Tuesday 27 January 2015
Our Team
Chris has had a varied and interesting career and will bring something special to the kitchen and the menus at The Old Stocks. He grew up in Ireland and moved to Evesham when he was 15. He wasn’t sure what he wanted to do with his life, other than see the world, and being a chef gave him the perfect opportunity!
After completing his catering course at Stratford College, Chris worked at Claridge’s in London for nearly three years. What better place to start a career as a chef? Winning an industry competition meant his dream came true as he got the opportunity to work in New Zealand, at five of the country’s best restaurants. From there he moved to a restaurant in Sydney, Australia, where he worked as a sous chef.
On his return from Australia, Chris worked as a sous chef at the Michelin-starred Casamia in Bristol. The restaurant won a competition for Gordon Ramsay’s best restaurant and he had the opportunity to work with him for a couple of weeks. After two years in Bristol, Chris returned to his hometown of Evesham for a year, working at The Salford Hall Hotel, before he felt the urge to travel again.
Most recently he has been working on a superyacht in the Caribbean, but decided after all these years of travel, to settle back down in Evesham and take a job in the Cotswolds.
We just know that all that globe-trotting experience will bring something really unique to The Old Stocks. We’ll be sharing more with you over the next few weeks about Chris, his cooking style and influences, and his menu ideas for The Old Stocks.