Eight point Two Hinemoa
in Birkenhead, Auckland. This restaurant was voted ‘Best New Comer’ & 'Best
Casyal Dining' in Metro Magazine 3 weeks after I arrived.
|2006 - 2007
|Sole Tutor of the Cookery School
The New Angel Restaurant owned by John Burton-Race. Plus I
was the Research & Development Chef for the restaurant.
During this time we had numerous good reviews from the clientele that can be viewed on the
References part of this website.
|2004 - 2006
The New Angel Restaurant, Dartmouth, UK.
This restaurant was opened following John Burton-Race’s 6 month trip to France
and subsequent TV programme ‘French Leave’. I was part of the subsequent sequel
for the TV program ‘Return of the Chef’, where filming was done in the kitchen
during actual live service. I helped with the kitchen design, specified all
kitchen equipment, was in charge of the procurement of food from local growers
only, setup the menus and helped with the employment of the kitchen staff.
This restaurant gained its first Michelin Star after only 7 months, plus
in 2005 it was voted as ‘A.A. Restaurant of the Year’
|2000 - 2004
‘Effings’ Fine Foods, Totnes, South Devon, UK
Effings was a unique concept of business, combining different elements of fine
food together in one place. If offered lunches, gourmet take away food and an
I prepared on site and from scratch all the terrines, high quality lunches,
charcuterie products, gourmet meals and all the fine food at the delicatessen.
Mathew Fort a British food critic gave Effings 16/20. This was published in The
In my capacity of Head Chef, I was able to choose and order produce, organise
precise kitchen management and arrange menu compilation. I participated in
profit loss control and during my tenure takings and profit margins increased
|1996 - 2000
|Owner / Operator
Marriage’s Charcuterie / Delicatessen, Milford, Auckland, NZ
For a period of 4 years, I ran one of the few Charcuterie / Delicatessens in
I redesigned the interior of the premises and opened a small restaurant area
that seated 20. I prepared and made fine quality products such as pates,
terrines, preserves, conserves as well as gourmet take away meals for two.
Examples of these meals are: Venison casserole with a bitter chocolate sauce;
Rabbit braised in tomato, garlic and bacon; Duck legs simmered in red wine and
raspberries; Lamb with apricots and prunes; Green chicken curry with fresh
During this period I specialised in catering for small dinner parties whether
at the business premises in the evenings, in client’s homes or take away for my
clients to serve.
|1987 - 1995
|Chef de Cuisine
L’Ortolan Restaurant, Shinfield, Reading, UK
The L’Ortolan opened in October 1986 by John Burton-Race, with whom I had
worked previously at Les Quat’ Saisons and Le Petit Blanc in Summertown,
I was responsible for all ordering and menu compilations, management of the
kitchen and in charge of the brigade of ten therein as well as Health &
Hygiene Officer. Within a few months the restaurant gained a Michelin Star and
over the years won numerous awards. These being
Two Star Michelin, Three Star Egon Ronay, Five Star A.A, five out of five
Good Food Guide, 17 out of 20 Gault Milleau, Egon Ronay Restaurant of the Year,
Good Food Guide Country Restaurant of the Year, to mention a few.
|Whilst at L’Ortolan Restaurant, we competed in
the Culinary Olympics representing Great Britain in Madrid against
thirteen other nations and won
one Silver Medal, two Gold Medals, a and
one Platinum medal for Best Chef.
|We compiled menus for
British Airways transatlantic
flights to New York
on Concorde and wrote recipes and contributed to the compilation of the
book J Burton-Race, Recipes of an English Master Craftsman.
We also coached actor/comedian
in techniques of cookery for the
BBC TV series ‘Chef’.
came to work at the restaurant to do a ‘stage’. This means that he came to the
restaurant to experience different techniques & styles to increase his
Thatcher’s Hotel and Restaurant, High Street, Thame, Oxon, UK
Responsible for all kitchen aspects: menu planning, menu translation,
purchasing, hygiene & employment of permanent & casual staff.
192 Wine Bar and Restaurant, Kensington High Street, London, UK.
This was a temporary position whilst the
Chef was on a sabbatical to Roanne, France. As Head Chef I was responsible for
compilation of menus, pricing policy, purchasing and employment of staff
working to a profit margin of 60% in this busy 60 seater restaurant.
Le Manoir aux Quat’ Saissons, Great Milton, Oxford, UK
Raymond Blanc closed Les Quat’ Saisons in March 1984 and in the same month
opened Le Manoir. This was a unique opening with Two Star Michelin status with
As head Chef I was responsible for all aspects of cuisine and administration
including placement of orders, pricing policy, hygiene, hot plate supervision
and a brigade of fourteen.
The Manior gained numerous awards and accolades, achieving
Two Stars in
the Michelin Guide, five out of five Good Food Guide, Three Star Egon
Ronay Guide, Five Star A.A, ten out of ten Sunday Times Restaurant of the Year
and Egon Ronay Restaurant of the Year.
|1982 - 1984
Les Quat’Saisons Restaurant, Summertown, Oxford, UK
The Restaurant was owned by internationally famous chef Raymond Blanc and I
assisted in menu compilation, organising the purchase and picking of fruit
& vegetables from a local farm. I was responsible for all aspects of
ordering and management of cuisine. This 50 seater restaurant had a
Star Michelin, Egon Ronay Restaurant of the Year and five out of five
Good Food Guide.
Leading up to the opening of Le Manoir, designs and blueprints were drawn up by
Raymond Blanc and me for the kitchen. All ordering for the opening was my
|1978 - 1982
Michael’s Nook Country House, Grasmere, Cumbria, UK
Michael’s Nook was my first position as Head Chef having a brigade of five. My
responsibilities included the day to day running of the kitchen, for breakfast,
lunch & dinner with menu compilation to supervision of the kitchen garden.
In 1981 the restaurant was awarded an
Egon Ronay Star
Red M in the
Whilst at Michael’s Nook the owner purchased The Wordsworth Hotel Grasmere
& The Singing Birds restaurant Grasmere for which I was responsible for
ordering and staff placement.
The Carved Angel Restaurant, Dartmouth, South Devon, UK
My induction here started in the restaurant learning silver service and
understanding how the “front of house” functioned. I moved into the kitchen as
Joyce Molyneux’s Second Chef and assisted with menu compilation whilst
undertaking voluntary work on the restaurant allotment. My knowledge of fresh
fish preparation and cooking increased in this coastal restaurant. Game when in
season also featured highly.
The restaurant received
One Star Michelin, Good Food Guide Country Restaurant of
the Year and a Two Star Egon Ronay.
I also took part in an international trade fair at Caen in Normandy, selling
British produce such as cheeses, wines, confectionery, meat, poultry, cakes,
biscuits and gateaux’s.
|1975 - 1976
The Savoy Hotel, The Strand, London
My first formal training after leaving college included all aspects of pastry
work under Mr Ian Ironside and Mr Silvano Trompetto. Training included
chocolate work, pulled and spun sugar, ice creams, sorbets, buffet work and
I was responsible for the afternoon tea trolley, petit fours, amuse-gueules and
late night room service. (in the nicest possible way of course)
|Diploma In Professional Cookery & Related
– 3 year course.
First Class Pass in:
Basic & Advanced Professional Cookery & Kitchen Practice;
Cookery Theory; Food Service;
Appreciation; Commodities, Calculations & Costings;
Hotel Engineering & Practical Establishment Maintenance;
Nutrition; Dietetics; Hygiene & First Aid.
The Royal Society of Health Certificate in Hygiene of Food Retailing &
Catering Certificate No 80469.