Chef of the Week
The Chefs’ Forum ‘Chef of the Week’ is a badge of honour to be worn with pride.
It recognises generous contribution to the industry and positive role models for the next generation. It is a great opportunity for chefs to share their career story, favourite ingredients, culinary influences and mention anyone significant who has sparked their interest in cooking!
How long have you worked at your current restaurant? I’m the co-founder and chef of Dill ’n Pickle, a private-chef and catering company based in Bournemouth and Dorset. I run…
How long have you worked at your current restaurant? I have been working as a private chef for about 18 years, catering to a variety of clients. Where did your…
How long have you worked at your current restaurant? I am Head Chef at Humble Grape Battersea and have been in this role for 3 years. Where did your passion…
How long have you worked at your current restaurant? 4 months. Where did your passion for cooking come from and where did you learn your skills? My childhood. Cooking with…
How long have you worked at your current restaurant? I have worked at the Parkstone Yacht Club for 7 years. Where did your passion for cooking come from and where…
What food trends are you spotting at the moment? A return to nostalgic flavours with modern presentation, sustainable and locally sourced ingredients, and cross-cultural influences—especially from Asia—in fine pastry. What…
How long have you worked at your current restaurant? I have been working here for more than 10 years. Where did your passion for cooking come from and where did…
How long have you worked at your current restaurant? 11 years as the Head Chef at Exeter Golf and Country Club. I have been in the industry for 35 years,…
