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Our Chefs
In pursuit of excellence our chefs have between them over 60 years in the industry, including experience in a range of five star hotels and Michelin-stared restaurants.
David Wilkinson - Executive Chef
Background
Having wanted to be an engineer all my life I took the appropriate subjects at school with a view to join my father's small engineering firm in Tottenham. Unfortunately, the year before I left school new government policy changes meant the end of many small companies, including his. So, months before I was due to leave school I had to have a major re-think.
My brother-in-law and a chef by trade, suggested that I could try catering. It was a ridiculous and slightly alarming idea considering that I had never even had the inclination to boil so much as an egg, but to appease my dad I wrote one letter to a college, and there's where the story starts!!
Work History
Savoy
To my surprise I found that I loved catering and after two great years at Southgate College I secured a job at the prestigious Savoy.
One my first day, I arrived, terrified, in my best suit ready for my induction. To my horror I was told that induction had been cancelled and to report to the kitchen ASAP. Changed into Chef's whites but still wearing my best shoes, I was set to work on the veg section. With 70 chefs all screaming and shouting in a number of different languages, I was thinking 'what am I doing here?'
Surprisingly, this long and frenetic day didn't dampen my spirits and I had two hard but rewarding years there.
May Fair Intercontinental
From there I moved on to the May Fair Intercontinental and succeeded in working my way up to Exec Sous Chef. Many happy years were spent here and I felt privileged enough to work under General Manager Dagmar Woodward, who at the time was the first female GM of a five star hotel in London. Her exceptional eye for detail and genuine care for all her staff helped to create an extraordinary relaxed family atmosphere in a hotel of 260 staff. Quite an achievement!
Claridges
Claridges, as part of the Savoy group, shared the same commitment to quality and a similar work ethic. I spent two hard, rewarding years there under the watchful eye of Exec Chef John Williams. Without doubt, thanks to him, I left a far more accomplished chef than I had been when I arrived.
One Great George Street
I moved to One Great George Street in June 2000 in my first role as Exec Chef, and I can honestly say with hand on heart that this has been the most enjoyable job I have ever had. The progress that we have made here, not just in the kitchen but also in One Great George Street in general, has been amazing. It's been a great experience, albeit challenging, building up the exceptional team we now have. All this experience has enabled us to cater efficiently for capacities previously not considered, with the quality and standard of the food we offer having improved immensely.
Alex Galpin - Head Chef of Fine Dining
Background
Born on the coast of North Norfolk, my introduction to the world of food was based completely around fresh local seafood, fruit and vegetables. Growing up in a small village I was constantly in contact with local producers and farmers. It was this closeness to the source that inspired my passion for seasonality and traceability. To this day I enjoy returning to my roots and revisiting my friends.
Work History
Millennium Mayfair Hotel, Grosvenor Square
Working under the inspirational Paul Bates, I was taken on a superb journey of personal development. Being faced with a vast spectrum of tasks from a buffet for 700 people to the a la carte Restaurant, no two days were similar. Opening Brian Turner’s flagship restaurant in the Hotel during 2003 was a huge challenge to rise to.
The London Hilton on Park Lane
This Behemoth of a hotel was a very interesting period of my career. Catering for Herculean banquets of upto 1600 people, organisation was key to any individual’s life.
The Ritz, Piccadilly
During my brief period at the Ritz, I had the pleasure of working under two amazing Chefs: John Williams MBE and Frederick Foster. It really was a roller coaster of a journey at such a fast speed that holds a special place in my memories.
Boisdale of Bishopsgate
This award winning Scottish restaurant was a true labour of pleasure. Working alongside Neil Churchill, a talented and dedicated chef, we achieved several awards including the Restaurant Magazine Best of British.
Ethos
During my career I have had the experience of learning about seasonality, traceability and providence. This is my no means a new fad but a return to classical roots. Unfortunately with the continued commercial influences of big business these have lost their way and are a facet that I hold dear to my heart and believe needs to be returned to modern cuisine.
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