Whilst studying for a degree in the Culinary Arts Alistair found a passion for chocolate and all things sweet. Under the tutorage of Yolande Stanley MCA Alistair competed in many national competitions and trained with some of the best in the UK and abroad including Ewarld Notter. This culminated to Alistair representing the UK at Worldskills in Calgary 2009 where he came 5th (the highest ever finish for a UK Participant) and achieved a medallion of excellence. Alistair has worked at William Curley for 5 years where he holds…More...
Brett grew up in Newcastle (Australia), where he began his cooking career, aged 15, at Scratchley’s on the Wharf, a simple fish restaurant. Later he moved to Sydney where,he worked under Liam Tomlin at Banc restaurant. During his time there he won the Josephine Pignolet Award. This moved Brett to travel to the UK where he secured a possition at The Square, 2 Michelin stars where he honed his skills for three years. The Ledbury opened in 2005, gained its first Michelin star the following year and…More...
2014 Website >> CHEFS 2014
Gerard Chouet is the head pastry chef at Andrew Fairlie at Gleneagles. Born and raised in France, Gerard has nonetheless spent much of his career working in the UK including stints at Raymond Blanc’s Le Manoir aux Quat’ Saisons and Hotel Tresanton in Cornwall. He has been the pastry chef at Andrew Fairlie for seven years and describes it as the best atmosphere he has ever worked in. The Staff Canteen caught up with Gerard to find out what life is like for a French pastry chef in rural…More...
Michael first came to The Three Chimneys in 2004 replacing Chef/Patron Shirley Spear at the stoves of the renowned Skye establishment. Now, as a co-owner and Director of the company, Michael continues to maintain its reputation and considerable critical acclaim by continually creating and evolving dishes that reflect the restaurants surroundings, specifically utilising as much of the superb Skye/Scottish natural larder as possible. His original take on traditional Scottish gastronomy inspired by classical techniques has received many accolades, including a top 5 placing in New York Times food critic…More...
A quiet culinary professional, an absolute chef’s chef and highly respected culinary figure, Philip Howard has been the head chef and co-owner (with Nigel Platts-Martin) of The Square since its opening in 1991. He saw the restaurant relocate in 1997 from its original site in St James’s to its current location in Bruton Street, Mayfair. Prior to joining The Square, Phil worked with Marco Pierre White at Harvey’s, and Simon Hopkinson at Bibendum. He started his career at Roux Restaurants, having changed tack following the attainment of a…More...
Demonstraitors this year will include
Brett Graham ( The Ledbury) 2 Michelin star.
Alistair Birt, Head chocolatier at William Curley
Gerard Chouet (Andrew Fairlie at - Gleneagles ) 2 Michelin star
Michael Smith (The Three Chimneys) Isle of Skye, 1 Michelin star
Philip Howard (The Square) London, 2 Michelin star
A superb line up of culinary talent demonstrating to share their skills and expertise with us.
With attendees expected to number around 700 chefs and student chefs it will be another excellent opportunity to meet, network and expand our knowledge bases and repertoire; with techniques from some of the most respected Chefs in the World.
Once again our sponsor are invited as they make the entire conference possible and so it is also a chance to meet the suppliers, their latest products and learn about new innovations from companies who can support chefs in kitchens and businesses and to network and socialise with fellow chefs and associates much of which is done at the evening dinner extravaganza.
Your compare again this year George McIvor a past Chairman of the Master Chefs of Great Britain