Acclaimed Belfast chef appointed Head Development Chef at Sysco’s new facility in County Antrim

Kyle Greer, Head Development Chef at the new Sysco Belfast facility, located in Crumlin, County Antrim

Sysco, Ireland’s leading foodservice specialist, has announced the appointment of celebrated Belfast chef Kyle Greer as Head Development Chef at its new Sysco Belfast facility, located in Crumlin, County Antrim.

The appointment marks a strategic move in bolstering support for the hospitality sector across Northern Ireland, with a strong emphasis on kitchen efficiency, sustainable sourcing, and culinary education.

Kyle Greer, renowned for his culinary leadership across some of Northern Ireland’s top kitchens, will bring his extensive experience to Sysco’s newest site, scheduled to open this September.

The facility will include a state-of-the-art development kitchen, designed to serve as a hub of innovation for chefs, suppliers, and food businesses alike.

A Vision for Culinary Innovation

In his new role, Greer will lead a comprehensive programme aimed at advancing smarter, more sustainable kitchen practices and fostering talent within the local food industry.

Mark Lee, Chief Executive of Sysco Ireland, welcomed the appointment, stating:

“I’m delighted to welcome Kyle to the Sysco team. His appointment is a key milestone as we prepare to open our new Sysco Belfast facility, complete with a state-of-the-art development kitchen, this September.

“Kyle brings not just deep technical expertise and leadership, but a genuine passion for the people behind the plate—from local farmers and producers to young chefs just starting their journey. His focus on sustainability, education, and innovation aligns closely with our commitment to supporting a stronger, more resilient foodservice industry across the island of Ireland.”

A Culinary Leader with Local Roots

Greer’s career includes senior positions at Europa Hotel, Malmaison, The Doyen, and the Balloo Inns Group, where he developed a reputation for excellence and innovation.

As Executive Head Chef at the Europa, he led a high-performing kitchen through the challenges of the pandemic, streamlining operations and developing scalable systems to meet high-volume demands.

Now, he turns his attention to strengthening Northern Ireland’s foodservice landscape—championing fresh, seasonal, and locally sourced ingredients while collaborating with hospitality businesses to optimise kitchen performance.

Investing in the Future of Hospitality

A strong advocate for education, Greer’s remit also includes building partnerships with schools, colleges, and training institutions across the region. He will mentor emerging chefs, providing them with the skills and guidance necessary for long-term success in the culinary arts.

Reflecting on his appointment, Kyle Greer said:

“Sysco’s values are a perfect match for mine. This role gives me the chance to give back to an industry that’s given me so much—while also being there for my wife Gemma and our daughter Fia.

“I’m especially passionate about promoting our fantastic local producers, supporting the chefs of tomorrow, and helping food businesses adapt and thrive in an ever-evolving environment.”

Raised in a family where food was a central part of life, Greer’s culinary journey began when he stood in for a breakfast chef—an unexpected moment that sparked a career marked by dedication, innovation, and excellence.

A former Chef of the Year who has cooked for Presidents and Royalty, Greer remains grounded in his belief in the power of food to transform lives.