Operations Director
Mark oversees the day-to-day activities of the business at the VSC, he joined the venue in 2012. Mark has over 20 years’ experience in the hospitality industry having trained as a chef before studying Hotel Management. He has worked at venues including: Hand Picked Hotels, Phyllis Court and the Carlton Club.
Contact Mark
T: 0207 616 8306 | E: Mark.field@vsc.co.uk
Event Sales Manager
Joanna proactively generates income from event and conference hire of the VSC’s space to support the Club’s charitable objectives. She joined the venue in 2018. Joanna has worked in events and hospitality for a number of years and her previous roles have included working as General Manager for Compass Group where she managed the restaurants and cafes at House of Fraser, Oxford Street, and Sales and Events Manager at Sydney Town Hall and Customs House, a heritage listed venue in the centre of Sydney, Australia.
Contact Joanna
T: 0207 616 8354 | E: Joanna.lunn@vsc.co.uk
Executive Chef
Paul is responsible for all catering services at the VSC. He joined the venue in 2008. Paul has a wealth of catering experience that began at army catering college resulting in 24 years working for the Armed Forces across the world. His other catering roles have included running his own catering business in Camden and experience at KP Waterloo Hotel, Cinnamon Club Westminster, Dorchester and Fifteen, Peppermint Bars and Deleware North Wembley.
Contact Paul
T: 0207 616 8346 | E: Paul.mattocks@vsc.co.uk
Food and Beverage Manager
Kenny is currently the Food and Beverage Manager at VSC. Prior to joining VSC, Kenny lived in Tarragona, Spain where he worked for a year for a restaurant chain called La Tagliatelia. Before that, he spent fifteen years of his professional career in London working as a Food and Beverage Manager for Novotel, Ibis and Sarova hotels. In addition, he also served as an Operations Manager for Holiday Inn for a year and a half.
Contact Kenny
T: 0207 616 8309 | E: Kenny.McBean@vsc.co.uk
