Executive Head Chef, Jens Nisson becomes a Director at Bubble
Bubble Food’s, marketing manager Vanessa Williams sat down with Jens Nisson about his new role as one of the directors of Bubble Food and what his plans for the future of Bubble are.
Since 2014, Jens Nisson has been a fundamental part of the Bubble Food team, as the Executive Head Chef he has led the company in innovative directions by creating bespoke menus with inspiration from his travels around the globe. As a Michelin Star trained chef, Jens has worked consistently over the years in being able to bring the style and quality of a Michelin Star restaurant to the catering industry, ensuring that food, drinks and service is always exceptional.
In his new role as one of the two directors at Bubble, Jens hopes to strengthen the core of the company structure while continuing to develop the food and drinks menus and the teams that produce them to keep Bubble at the forefront of the event catering industry in London and beyond. He also looks forward to working on a range of unique projects with new and long term clients.
What are your plans for growth of the business?
“Over the years I’ve seen the Bubble product evolve and at the same time I have seen opportunities in different areas of the industry open up. Growing the business is one of my focus points by introducing Bubble to the luxury wedding market, including Asian weddings with bespoke menus reflecting their culture. I also plan to focus on overseas events, I think everyone would benefit from a bit of the Bubble magic. As our presence online grows, enquiries for international events have increased and we’re definitely capable and adaptable. In order to keep ahead of the game, we are also constantly honing our menus, we work with great suppliers and local producers and have built relationships with other chefs and restaurants. I also hope to increase awareness and understanding of the unique Bubble brand, I am extremely proud of what we do and they way we do it. Although our plans are to grow and evolve, I plan to keep the business size where we are able to focus on minute detail to ensure the guest experience is still at the centre of what we do.”
What are you looking forward to about your new role?
“I am looking forward to learning about the aspects of the business that I have not been apart of before. I have been heavily focused and involved with the team in the kitchen and now would like to work closely with other departments. I also see this as an opportunity for me to have a platform to inspire others to be as excited about Bubble as I am. What’s important is not only growing the business but ensuring the team is happy and are learning constantly, focusing on creating a kind environment where people are excited and proud to work.”
Do you have any exciting creations in the pipeline for summer?
“I always love the quirks and humour in our food concepts, the presentation and styles so expect to see some interesting new ideas. The brilliant and inventive new cocktail menu that we’re trialling right now and can’t wait to showcase this. I have also been hugely inspired by the light, botanical food menus created by Ollie for our Chelsea Flower Show pop up so you can expect to see some gorgeous floral dishes this summer.”
As a company we are thrilled about Jens being promoted to Director. Our Managing Director, Michael Collins spoke highly of Jens Nisson and his contribution to Bubble Food. “Jens, his continued commitment, passion and drive at Bubble has seen the company grow financially while still maintaining high standards, he continues to outshine when it comes to creativity. I was very pleased to promote Jens to a company director in our 20th year and I’m very excited for what the future holds.”