With over 30 years of experience in the culinary arts, Shaun Smith-Roberts has built a distinguished career spanning fine dining, hospitality concept development, and media production. His journey began with an apprenticeship in the Royal Air Force, where he was exposed to diverse food cultures while serving dignitaries such as HM Queen Elizabeth II, HRH Princess Diana, and HRH King Hussein of Jordan. His time with the Queen’s Colour Squadron further refined his culinary expertise and deepened his passion for gastronomy.
After completing his military service, Shaun took on key roles in London’s fine dining scene, first as Sous Chef at Ménage à Trois in Knightsbridge, and later as Head Chef at a Michelin-starred restaurant, where he successfully maintained its Michelin status. His technical precision and creative approach led to notable collaborations, including work with Ian MacAndrew on A Feast of Fish and Keith Floyd on various books and publications.
In the 1990s, Shaun transitioned into television production, supporting Keith Floyd on multiple TV series and publications around the world, including Floyd Around the Med. This shift into media inspired him to pursue a BSc in Digital Technologies (Media Production) at Bradford University, enhancing his expertise in content creation and broadcast production.
Shaun worked with high-profile clients such as the Corinthia Hotel Group, focusing on staff training, business strategy, and brand development, while also contributing to various TV productions. To further strengthen his ability to develop and implement hospitality and media business strategies, he completed a Master’s (M.Ent.) in Knowledge-Based Entrepreneurship at the University of Malta.
At G&G Worldwide, Shaun leads creative development, branding, and digital strategy, ensuring hospitality and retail concepts are visually compelling and commercially effective. His combined expertise in culinary arts, media production, and business innovation drives high-impact projects across multiple industries.
