Having taken a year away, its back to F1 I go…
Hi, I’m so glad you’re here.
My name is Rebecca, but everyone calls me Becs.
Originally from a small village in Bedfordshire, i’ve now settled in Oxfordshire.
After finishing my A-Levels I spent 2 years working in a pub close to where I grew up, learning the basic skills of cooking within a working kitchen . During this time, I was honoured to gain a place on the highly regarded Le Cordon Bleu 2013 scholarship programme. Whilst I didn’t gain a place on their prestigious Grand Diplôme, I do believe that taking this chance , and stepping outside my comfort zone, cemented my decision to pursue a career in hospitality.
It was following this that I decided to pursue further education and gained a place on Tante Marie’s Intensive Cordon Bleu Diploma (class of 2014). A fast paced two term course that covers building practical skills from time management to knife skills, along with practical cookery lessons and detailed demonstrations from Tante Marie staff and industry leading experts which allowed me to confidently dive into a fruitful career.
Through connections with Tante Marie I was offered a commis chef role with Absolute Taste following my graduation, based at the elusive McLaren Technology Centre.
After 2 very advantageous years, I moved onto a role with Compass Group. Based in Grosvenor Square in Mayfair, within the corporate hospitality team working within a members club for KPMG. From canapé and bowl food functions, to afternoon tea, fine dining three course dinners, business breakfast and brunch events. I further developed my skill set and learnt the true importance of respect within a kitchen, time management and organisation.
At the beginning of 2017 I was offered a role on the race team with McLaren Racing. At the time, Absolute Taste supplied the catering to the team within F1 so it was a no brainer that this opportunity was not one to be passed on. So I returned to AT for the second time, but now in a travelling role. During my first two years I was also lucky enough to work across various other sporting events, including British Touring Cars, Volvo Ocean Race and Formula E.
Bearing in mind that I never thought I was the travelling type, this role changed my perspective on everything. After 5 amazing years travelling with McLaren I jumped over to join Williams Racing for a further 2 years.
Leaving F1 was something I didn’t take lightly, and I struggled to readjust to being at home 24/7. After some time and a lot of thinking, I made the decision to go self-employed and thus launched Chef Becs ltd. Still to this day I am so grateful to everyone that gave me an opportunity in 2024. Allowing me to thrive in new situations, meet new people and experience environments and roles I’d only ever dreamt of from afar.
2025 rolled around and I was completely ready for another year working for myself and creating new and exciting opportunity. However, the universe had another idea in mind.
In February I received a phone call from an old colleague and respected friend, who offered me the opportunity to return to F1. This time, as Head Chef for McLaren.
So now, here we are…
To return to McLaren, even F1, was so far from my mind. Ultimately saying yes, was the easiest/hardest decision to make.
With an incredibly strong and talented team of chefs by my side, and an equally strong and support wider team, I can hand on heart say it was the best decision I could have made. fast forward 6 months and we’re nearly at the end of our first season of F1 together, and very much looking forward to the next.