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The Team

Our Development Chefs come from a background where only excellence is the norm and here at
Zuidam that is only what we except and deliver. With nearly 50 years in the industry combined,
their experience is what makes us stand out from the crowd and enables us to deliver quality,
consistency and innovation every time.

Stuart Mcleod – Development Director

Stuart’s passion for patisserie was evident throughout his career and he considers this to be his
greatest skill. This passion eventually led him to become co-founder of Zuidam UK Ltd, with his ultimate goal in making Zuidam an industry leader in innovation and product design.
Savoy & Gleneagles trained Stuarts career looked as though it would take an ordinary path but
he decided to buck the trend and at one point he took the time out to go back to college as a
lecturer, which he considers one of the more challenging yet rewarding periods of his career. Later he became Executive Chef of Castle House & Left Bank Village in Hereford and was the first chef to hold 4 rosettes concurrently in two establishments.

Matt Owens – Executive Pastry Chef

Executive pastry chef for Zuidam UK, overseeing three production sites that create desserts for
a wide variety of hotels, restaurants and events including Wimbledon Lawn Tennis, Cheltenham
Festival and numerous premiership football clubs to name but a few. Before joining Zuidam he
worked for the Compass Group and was Executive Pastry Chef at the Four Seasons Park Lane,
The Waldorf London, and the Millennium Gloucester Hotel. This all came after completing a
three year full time Chef’s Diploma at Westminster Kingsway College and two years part time for
advanced pastry. Matt was awarded second place in the world for his entry in Individual Pastry at the Culinary World Cup 2006 In Luxemburg. He was also awarded the title of Pastry Chef of the year 2001 and gained Gold in the Culinary Olympics 2000 in Erfurt Germany.

Matt has been a keen competitor for 14 years gaining over 100 medals both here and abroad for
both static and live pastry work. When not competing Matt also takes time out to judge many
competitions including Salon Culinaire in London and Birmingham, Combined Services Chef of the Year, Compass Chef of the Year, and London Chef of the Year to name a few.
One of Matt’s most rewarding positions is being Schools and College Director for the Craft Guild
of Chefs and has been on the main committee for 12 years, having also recently played a part with the new Culinary Academy with mentorship and organisation for future competitions.