A quarter of a century in the catering & leisure industry

The michelin star years

These years saw Jason playing around front of house in Hotels & Restaurants before donning his chef’s whites and starting a grueling journey that led him to the helm of some of London’s most prestigious restaurants.

The restaurant group years

Following his stint with the Roux Brothers Jason joined other great names such as Roy Ackerman & Justin de Blank initially in his whites before slowly moving to senior management roles with a repertoire of clients from music and film stars to royalty.

Café society years

Café Rouge took a hundred years of café society and swiftly planted them in high streets over the country aptly joined by Dome, Dragon Inns & Mamma Amalfi. Jason was at the beginning of a ten-year journey taking the group from 4 to 160 café bars in roles as diverse as operations director to purchasing & marketing director.

Premium restaurants fight back

Quality restaurants were flying back with successful brands such as Chez Gérard, Livebait and Bertorelli’s leading the way with Jason supporting the group as their commercial director running the purchasing, information technology and property functions.

The pub boom

Jason joined the Spirit Group and put pub food firmly on the map, which became a significant growth driver both for their 3,000 pubs and for the rest of the industry.

That successful drive continued in his role at SFI where the team took a group with an uncertain financial future to one of the most promising bar groups on the high st with premium brands now that outperformed the sector such as Slug & Lettuce, Ha Ha! and Havana.

The retail years

Jason joined Marks & Spencer’s and picked up a number of accolades for hospitality in M&S heading up over 100 restaurants and casual dining outlets and over 300 coffee shops in UK and over 60 global operations. Dramatic improvements to customer service, offer and ultimately sales & profitability resulting in the area becoming one of the key strategic business areas for the group. Jason was also responsible for the rolling out of around 50 new deli counters adding theatre in their food halls as well as revitalising their in-store bakery operation, bringing a new award-winning design concept to over 450 stores in under 18 months stealing significant market growth.

The gardening years

Jason recently joined Terra Firma as executive director with responsibility for food & beverage with The Garden Centre Group. Circa 140 Garden & Leisure Centres across the UK including brands such as Blooms, Sanders, Old Barn, Jack's Patch, Woodlands, Bridgemere, Wyevale, Heighley Gate and Country Gardens.

 

  • Name: Jason L Danciger
  • Personal Address: 13, Mexfield Road, Putney, SW15 2RG
  • Place of Birth: Carshalton, Surrey
  • Date of Birth: 2nd March 1965
  • Nationality: British
  • Driving License: Full car/motorbike
  • Marital Status: Married, French wife 'Claude'.
  • Children: Max Antoine and Eliot Scott

Hobbies & Special Interests:

Painting (oils),Cycling,Boating (coastal skipper/ICC/vhf/Advance Powerboat Cert)
Shooting (clays), Food, Poetry, Wine, Scuba Diving (Master Scuba Diver)

Professional/Trade Membership:

  • Chairman of Food Development Association
  • Fellow of Cookery & Food Association
  • Champagne Academician
  • Chartered Institute of Marketing
  • Chairman of the London Division CFA (Past)
  • Hon Sec of the Restaurant Services Guild (Past)
  • GMA Stork & Glass Club
  • Craft Guild of Chefs
  • Institute of Directors
  • Harvard Alumni
  • LM – AM ‘like minded business club’

Record of Employment:

  • 1978 Pickards Motor Hotel, Surrey. Waiter (part time)
  • 1979 Sutton Steak House. Barman (part time)
  • 1980 Merry Gourmet Catering Co . Maitre d'hotel
  • 1981 Interlude de Tabaillau Apprentice chef promoted to first
    English sous chef of this Michelin starred restaurant
  • 1984 Roux Brothers Chef de Partie promoted to chef de
    cuisine, working in Pulbot, Gamin, Gavroche, Gavvers & outside catering
  • 1987 Vault restaurant Chef/Patron
  • 1988 Salters Court Restaurant Chef de Cuisine
  • 1987/1990 (Part Time)
    SELTEC College Lecturing in cookery
    Central Television Filming Consultant (inc. Keith Floyd)
  • 1989 National Gallery, Justin de Blank General Manager
  • 1990 Pelican Group Restaurant Manager of 150 cover Café
    Rouge in Putney with group marketing responsibilities
  • 1991 Pelican Group Restaurant Manager of 300 cover Café Rouge in Hays Galleria with restaurant opening responsibilities
  • 1992 Pelican Group Operations Director
  • 1994 Pelican Group Marketing Director
  • 1996 Pelican Group Director of Purchasing
  • 1999 Groupe Chez Gérard Head of Purchasing promoted to purchasing director taking on responsibility for property maintenance
  • 2000 Groupe Chez Gérard Commercial Director, retaining procurement and property role as well as information technology; systems and e-commerce.
  • 2001 Director of Food
  • 2004 SFI Group Purchasing, Marketing & Catering Director
  • 2008 Head of Hospitality - Marks & Spencers