Industry Pro brings a wealth of expertise to the Kitchen CUT team

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Kitchen CUT has welcomed a new Solutions Consultant to our growing team to support the software rollout for many of our key customers.

Former Chef and Culinary Operations Manager, Bradley Cross, brings over 15 years’ hospitality experience to Kitchen CUT, having worked in some of the UK’s top Michelin Star kitchens.

Bradley joins us from the prestigious Le Manoir Aux Quat’Saisons, A Belmond Hotel, Oxfordshire, where he worked as a Senior Sous Chef, before taking on the roles of Kitchen Manager and Culinary Operations Manager. With his vast knowledge and first-hand experience using Kitchen CUT to optimise recipe management systems, Bradley played an instrumental role in modernising and optimising the hotel’s culinary operations before it closed for refurbishment in late 2025.

In his new role with us, Bradley will support the rollout of Kitchen CUT software across the other properties within our Belmond Hotels portfolio, as he did so successfully with Le Manoir aux Quat’Saisons.

He said: “Having worked in kitchens as a chef for 15 years and knowing the ins and outs of the Kitchen CUT system from a chef’s perspective, I am able to connect with culinary professionals on a deeper level and help them use the software in the most efficient way, depending on their specific operations. We want to work directly with chefs to not only save them admin time, but to also increase margins, consistency, and legal compliance in terms of allergens and nutrition.”

Bradley will now work alongside Kitchen CUT Founder and Michelin Star Chef, John Wood, to nurture and build important relationships with chefs during onboarding and beyond, and to provide ongoing, personalised support with our system.

Bradley continued: “When working in a 2 Michelin Star kitchen, I chose Kitchen Cut as I loved how user-friendly it was. Being able to take the team from paper to fully paperless recipes using tablets was a huge win and clearly demonstrates the system’s ease of use.

“When Le Manoir aux Quat’Saisons closed for its refurbishment, I had enjoyed working on the system so much that this role was a perfect fit for me. I love working with the team; they’re all great and really friendly. Everyone is keen to share their knowledge of the system and how they used it, and to offer support and time wherever needed. I’m really looking forward to working alongside John to build my chef consultancy skills and develop my knowledge of the Kitchen CUT software.”

John Wood commented on Bradley’s appointment: “We’re delighted to have Bradley on board with us. His knowledge and experience in hotel F&B operations are invaluable to our customers and he has already had a positive impact on the chefs we work with, particularly across our Belmond Hotels portfolio, where he has established relationships.

“We’re all looking forward to seeing what the future holds for Bradley and warmly welcome him into our growing team here at Kitchen CUT.”

Kitchen CUT currently work with over ten properties from the global Belmond Hotels group, with many more in the pipeline. We offer bespoke software solutions, from menu engineering and allergen management to data-led reporting and business analysis, tailored to each hotel’s needs.