."