This month, the spotlight is on our Professional Services Manager, Natalie. Her passion for hospitality, love of great food, and dedication to client success makes her an invaluable part of what we do. From her roots as a Chef to her behind-the-scenes work helping clients get the most from IndiCater, her journey is one full of flavour and fantastic stories.
Let’s get to know Natalie a little better…
Can you tell us more about your role at IndiCater?
I joined IndiCater in October 2017, initially as Training Manager, after being made redundant from a contract catering company that actually used IndiCater – so I already knew the benefits of the platform and how to use it. Since then, my role has evolved, and I’m now the Professional Services Manager.
In this role, I oversee several key areas including our support desk, client training, onboarding (or ‘mobilisation’) of new clients, and managing projects for existing clients. I also handle supplier EDI integrations. It’s a varied role that keeps me closely connected with both our clients and internal teams.
What’s your connection to the hospitality industry?
My career in hospitality began at college, where I trained to be a chef. I landed my first role in a staff restaurant with a contract catering company, and over time, I worked my way up to become a Chef Manager. During my time there, I was fortunate to work on some high-profile contracts, including P&O’s Head Office on Pall Mall and the Premier Automotive Group (home to Ford’s luxury brands) in Berkeley Square, Mayfair. I was cooking for the company’s President and Vice President, as well as hosting events for the motorsport world – back when Jaguar was racing in Formula One. I even cooked daily for team manager Niki Lauda, which was an incredible experience! There was no budget – just daily requests for whatever they fancied, which pushed my creativity in the kitchen.
Aston Martin was also part of the group, and since they supplied cars for the James Bond films, we’d regularly host events for the film crew during vehicle handovers.
I’ve always loved cooking for others. It brings me real satisfaction to see people enjoying my food.
Ironically, I’m quite a fussy eater myself, so I’d much rather cook than eat out!
What do you love most about IndiCater?
What I love most about IndiCater is the close-knit team environment. Being part of a smaller company means that everyone’s contribution really matters, and you genuinely feel valued for the work you do.
We work closely together across departments, which creates a great sense of collaboration and shared purpose. That teamwork directly benefits our clients, too – we’re always focused on delivering the best possible service and support.
What do you think the future holds for IndiCater, and how do you see yourself contributing?
As more clients discover the benefits of IndiCater, I see a really exciting future of continued growth. I love helping clients, solving problems, and making their day-to-day lives easier.
As we grow, I’m excited to keep playing that role, ensuring we stay responsive, supportive, and client-focused.
And when you’re not providing the best possible service and support at IndiCater, how do you spend your time?
When I’m not working, you’ll usually find me cooking in the kitchen and spending time with my 3-year-old grandson. One of our favourite things to do is a trip to the London Aquarium, which he absolutely loves.
Another big part of my life is my Staffordshire Bull Terrier, Bailey. I spend a lot of time training her for dog shows, and we’ve just qualified for Crufts 2026… so watch this space!
What’s your fav dish to cook or eat (or BOTH!)
When it comes to family get-togethers, I’m always asked to bring dessert, and my Banoffee Pie has become a tradition! I’ve recently updated it and turned it into a Banoffee Trifle – which has been a big hit.
As for my favourite dish to eat, it has to be baked cod with mozzarella and tomatoes, served with a lemon and parmesan risotto.
What’s the best piece of advice you’ve ever received, and why does it stand out to you?
“If it’s not good enough for you to eat, don’t serve it.”
It’s always stuck with me because it speaks to standards, pride in your work, and caring about the experience you’re creating for others.
If you wouldn’t be happy with it yourself, why expect anyone else to be?
Whether Nat’s supporting a client, whipping up a legendary Banoffee Trifle, or training her star Staffy for Crufts, her love and passion for our industry is unmatched.
We’re lucky to have her on the team, and we can’t wait to see what she brings to IndiCater next!
