Identity | Our Team
Meet the Team
We promote a culture of excellence, ensuring everyone has the tools and understanding to deliver the high standards our customers expect.
Executive Team
Steve Elkins
Founder
Steve has decades of experience in the chilled food industry and his wealth of knowledge & expertise is the foundation on which Fairoak Foods is built. After gaining a degree in agriculture he expanded his knowledge of food manufacturing at Geest launching Ranges such as Steam Cuisine and has held board-level appointments across many different food sectors from seafood to ready meals to soup.
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Anthony Rancans
Culinary
Anthony is responsible for the Culinary values across the business - working in close partnership with our customers and the manufacturing team to ensure that we are delivering to the highest standards we set ourselves. Anthony has a strong culinary background having worked at 2* Le Manoir and 3* Restaurant Gordon Ramsay and harnesses this experience to drive innovation across all categories we operate in, whilst leading a strong development & process function.
Chris Charalambous
Operations
Chris has a vast experience of manufacturing and the wider operations function. Having worked across a number of sectors , he has managed complex products and recognises the importance of the business values and how they impact across the entire function. Chris works tirelessly to ensure they are manifested in our Quality, Consistency and Customer service whilst continuing to grow and develop our manufacturing team to ensure they are ready for any opportunities as they arise.
Mahesh Yoganathan
Finance
Mahesh ensures our focus for excellence is continued across the finance function. As a Management Accountant with many years’ experience across a wide breadth of industry, Mahesh keeps a tight rein on the finances whilst delivering effective data that allows us to continue our exciting growth curve.
Angela Rosinelli
Technical
Angela ensures that our high culinary values are always underpinned by technical excellence. Angela has a huge repertoire of knowledge and experience in a number of different categories along with her wide microbiological expertise. Since joining Fairoak foods Angela has successfully applied her process driven, methodical and analytical skill set to upgrade our HACCP and QMS whilst delivering our 3rd BRC AA accreditation for our purpose-built factory in Woking.
Tom Babbs
Supply Chain
Tom has a wide experience and understanding of the chilled food supply chain. Toms attention to detail and excellent customer service ethos ensures that your orders are in safe hands. Toms approach’s his suppliers with the integrity required to ensure we build strong and lasting partnerships which benefits both our suppliers and customers alike. Tom will always keeps an eye on the bigger picture and deliver a supply chain that is fit for our customers needs
Key Team Members
Jaya Sakthi
Quality Assurance
Jaya brings a wealth of experience having spent 7 years in food manufacturing for companies such as Nestle. Previously as Head of Quality, Jaya was responsible for Quality Control, Internal Audits Pest control & calibration and has a good knowledge of HACCP and GMP Systems. Jaya has a BSc in Foodservice Technology
Kristian Wright
Development Chef
Kristian joins us from Natures Way where he has overseen development of brands such as Leon along with the major high street supermarket brands. At Fairoak’s Kris will be focused on growing, both our core categories along with some exciting innovation in both product and category development.
Sheny Karunakaran
Food Safety
Sheny has a Masters in Food Biotechnology, along with 6 years of technical experience covering both manufacturing and retail sectors. Having trained as a lead auditor, she keeps us all focused along with our suppliers, to make sure our BRC standards are constantly improving. Sheny is responsible for ensuring our QMS is constantly evolving so we deliver against our customers expectations, and has recently completed a wide ranging study covering the impact of Clostridium Botulinum in our cook chill environment.
