Jay Burgesson-Carter
Founder & Director
Jay’s doting English mum and West African dad surrounded him with food, tradition and culture. From his fond memories visiting his Ghanaian family in West London to serving drinks at his parent’s legendary dinner parties he caught the hospitality bug early, which has driven him ever since.
Fifteen years and thousands of events later, he has extensive knowledge leading several of the Capital’s award-winning events catering companies, acquiring and managing exclusive venue contracts and preferred supplier status whilst working alongside and representing major blue-chip clients, luxury brands, celebrity chefs, British Royalty and leading industry event agencies. He believes in keeping his finger on the pulse and visits Africa amongst many other food meccas every year – for research of course!
What’s your favourite venue? The Tower of London.
What’s your favourite food? All of it (except baked beans, I have an actual phobia).
One unusual event experience you’ve had? It's not for public consumption.
Guilty food pleasure? Fish and chips, I could eat it for breakfast, lunch and dinner for the rest of my life and be content - gosh that’s boring isn’t it!
Best thing about The Ripe Avocado? We're a privately owned start-up so get to make our own rules.
Samuel Baeza
Executive Chef
Samuel has hospitality running through his veins after training to become an air steward in his native Seville he decided it was time to follow the bright lights of London working in some of the capitals hottest new restaurants and private members clubs before moving to The Gherkin as Head Chef catering for weddings, corporate events and private celebrations.
After a successful stint working as Head Chef for Dishpatch and with notable chefs such as Angela Hartnett, Fergus Henderson and José Pizarro to deliver their Michelin starred meals to peoples’ homes he relished the opportunity to join Jay on the Avocado journey.
What’s your favourite venue? Royal Exchange and The Gherkin.
What’s your favourite food? Quite hard for me as I'm a food lover, but I’m passionate about Japanese cuisine, and grandma's food from Seville - a really good pot of braised beef cheeks! It brings back so many warm memories of family gatherings and special occasions.
One unusual event experience you’ve had? Whilst working at the Gherkin, the whole city had a power cut, and we have to evacuate the building (41 floors) quite scary and painful.
Guilty food pleasure? Anything deep-fried, in particular chicken!
Best thing about The Ripe Avocado? The freedom of shaping an independent company with a great team.
Lucy Robinson
Head of Events
Born and raised in sunny Lancashire, Lucy moved to London in 2015 to study Interior and Spatial Design at the Chelsea College of Art where her part-time job landed her in the buzzing London events scene. She earned her hospitality stripes working for a multitude of the great London event caterers and across a portfolio of prestigious venues. Lucy caught the creative bug and moved into a full-time events and social media role before joining a specialist venue management caterer and becoming Head of her own venue where she met Jay. After many successful years working together, Lucy decided to join him on The Ripe Avocado adventure.
What’s your favourite venue? The Orangery at Kew Gardens - SO beautiful!
What’s your favourite food? I still dream about an Nduja pasta dish I had in Calabria - I imagine that's how heaven tastes.
One unusual event experience you’ve had? A Halloween themed wedding in a church basement - beautiful but... interesting.
Guilty food pleasure? Dairy milk chocolate.
Best thing about The Ripe Avocado? Us - the team!
Travis Scott
Senior Operations Manager
With deep roots in London, Travis brings together his culinary background and event management experience to create memorable experiences through food, culture and hospitality. After training as a chef, he went on to work across leading event companies and prestigious London venues, developing a reputation for creativity, precision and exceptional attention to detail. A passionate traveller, Travis draws inspiration from different cultures and brings an open, inclusive perspective to his work. Guided by his faith, he is driven by purpose, service and excellence, with a genuine passion for bringing people together.
What’s your favourite venue? My favourite venue in London is Banqueting House. The celling alone is to die for! I’ve always said this would be my ideal wedding venue!
What’s your favourite food? My favourite food is Caribbean food, for me, nothing compares to it - it’s full of flavour. JERK PORK all day long!
One unusual event experience you’ve had? The very first Burns Night that I had the pleasure of running. It was fascinating to experience Scottish heritage - I loved it! The thing I remember most was the cutting of the haggis and the traditional dancing!
Guilty food pleasure? Apple Crumble (made by my BFF) with Madagascan vanilla bean custard.
Best thing about The Ripe Avocado? The Ripe Avocado makes you feel seen.
Louise Millar
Sales & Events Manager
With a background in performing arts, Louise became intrigued by the world of events whilst attending various events as a dancer and performer. That curiosity soon became a career, leading her to work at numerous venues within London’s lively events scene and across the UK. Louise thrives on the energy, the people, and the constant variety the industry brings, and will happily admit she has a soft spot for a luxury wedding. Organised chaos is very much her happy place, which, safe to say, makes her a natural in the world of events!
What’s your favourite venue? Cutty Sark
What’s your favourite food? This question will keep me up at night because how do you choose!? So many factors to consider. I love a crunch, I love comfort food, potato is such a staple in my diet. I simply cannot pick.
One unusual event experience you’ve had? A surprise appearance from Skywalker and Darth Vader during a first dance... a complete secret planned by the groom. He proceeded to have a lightsaber fight during the dance, the bride was not best pleased!
Guilty food pleasure? Cinnamon buns! But without the icing, I purely want the cinnamon sugar goodness.
Best thing about The Ripe Avocado? Being part of a like-minded passionate team! If you can laugh with your colleagues you know you are part of a something special.
Jose Dos Santos
Sous Chef
Originally from Portugal, Jose brings extensive experience running the pass for leading London catering groups, having delivered luxury dining in some of the capital’s most complex and prestigious spaces, from the Guildhall to the Natural History Museum. Known for his calm precision under pressure, he brings strong operational control to high-profile and large-scale events. His culinary style sits between Modern British and the bold flavours of his Portuguese heritage, with expertise in live-fire cooking and BBQ. A passionate baker, he is drawn to Portuguese pastries and the craft of a well-finished dessert.
What’s your favourite venue? The Natural History Museum.
What’s your favourite food? I love Indian, Chinese and PROPER Portuguese BBQ.
One unusual event experience you’ve had? Whilst delivering a Christmas dinner as part of an in-house catering team in Mayfair, there was a power cut so everyone was evacuated and the party cancelled. I stayed all night to organise the fridges with my phone light. It was challenge!
Guilty food pleasure? A perfectly made, authentic Portuguese pastry - flaky, creamy - exactly how it’s done back home.
Best thing about The Ripe Avocado? I would say the team for sure. It's like small family working together.