Gareth Jones, Chester Grosvenor Hotel, La Brasserie

The  Staff Canteen

The Staff Canteen

Editor 22nd September 2016

Gareth Jones discusses his role as Head Chef at Chester Grosvenor Hotel within their La Brasserie restaurant, London and his own inspirations with regards to pursuing a career as a Chef.

Name: Gareth Jones

Role: Head Chef

Restaurant: Chester Grosvenor Hotel within their La Brasserie restaurant, London

Follow Gareth Jones on Twitter: @garethChefjones

Bio: Gareth Jones is the Head Chef at Chester Grosvenor Hotel within their La Brasserie restaurant. Working his way up, Gareth spent several years as a Sous Chef within The Chester Grosvenor, as well as working in various locations such as Bodysgallen Hall and Spa, the Midland Hotel and Mr Coopers House and Garden, the restaurant with a multitude of different dining settings under one roof, Mr Cooper’s offers a unique setting for everyone. Under the guidance of Simon Rogan, widely known for producing some of the most exciting and original menus around. Returning to The Chester Grosvenor in 2015, but this time to run the kitchen, Gareth is excited about the journey ahead. 

Chef Skills

Gareth Jones 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.

What advice would you give to someone just starting out in the industry?

  • Be sure this is really what you want to do.
  • Work hard and ask questions.
  • Always be aware what's going on and be involved.
  • Don't rush your progress because of money, learn as much as possible and promotions will come.
Simon Rogan dish

If someone was applying to work for you what do you look out for on their CV?

 In CVs, I look for someone who doesn't move every 6 months and standard of places they have worked to see if they would fit with us.

 I never really got much advice as a new Chef. I was taught well in good  kitchens where I learned to be organised

 The best piece of advice I got was from Michael Truelove who was Head  Chef of Crab Wall Manor. I used to panic in service he pulled me to one side and told me to think about what I was doing and not panic. It seems to have worked!

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The  Staff Canteen

The Staff Canteen

Editor 22nd September 2016

Gareth Jones, Chester Grosvenor Hotel, La Brasserie