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!

Chef of the Week: Begonya Sànchez, Head...

12 May 2022

How long have you worked at your current restaurant? I have had the opportunity to take part in the opening of the Restaurant (Chotto Matte) in 2013. This was one…

Chef of the Week: Stephane Delourme –...

28 April 2022

How long have you worked at your current restaurant? I have been with the Stein family business for 24 years. I am currently group chef for Stein’s, previously I was…

Chef of the Week: Enrique Alvarez, Head...

21 April 2022

How long have you worked at your current restaurant? I have been working at Le Monde for the last 4 years. Where did your passion for cooking come from and…

Chef of the Week: Charlie Hibbert, Chef...

14 April 2022

How long have you worked at your current restaurant? The Ox Barn at Thyme opened in December 2018 and I started about 6 months before opening, so coming up for…

Chef of the Week: Bettina Campolucci Bordi,...

7 April 2022

How long have you worked at your current restaurant? The short answer is I don’t have a restaurant. I am a freelance plant based chef with a passion for sustainability.…

Chef of the Week: Ben Routley, Head...

31 March 2022

How long have you worked at your current restaurant? I’ve been at The Farmers Arms in Combe Florey for just over 2 years. Been a struggle with covid & lockdowns.…

Chef of the Week: Ashleigh Farrand, Head...

17 March 2022

How long have you worked at your current restaurant? Just under 3 years, I started as Sous Chef and took over as Head Chef last June. Where did your passion…

Chef of the Week – Daniel Galmiche,...

10 March 2022

How long have you worked at your current restaurant? For now, I have no restaurant, but I do consulting, guest chef and demos. Where did your passion for cooking come…

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