Ronnie Kimbugwe discusses his role as Executive Chef at Bel and the Dragon Inns and his own inspirations with regards to pursuing a career as a Chef.
Name: Ronnie Kimbugwe
Place of work: Bel and The Dragon Country Inns
Role: Executive Chef
Bio: Ronnie has previously worked at the Gordon Ramsay group, joining as a Chef in 2002 and becoming senior Sous Chef of Gordon Ramsay at Claridges in 2008, where he stayed until 2011 when he became group Head Chef of the Bel and Dragon Country Inns.
Ronnie Kimbugwe takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.
How long have you been in your current position?
I have been with Bel and The Dragon for 4 years.
What experience and how many years would someone need in order to progress to the top level of the industry?
I personally don’t believe that someone needs any experience to get into the top level of this industry. That is if they have the drive, self-belief, talent, and determination to take on all it offers.
What are your ultimate top five tips for someone looking to start a career in the hospitality sector?
Be versatile, it will broaden your opportunities.
Energy and enthusiasm, you will work better having it and people will work and respond better to you.
Enjoy what you do, this always shows.
Be driven, things won’t always work out but have the belief to get through them.
Be disciplined and have a strong work ethic and be curious; you must want to learn and develop otherwise your skills will stagnate.
Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?
People of the moment, so the likes of Jason Atherton, Nuno Mendes, Brett Graham…the list is long.
As for restaurants any related to the above, maybe Gymkhana for something a little different, or Nathan Outlaw, The Rivercafe, Launceston Place, etc.
What are you looking out for on a CV or in an interview if someone was applying to work with you?
I look for longevity at the current or previous roles. I’m more wary of a Chef that has had 8 jobs in a year. Steady development or progression through their career so far. Has the person worked in kitchens with any similar cuisine? Are they enthusiastic, do they look or sound like they want a job? Have they taken the time to research us?
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