What’s your role at Brend Hotels?
I’m based and work out of Saunton Sands Hotel in North Devon which is part of the Brend Hotels group. My position has developed over the years from Development Chef to now a role of PR Chef developing the Brend brand through cookery demonstrations/judging competitions and importantly nurturing the talent that we have within the group.
How long have you worked at your current restaurant?
I started work with Brend Hotels in 1991 as Head Chef of the Royal Duchy in Falmouth before taking on the role in 2007 as Development Chef. In 2010 I moved to North Devon to oversee food operations at Saunton Sands Hotel.
Where did your passion for cooking come from and where did you learn your skills?
I’m very lucky to have come from a family with European values about food, as my mother is Austrian therefore food always played an important part of growing up. As for learning skills I was taught the basic (which every chef should have) at Halesowen College, but you never stop learning you always develop and improve.
What do you enjoy most about being a chef?
My role now allows me to get out and about and meet farmers, fishermen and producers and I really believe in building close working relationships so much so that a lot of our suppliers have become good friends.
Name three ingredients you couldn’t cook without.
Food is constantly evolving and new methods and ingredients are being introduced into kitchens but to me as a chef there are three that you’ll always need no matter what, they are salt (I always use Cornish Sea Salt), butter (a good quality unsalted butter) and garlic (probably because of my European upbringing).