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June 26, 2017

Top 5 Private Chefs in Nottingham

Discover our top 5 private chef recommendations in Nottingham for your next occasion!

private chef Nottingham

Looking to hire a private chef in Nottingham for your next occasion? Take a look at our top 5 chef recommendations who are sure to impress both you and your guests…

 

Karl Tyler

Karl Tyler has over 10 years experience working in restaurants and hotels, including Michelin star rated establishments. His cooking style and presentation is best described as global cuisine; he enjoys creating dishes from around the world, but with a modern twist. He is also fully experienced in catering for a variety of dietary requirements, and strives to create alternative options that exceed expectations.After working within various kitchens in different settings, he decided that he wanted to be able to interact with people on a more personal level, and create a more individual experience. He offers a 5-star dining experience in the comfort of your own home.

Adrian Robert

Adrian Robert’s passion for cooking began at a very early age, cooking with his grandmother. He got his first job as a chef at 15 years old, where he learned all the basic techniques, like how to peel a carrot and boil an egg. His creativity and inspiration began to blossom during his early years in Bucharest under the tutelage of a great french chef at Athene Palace. Adrian loves to see the faces of people when they put that bite in their mouths and they express how good everything is. One great chef once told him that if he wants to become a great chef he needs to work only with great chefs and this is what he has done during his career. Chef Ducasse philosophy is “la simplicite, c’est la perfection” and this is a philosophy that he aims to live by.

Craig Floate

From a young age, Craig Floate helped his mother to cook the Sunday roast for the family and his father to grow vegetables in their garden. Craig studied at a top catering college in Nottingham, earning his qualifications whilst working in a small French bistro. His culinary journey took him to some of the biggest sporting venues around the UK, including – Royal Ascot and F1 Silverstone, working with fresh produce to create some amazing dishes. This then led onto becoming the team chef for the British sailing team for 4 years, cooking for the whole team during the London 2012 Olympic and Paralympic games. Craig set up the private dining business to focus on doing his own food with his own menus. Working closely with the client to tailor a bespoke menu to their event, all the food is sourced locally within 10 miles of Nottingham, lending itself to the amazing produce we have around Nottingham.

Halima Ferreira

Halima Ferreira has been in the private chef service for over ten years. Travel has given her the ability to cook many different styles of cuisine and after spending three years in the Middle East she decided to come back and start something of her own. She currently offers chef services to clients with a busy lifestyle and limited spare time but also like to enjoy high quality, home cooked, delicious food. Halima also offers custom cooking classes for team building and a bespoke ‘Chefs Table’ in a clients home. She enjoys creating and developing new dishes and offering a wide range of culinary styles to her clients. Halima also focuses on clients with various dietary requirements, ie. Coeliacs, Vegans, Vegetarian and Dairy free menus and develops and creates food bespoke to the client needs.

Dan Lawrence

Dan Lawrence has been working in the industry for over 14 years and has a passion for modern innovative food. During his career, he has catered for high-end clients and brands including Ronan Keating, Noel Gallagher, Bentley, Martin Johnson, Princess Anne, Ferrari and Rolex. Dan prides himself in the flavour that he injects into his food and his beautiful, modern presentation. He is extremely passionate about using local seasonal produce. Dan always keeps himself up to date with the latest food trends and ingredients to ensure he is always at the forefront of modern cuisine.

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