Meet Anna Pazdera, our Executive Head Chef, who is turning waste into gastronomic treasures at the London Heathrow Marriott. From her humble beginnings as a night kitchen porter, Anna's 12-year journey is a testament to her culinary prowess and commitment to sustainability.
In the kitchen that now hosts a 'Food Waste Lab', Anna breathes new life into discarded items, creating dishes from banana and watermelon skins, and crafting unique soaps from coffee grounds and citrus peels. This novel approach forms the backbone of the "More Taste, Less Waste" initiative. A concept that extends beyond the kitchen, influencing guest experience and embodying the commitment to sustainability.
A recent nominee for the Special Achievement Award at the 2022 waste2zero awards, Anna's innovative approach has not only reduced waste but also enriched customer experiences and bought the initiative to life.