Falcon Welcomes New Product Development Chef to Drive Culinary Innovation

experienced chef Chris Ewing joins the team

We are delighted to announce the appointment of Chris Ewing as our new Product Development Chef, strengthening our commitment to innovation, quality and chef-led solutions across the commercial kitchen sector.

With an impressive background in professional catering, having worked in senior roles in many different foodservice operations, Chris joins Falcon to lead the development and demonstration of our cutting-edge equipment, working closely with customers, distributors, and end users across the UK and beyond. With experience across many different sectors of our industry Chris is ideally suited to this important role within Falcon.

In this highly visible role, Chris will play a central part in bringing Falcon’s product innovation to life — showcasing the performance, efficiency, and versatility of Falcon’s equipment through live demonstrations, new product testing, menu development support, and customer training.

“We’re thrilled to welcome Chris to the team,” said Chris Clark, Falcon’s Managing Director. “His experience in the kitchen and understanding of the challenges chefs face daily will be invaluable as we continue to design equipment that meets the real-world needs of professional kitchens. This appointment reaffirms our dedication to putting chefs at the heart of our product development process.”

Chris Ewing added  “I’m absolutely thrilled to be joining Falcon — a brand with such a rich heritage and a forward-thinking approach to product innovation. What really drew me to the role is the opportunity to work hands-on with cutting-edge equipment and help shape how it performs in real-world kitchens. I’m passionate about supporting chefs and operators, and I can’t wait to get going, engaging with customers, sharing ideas, and helping them get the very best from their Falcon equipment.”

With Chris’s appointment, Falcon continues to invest in culinary expertise as a cornerstone of its product strategy — ensuring that every innovation is built around what matters most to chefs: performance, reliability and results.