Our People

One of a kind? Different stories. Shared values. The daily interactions of hundreds of diverse people go into ensuring working here is special. The environment is collaborative and highly rewarding and everyone from the Head Chef to the Concierge goes the extra mile to live our values and deliver excellence to our members. Here you can read about the careers of some of our key people. 

Ken Omondi

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Great Gallery Head Waiter

Ken joined the Club almost six years ago and has progressed from Commis Waiter to Chef de Rang and into his current role of Head Waiter in the Great Gallery,  a fine dining restaurant  that serves up to 90 covers each day.

Ken explains, ‘I received invaluable training from Head Waiters and Supervisors throughout my early years at the Club, and I do the same for my own team. I’ve also been given several other training opportunities including Wine Training Level 1 and Train the Trainer, and I’m currently the Trainer for the Great Gallery. Everything is unique – the amazing environment, the relationship with members and the opportunities and encouragement all staff have to take on personal development and to grow further into their role’.

Moses Solomon

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Food and Beverage Manager

Moses joined the Club as Food and Beverage Manager based at Woodcote Park in Epsom following a long period at Flemings Hotel in Mayfair. He was pleasantly surprised by  the Club’s complete commitment to personal development and the open culture that provides scope for people to share ideas.

Moses explained, ‘When I started at the Club in 2015, I was genuinely apprehensive about leaving the hotel environment I’d previously worked in. In hindsight it was a great move – in fact, the best of my career. There are common values shared by all our people, designed to ensure an enjoyable working environment and the best in service standards to our members. The support is stunning, be it training courses to develop your skills or the comprehensive benefits package offered by the Club. In my first year I have proposed a number of initiatives to the Management Team, and these have been accepted and introduced. These include a Member Satisfaction Tracker to measure the teams’ performance, and an Onboarding Plan that ensures new starters get every opportunity to fully understand the culture and values of the club. There is always so much happening at the Club, with the Woodcote Park Lounge redevelopment just completed and now we are focused on the opening of Stirling’s Restaurant and Cocktail Bar. There is a constant focus on improvement and people are encouraged to work on their own initiative. I was very proud to win the Empower Manager of the Year in my first 12 months.’

Philip Corrick

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Executive Head Chef

When you’ve been Executive Chef at establishments like the Westbury and Grosvenor House, it takes something special to impress. However, 26 years ago that is exactly what the Royal Automobile Club did for our Executive Head Chef Philip Corrick. Philip explains, ‘When I joined I quickly realised that we would need to raise the profile of the Club as a career destination for chefs, and I immediately set about utilising my networks and experience to recruit, retain and develop top talent. With the complete support of the Club Board, I set out a leadership approach that gave chefs the scope to use their skills and experience in creative ways, while also providing opportunities for them to work with top chefs at prestigious restaurants across Europe. Over time this has led to many of our people working at Michelin starred establishments in Spain, France and Italy, and contributing at prestigious events like the Entente Cordial Celebrations and the Queens 80th Birthday at Pall Mall.’
Philip continues to nurture the Club’s chefs and develop the restaurants to an exceptional standard, and in 2015 the Club launched The Annual Philip Corrick Scholarships in recognition of his achievements and success.

Richie Wilkins

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Senior Sous Chef - Woodcote Park

Richie has worked at Woodcote Park for 12 years and is very positive about his time at the Club and the general kitchen environment. He explained, ‘I work directly under the Head Chef and have considerable responsibility for delivering the highest standards of performance and food. A passion for excellence is critical and the Club Management – in particular our Executive Chef Philip Corrick – has developed my skills and experience. I have also had invaluable encouragement and support from a number of Head Chefs and enjoyed secondments to Michelin starred restaurants in London, Spain and France. My progress has been both challenging and highly enjoyable and I feel there is still scope for me to progress further here.’

Boglarka Badonyi

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Human Resources Administrator

‘I have been with the Royal Automobile Club for five years, having started as a Receptionist in 2011. The working atmosphere was always great and I liked my team and my job. The Club then provided me with an opportunity to progress my career within the department and I was promoted to Supervisor at the beginning of 2015.

Over the years I changed my mind about what I wanted to do in the future and was considering studying HR at masters level. The Club provided an amazing opportunity for me to apply for the Sue Brownson Scholarship Award and I was successful, meaning I was granted a fee towards my university tuition. I started my studies in 2015 and I have been studying since.

By a lucky turn of events I saw an internal advertisement for an Admin vacancy within the HR Team in October 2015. Due to my studies in HR my application was accepted and I have since been working within the HR Team. I consider myself really lucky and I realise that without the club’s help my career shift would not have gone so smoothly. I have always been happy working with the Club, and I believe it has a magical power in supporting career development.’