Irish chef, Darryl, bought over Chef’s Compliments in 2014 and brought the company to the next level. Passionate about local fresh, high quality ingredients, Darryl has been cooking professionally for nearly 15 years. He’s worked alongside many famous chefs in 1 and 2 Michelin-starred restaurants, including Chris Galvin and Marcus Wareing where he picked up many of the skills and techniques which are part of his kitchen repertoire today.
As well as running pop-up restaurants, he has a lot of experience teaching cookery, running big events and loves sharing his vast knowledge of modern British and French cuisines.
After doing his apprenticeship at The Ritz Hotel and completing the hardest training scheme in the UK with a distinction, Ben has worked his way around some of London’s finest kitchens.
Among the 13 years he’s been cooking Ben has served his time in kitchens such as Claridge’s, The Connaught and le Gavroche. His vast knowledge about British and French cuisine is admirable. His cooking skills and execution of dishes are precise and full of flair and creativity.
Ben now spends a lot of his time cooking privately around London and has a family that fly him up to Scotland for private parties so he is well seasoned in creating amazing restaurant food in your home.
Chef Greg has been cooking now for 23 years, starting at the Connaught hotel, on their 5 year apprenticeship scheme. This formed a very solid backbone to his career, giving Greg a thorough grounding in classical French and traditional English cooking, along with a solid skill base in butchery and fish preparation. Over the next few years he gained knowledge of modern British and European food, along with Asian Influences.
Whilst at the French Laundry, Greg was Introduced to Sous Vide cooking, and upon his return to the UK, Greg learnt as much about this method of cooking as I could. It’s benefits, the safety aspect of cooking at such low temperature, and in most cases the superb results that could be achieved.
Over time and through research Greg developed a great repertoire of dishes,ranging from meat, fish, vegetables and desserts, and the consistent results that this method achieved, meant that he could really push the boundaries when it came to large volume dining at a very high level. More recently, Greg has been focusing on healthy dining, low carbohydrate and macrobiotic diets.
French born Chef Julien Duruel discovered his passion for all things culinary by experimenting and creating delicious dishes in his parent’s kitchen from an early age using the freshest ingredients from the streets of Paris.
After 4 years of intensive training, he graduated from the well renowned school Grégoire-Ferrandi in Paris and worked his way through some of Paris’s most prestige restaurants such as Antoine and Atelier Maître Albert, here he picked up some beautiful modern French cooking methods with worldly influences.
Julien has spent the last 8 years in London cooking privately for some very high profile clients and running events for a top London catering company. His flair is something that must not be underestimated!
Martyn has been doing the rounds in the Soho restaurant scene working with classic British ingredients at Andrew Edmonds right through to more elaborate Cuban and Mexican influenced menu’s at the Floridita.
Gaining a vast knowledge of ingredients and skills through a variety of different work different platforms in the catering industry from head chef roles in restaurants through to running large scale catering events.
Martyn has been a cookery teacher for four years; he is very laid back and an easy approachable chef, recently switching roles to work as a nutritional development chef for a top sports company.
Chef Torren started out as an apprentice over 20 years ago and has since worked his way around a fantastic variety of top restaurants across London. His experience includes working at Soho House, Cafe Des Amis, The Green House, Live Bait, Brompton Quarter, The Hurlingham Members Club, and The Hoxton Apprentice – where he trained dozens of young people and helped them make their first steps into a cheffing career.
He is passionate about food and loves teaching, as well as creating wonderful dishes for dinner parties.
Marco being from Anzio Italy has got a keen eye for super fresh ingredients and making all kinds of fresh pasta with his eyes closed. He started young cooking with his grandmother and mother then his brother took him under his wing at his restaurant Cacciatori l’arco Muto serving up some of the freshest and finest food Anzio has to offer.
Before coming to London over 12 years ago Marco spent 3 years working on private yachts. When in London he has worked in some amazing Italian restaurants such as Bocca di Lupo and the River Café. He now works most of his time at an elite event catering company and also does private work for high profile clients.
If it’s fresh, simple and well-constructed food, Marco is usually at the helm.
With over 30 years of professional experience, Paul’s passion for cooking is still going strong! He’s worked in Michelin starred and AA Rosette restaurants up and down the country and has cooked for several royals, including HM The Queen and Prince William.
He enjoys eating out in fine restaurants with his family, when he has the time.
Canadian chef, Gary, started out his career over 12 years ago in the kitchens of The Dorchester Hotel in London. After a year, he moved back to his home country for a while, working as a Sous Chef in one of the Top 10 hotels in North America. He later chose to move back to the UK and settled in Bristol, working at a variety of British and European restaurants, including at the Thornbury Castle, Guyers House Hotel and Combe Grove Manor Hotel.
When he’s not cooking, he loves playing and coaching American football!
Steve has worked with some great chefs during his career, including Theo Randall, Jane Baxter at the River Cafe and Sam & Sam Clark at Moro. He’s been a Head Chef and Executive Chef for 14 years and received great reviews in the press. As Head Chef at Villandry, he cooked for Tony & Cherie Blair at number 10.
Manju was taught to cook from a young age by her mother and spent several years in India exploring and experiencing the vast cuisines of her country. She has a unique Brit-Indi style of cooking which has gained her much recognition. She’s appeared on many TV shows, including a stint as a judge on Gordon Ramsay’s Best Restaurant, ITV’s Saturday Cooks, This Morning, BBC1’s Saturday Kitchen and UKTV Food’s Market Kitchen.
She has written several cookery books, including “Brit Spice”, “India with Passion” and “Easy Indian”. You can check out her recipes here.
Liam started his career working for one of the top event caterer’s in Ireland (The Yellow Door) and cooked for VIP clients on a regular basis. After 5 years with The Yellow Door Liam moved to London to further his career in a 4 rosette Gastro pub which received Gastro pub of the year within the first year he was there and not long after he was made Head Chef.
While in London he also worked in St Johns, Blue Print Café & The People’s Place. After returning to Ireland Liam held his head chef position at the Stable for nearly 9 years and was also teaching privately and a lecturer at college.
Liam has also been featured in “Yes Chef” magazine.
Well-travelled Chef John has always been surrounded by exotic food, thanks to his mother’s career as a cookery teacher. Her influence inspired him to travel around Australasia, Asia and Europe, before returning to the UK to become a chef over 20 years ago. He is now a member of The Welsh Culinary Association and was a semi-finalist in The National Chef of Wales Competition in 2012 & 2014. He has cooked for many celebrities and sports personalities, and is passionate about creating delicious dishes.
Nick has always loved cooking, but took an unusual route to his current work as a freelance chef. With a passion for music, he got into stage management and was soon working in London’s West End on top musicals.
Although he loved the work, he knew that he would prefer to be cooking so took a professional course at Leith’s and has never looked back.
He’s since cooked on tour for Bruce Springsteen, Aerosmith and McFly and takes pride in every dish he creates. For him, cooking is an art!