Fresh off the back of being shortlisted for ‘Hotel Chef of the Year’ at the 2025 Cateys Awards, we spoke with Executive Head Chef of The Municipal Hotel in Liverpool, Andrew Green.
Hi Andrew! Tell us about your career and how you got here?
I’ve been working in kitchens for 29 years, and I first started working in hotels 24 years ago in Manchester. I’ve worked for some large group hotels such as Radisson and IHG, as well as smaller hotels like The Lowry Hotel, Champneys, and Native hotel groups. I became an executive chef at the age of 26, which was very unusual for such a young chef at such a large hotel. When the role for executive chef became available at The Municipal Hotel, I took notice and became intrigued; the hotel is such a beautiful building and had been finished to such a high standard that I wanted to be a part of it.
How would you describe your cooking style?
I try to bring regional and classic dishes to life, just done slightly differently. I’ve been trained classically, so I take a lot of influence from the styles I’ve practised, but if I can add elements that make dishes more fun and quirky, I will. I take real pride in highlighting great regional produce that the area can be proud of.
What does an average day look like?
The great thing about working in hospitality, and particularly within the hotel sector, is that no two days are ever the same. The role of an executive chef is very broad, and you have to keep moving through a cycle to ensure all areas of responsibility are constantly addressed.
Every day, ensuring all food safety checks and monitoring are completed is vital, alongside checking in with kitchen team members to see where they’re up to and what support they might need. I also make sure all food operations are running as they should be.
Daily briefings are held to ensure all areas of the business are aligned and ready for the day ahead. We have many scheduled meetings, whether with suppliers and contractors, interviews, or planning meetings for future business strategies and reviews. The actual cooking element is only a fraction of what’s required.
Tell us about the considerations for corporate event menus.
We need to consider what the event is for, who it’s aimed at, and what food will be both appropriate and enjoyable. Although guests aren’t attending solely for the food, I want everyone to leave with a positive memory and a real sense of enjoyment from what they’ve eaten.
We offer many options that suit corporate events, not just traditional sit-down meals. One particularly popular choice is bowl food events, which encourage people to move around, mingle, and network. The food is easy to eat and becomes a talking point in itself, offering variety and excitement about what’s coming next.
Can you describe the process of putting together a menu for a corporate event?
Ideally, I’d meet with the client or organiser to fully understand the purpose of the event, the type of guests attending, and the overall occasion. From there, we discuss likes and dislikes so I can tailor the menu. We can also look at popular dishes that have worked well in the past, alongside new and bespoke ideas.
Once we’ve shaped a menu concept, we can arrange a tasting to ensure everything meets expectations. From that point, it’s about finalising numbers and planning how we deliver the food while maintaining the highest possible quality.
What are your favourite dishes to cook for events?
Our bowl food events receive fantastic feedback. One standout dish is scouse – a mini one-pot wonder that carries real history and a strong connection to the city. Another favourite is Korean gochujang chicken, which is packed with flavour and always a crowd-pleaser. We’re able to offer a wide range of event menus, and we’re always happy to create bespoke dishes to suit each occasion.