Chef William brings nearly two decades of hospitality expertise to the table. His portfolio expands to the Sheraton Hotels; Executive Chef for Hyatt International hotels and Chef de Cuisine for several high profile restaurant openings in the Caribbean. Chef William has served onboard yachts and in the private and charte...... Chef William brings nearly two decades of hospitality expertise to the table. His portfolio expands to the Sheraton Hotels; Executive Chef for Hyatt International hotels and Chef de Cuisine for several high profile restaurant openings in the Caribbean. Chef William has served onboard yachts and in the private and charter sector since 2006. He has serviced in world class establishments since 1995. Having chartered extensively throughout Europe, North America, the Caribbean and South East Asia, Chef William is very familiar with the top cruising destinations and where to source best quality ingredients even in the most remote locations. From his experience around the world his inspiration and creativity introduces an International flair to the table, ranging from modern French, British, Italian, Greek, Thai, Indian, Fusion, Caribbean, Mexican, Chinese and Japanese styles. Chef William holds several diplomas including Hospitality Management, Professional Cookery and various other patiserrie and confectionary diplomas. Read all Hide
London, United Kingdom +100 km
English
Gastronomic, French, Asian, British, Italian
The Chef in 2 questions & answers...APPETISER : Goat Cheese Tart and Roasted Red Pepper Salad / STARTER : Puff Pastry Tartlet with warm Goat Cheese, Organic Leaves and Roasted Sweet Peppers / MAIN COURSE : Grilled Beef Tenderloin and Béarnaise Sauce / DESSERT : Strawberry...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Goat Cheese Tart and Roasted Red Pepper Salad
Starter
Puff Pastry Tartlet with warm Goat Cheese, Organic Leaves and Roasted Sweet Peppers
Main course
Grilled Beef Tenderloin and Béarnaise Sauce
Dessert
Strawberry and White Chocolate Mille feuille
I use lemons a lot it my cooking I like the citrus flavour and often use it to flavour things in a heathy fresh way. I am a huge fan of fresh fish so fish is a must for me. Fresh soft herbs, I like basil and coriander and mint these are my favourites they give a real boost of freshness to any dish.
I became a freelance chef because I like the variety in my my work and I get to travel the world.
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