Leeds-born Townsend previously held roles at Michael O’Hare’s The Man Behind The Curtain in Leeds from 2015 until 2019, during which she also spent time developing her skills, working in kitchens in Finland and Spain, and at The Star Inn at Harome and Midsummer House. She was promoted to sous chef at O’Hare’s Manchester restaurant The Rabbit In The Moon in 2017, working alongside then head chef Luke Cockerill until 2018, before returning to work at The Man Behind The Curtain.
She moved to Birmingham to become sous chef at 670 Grams in 2020, after the birth of her daughter in 2019.
Townsend officially takes on the role at the end of April, taking over from Treadwell, who has become the restaurant’s executive chef.
“I’m excited to be taking on my new role at 670 Grams, and I’m also looking forward to continuing to build on what we are about, showcasing the vibrant flavours of the city,” she says.
“Drawing from the rich cultural tapestry that makes it such an amazing place to be, to continue to deliver our globally inspired menus using the highest quality ingredients.‘’
’‘But alongside that, I’m also looking forward to continuing to encourage young people, particularly females, thinking of joining the industry to join us on our journey as we look to develop our team for the future, by providing opportunities, including stagiaires and apprenticeships. Something really important to me, mirroring the opportunities I had to learn the all-round skills necessary to become an accomplished chef in a modern and innovative kitchen.‘’
Treadwell will continue to work alongside Townsend on a daily basis, as well as assisting with dish development and chef collaborations. He is also working on several up-and-coming projects, which will be revealed later this year.
“Sacha is a real talent in the kitchen, and from the day she walked through the door at Man Behind The Curtain, where I first met her, I knew that we’d found someone special,” adds Treadwell.
“So, I’m delighted she’s taken up the role as Head Chef at 670 Grams. I’m particularly excited about continuing to work with her and the team to further develop our relationships with quality regional producers to be able to continue to deliver the flavourful and innovative menus 670 Grams is known for.‘’
