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JEREMY CLARK

Trained in traditional Culinary Arts at a top London Hotel School followed by an apprenticeship in Zurich, Switzerland.
After working in a number of 5 Star hotels he started in Airline Catering with SAS Service Partner in 197
9.
He later joined Swissair in Zurich as a chef and for Pan Am in London responsible for food production and Product Development as well as for THF (now Alpha) for British Airways, British Rail and other transportation operators.

 

Moving to Asia he was Executive Chef for Royal Brunei Airlines/Catering for a number of years before starting  JCConsulting in 1994 and co-developing software and business solutions for the airline hospitality industry.

Today he consults to airlines, suppliers on trends, branding and product development and speaks for the industry at events and in the media. He is also the Asia Correspondent for PAX International Magazine

Currently he is CEO of JCConsulting and CEO of APOT - Asia Pacific Onboard Travel. Member of Penang Chefs Association [ PCA], as well as Worldchefs and Malaysian F&B Executives Association.
He was the resident Judge for the Mercurys, the world's most prestigious airline hospitality industry award
and Culinary Judge for SIAL La Cuisine in cooperation with the Emirates Culinary Guild.

He was VP of Addis International Catering's owner company. 
Jeremy also writes regularly for various industry journals and blogs.

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