Sir Bill Gammell
Sir Bill Gammell was appointed non-executive Chairman of Genius Foods on 1st March 2012.
Sir Bill Gammell founded Cairn and was Chief Executive from the Company’s initial listing in 1988 until 30 June 2011. Sir Bill assumed the role of non-executive chairman on 1 July 2011.
He has over 35 years’ experience in the international oil and gas industry and was awarded a knighthood in 2006 for services to industry in Scotland. Sir Bill, who is an ex-Scotland rugby internationalist, is also Chairman of the Winning Scotland Foundation Advisory Board. He is a director of Glasgow 2014 Limited and a member of the British Olympic Advisory Board. He is also a member of the Asia Task Force and the UK India Business Council
Roz Cuschieri was appointed CEO of Genius Foods in January 2012.
After graduating with a BSc Hons in Pure Science from Aberdeen University, Roz started her career within the FMCG industry as National Account Manager for United Biscuits, handing accounts including McVities and Marks and Spencer. In 1993, Roz moved to Scottish and Newcastle where she was appointed as Director of Marketing – Off Trade. 1998 saw Roz’s shift into the bakery industry, where she spent the next 12 years with Warburtons and in 2004 was promoted to Commercial Director. During this time the Warburton brand grew to hold the No 2 UK grocery brand position by value.
Roz also holds non-executive positions on the boards of Marstons PLC & Lightbody Ventures.
In September 2010 Roz joined the Genius Team as Commercial Director.
Lucinda Bruce-Gardyne founded Genius Foods in 2009.
Lucinda’s family founded Lyons – Britain’s first food ‘empire’ – and ran it for the best part of 70 years. Although Lucinda shares her parents’ flair for cooking, she took a degree in Physiology, which provided her with a scientific understanding of the human body. It was only after leaving university that Lucinda thought she would temporarily indulge her love of food by enrolling on a cookery course at Leiths School of Food and Wine.
Lucinda was soon offered the job of being a section chef in the Michelin-starred restaurant, Bibendum. It was shortly after that the award winning author accepted a job cooking in Tuscany and it was there that she first developed a fascination for baking bread.
On returning to Britain, Lucinda started her own catering business, named Thyme and Place before moving back to Leith’s as a teacher. It was at this point, Leiths asked Lucinda to write the 800-page Leiths Techniques Bible in conjunction with Sue Spaull.
During the four years it took to write it, Lucinda had her first two sons. The book was awarded the Gourmand Food Book Award 2003 and was also voted on to the list of The Top Ten Best Cookery Books Ever by Waitrose Food Illustrated.
At six months old, Angus, Lucinda’s eldest son was diagnosed with severe allergies to dairy products and eggs. On attempting to cater for his dietary requirements she would discover that her second son, Robin was a diagnosed coeliac. Opportunity and acclaim gave Lucinda the impetus to write a second book, ‘How to Cook for Food Allergies’. The book illustrates how to substitute the five main allergens with allergy-free ingredients in 100 of the nations favourite dishes.
On embarking on the slow process of searching for substitutes she learnt just how dense and heavy the gluten-free bread alternatives were; so decided to do something about it. After hundreds of attempts, 4 years and a broken oven Genius was born.
Stella Morse was appointed CFO of Genius Foods in June 2012.
After graduating from university with a 1st Class Hons. in Economics, Stella joined Price Waterhouse Coopers in London and qualified as a Chartered Accountant in 1991. In 1993, Stella started her career within the FMCG industry at Mars and subsequently joined Highland Distillers as Corporate Development Director in 1996. After a three-year period where she worked as UK Transactions Leader for Scottish Power PLC, she rejoined the FMCG industry in 2003 and was Finance Director of Scottish & Newcastle UK the UK’s biggest brewer until it’s sale in 2008.
She has extensive M&A experience having led Scottish & Newcastle’s acquisition of Bulmers cider, and established the Maxxium JV between Highland Distillers, Remy Cointreau and Jim Beam.
Edward Murray was appointed as Non Executive Director of Genius Foods in March 2012.
Edward is a member of The Institute of Chartered Accountants of Scotland and has spent over 20 years as a corporate financier with British Linen Bank advising companies on strategic issues, fundraising and flotation.
Since 2004, Edward has developed a portfolio of non-executive interests, including W A Baxter & Sons, a premium branded food manufacturer. In addition to financial focus, he brings experience of assisting companies in their strategic development, with a view to maximising shareholder value.
Edward was appointed as Chairman of Genius Foods in 2009, a post he held until March 2012.
John Dunsmore was appointed as Non-Exec Deputy Chairman of Genius Foods in March 2013.
John joins Genius from the C&C Group, where he was CEO from 2008-2011. After studying English at Manchester University, John joined Scottish & Newcastle PLC as a graduate trainee.
He then worked for over a decade in the City as an analyst for a number of firms (including Natwest Securities, where he was Head of UK Equities) before returning to work for Scottish & Newcastle 1996. John was appointed CEO of the company in 2007 until its sale in 2008, at which point he joined the C&C Group as CEO. John was responsible for turning the company around and setting it on a growth platform. John was appointed as Non-Executive Director of Genius Foods in June 2012 and subsequently Non-Exec Deputy Chairman in March 2013.