James Buckley – Director of Culinary, Levy UK + Ireland
James began his journey at Compass in 2002 as Sous Chef where he rose through the culinary ranks and worked across a number of sectors and businesses, gaining valuable experience. His story continued with Levy in 2014 where he joined ExCeL London, home of world-leading events, as Executive Chef. Three years later he took responsibility for Levy’s London sites and in 2019 took up his current role as Director of Culinary.
In his current capacity, James spearheads menu development and introduces new culinary concepts, with a strong emphasis on sustainability—an ethos deeply ingrained in Levy’s culinary approach. Additionally, he prioritises chef progression, ensuring chef apprentices experience working at some of the UK’s biggest sporting and entertainment events; and managing Levy chef partners and ambassadors.
Passionate about sustainability, James is known for his catchphrase “food for today that makes tomorrow possible”, which serves as a guiding principle for him and his team of up to a thousand chefs on a busy day. He is an expert at utilising the whole ingredient, whether that be a vegetable, carcass or fish. Outside the kitchen James can be found visiting suppliers, evaluating their credentials, and gaining insight into the entire operational process from source to shipment. His proudest achievement is revolutionising the traditional burger by incorporating 50% plant-based proteins and 50% beef, resulting in a significant reduction in carbon emissions across the Levy estate.
James’s passion for cooking runs in the family, inherited from his father, who enjoyed a culinary career spanning fifty years, culminating at Compass. James’s daughter, Hope, shares his enthusiasm for all things culinary and has already begun her journey as an aspiring chef, having worked under her dad’s mentorship at the prestigious Brit Awards.
