“Your skills can’t go stale with Sodexo – they don’t allow it, because you’re encouraged to always push for excellence.”
At just 24 years-old, Calum Smith has already carved out an impressive path in the culinary world, achieving what many chefs spend decades working towards: becoming an award-winning Head Chef at one of the UK’s top independent schools, and his list of culinary accolades continues to grow. He recently added the coveted Junior Chef of Wales title to that list, having triumphed over three rival chefs to secure his win at the Welsh International Culinary Championships (WICC) earlier this year. His victory also earned him a spot in the semi-finals of the UK Young National Chef of the Year competition and the opportunity to represent Wales at the Worldchefs Congress & Expo.
Born and raised in Shrewsbury, Calum’s love for food is deeply rooted in the kitchens of his grandmother and great-grandmother in Brechin, Scotland, and further fuelled by watching culinary shows like Great British Menu and MasterChef: The Professionals. “These experiences were the starting point for me,” Calum recalls. “They are where my passion for cooking stemmed from.”
These foundations meant that Calum knew exactly what career he wanted to pave. At 16, he participated in the National Junior Culinary Team of Wales, competing on the world stage and learning from some of the best chefs in the industry. Calum then went on to train at Shrewsbury College, earning his Level 1 and 2 City & Guilds in Professional Cookery, before building a strong foundation in high-pressure environments, working in rosette and Michelin-starred kitchens across the UK. Three years ago, he joined Shrewsbury School and transitioned to Independents by Sodexo in August 2024 when the team secured the catering contract.
The move to Sodexo marked a turning point for Calum, who was drawn to the company’s reputation and approach. “They’re an industry leader with a clear vision,” he says. “From day one, senior management welcomed us with open arms. Their support and feedback have pushed us in a new direction – one that’s all about striving for excellence.”
As part of a team that values innovation, development and collaboration, Calum was promoted to become the school’s Head Chef within a year. He describes the milestone as a “huge moment” in his career: “Leading a team in my hometown, at one of the top independent schools in the country, fills me with immense pride.”
Leading a 20 strong school kitchen team and currently on the hunt for an apprentice, Calum’s leadership style is rooted in mentorship; he brings his wealth of experience to his team, sharing knowledge and encouraging innovation. What drives him now is the opportunity to shape the future of school dining. He’s committed to developing new concepts that provide students with nutritious, energising meals and believes Sodexo’s support has been instrumental in helping him push boundaries. “Everyone I’ve encountered within Sodexo has challenged me in all aspects of the business – from wastage to zero harm, and the daily operations of the kitchen,” he says.
A big believer in continuous improvement, Calum is inspired by 3 Michelin Star chef, Sven Erik Renaa, who judged him during his Culinary World Cup and Global Chef World Final stints. He enjoys Scandinavian food and often looks to Norway and Sweden for innovation ideas, saying: “I like to participate in these competitions to see what Norway and Sweden produce because they are so advanced and set trends.”
For those considering a career with Sodexo, Calum’s message is simple: be open, be curious, and be ready to grow. Looking to the future for himself, Calum is excited to explore Sodexo’s global opportunities and to continue pushing culinary boundaries. “I would like to push as far as I can and see what doors open for me,” he says. “Sodexo is a huge global organisation and there are so many different avenues that I could choose to explore.”
