International Chefs Day

After almost a decade of service, Chef Mijatovic has taken the Restaurant from strength to strength flying the flag for fine dining in Falmouth. Since training at Hunstrete House near Bristol, he perfected his skills at the likes of the Priory Hotel, Charlton House and Fowey Hall before joining the team at The Royal Duchy.

With over 15 years experience, including working in a Michelin Star restaurant, our Executive Head Chef, Stuart White has taken the Victoria Hotel kitchen from strength to strength. Joining the Brend Group in 2009 as a Sous Chef, Stuart's knowledge and skills saw him being promoted to Head Chef just two years later in 2011. In 2021 he was promoted to Executive Head Chef.

Simon has been putting his culinary skills to the test at Brend Hotels nearing 35 years. After learning the trade at Cambrone College, Simon seeked a kitchen to call his own as he advanced his skills landing himself a position at The Devon Hotel before making the transition to The Carlyon Bay Hotel. Simon is an integral part of the team, and is a great asset to the hotel culminating in his current role as Head Chef at the Bay View Restaurant.

Introducing you to The Barnstaple Hotel’s Executive Head Chef, Kev. After college, Kevin made the move to the big city to advance his career in London. Having worked in various places around the capital and even using his culinary skills to impress a handful of stars -  in 1996 Kevin found a place to call home, at The Barnstaple Hotel. Ever since he has been cooking up a storm and experimenting with recipes to create tantalising dishes. 

Since being with Brend Hotels for over two decades, Andrea is an integral part of the Belmont Hotel’s team. Starting in 2000 as a Chef De Partie, Andrea has been climbing the ranks to get to where he is today. From a Senior Chef at The Victoria Hotel to over 10 years as a Sous Chef, Andrea has worked tirelessly to get to where he is today. 

Shaun began his career at The Imperial Hotel over 30 years ago, before Brend Hotels bought the hotel in 1998. Shaun has worked across various roles and departments including Restaurant Manager, Barman and Assistant Manager before finding his feet in our chef department. Since then he has spent the past 25 years pushing and improving our dining experience and has recently been a vital part in our Arlington Restaurant being awarded an AA Rosette for culinary excellence.

Head Chef Mathias Oberg has the CV of an aspiring chefs’ dreams, cooking at many feted, multi-Michelin starred restaurants across the world. Luckily for us, however, he’s decided to leave the frenetic buzz of service at London’s Shard to cook by the beach - and who can blame him? He and his team have taken our two AA Rosette-Winning menus from strength to strength, focusing on creating relaxed contemporary dining that's served in style and we can’t wait for you to give it a try.

Liam began his career at The Royal & Fortescue Hotel in 2012 at The Barnstaple Hotel as a Chef De Partie, his work and determination quickly saw him being promoted to Sous Chef where he thrived for the next 6 years. In 2018, Liam moved to 62 The Bank where he went from strength to strength and in early 2020 was promoted to Head Chef.

Pete has worked at The Royal Hotel for nearly 5 years but has clocked up a total of nearly 29 years for Brend Hotels. 

Pete began his career at the age of 35 as a second chef for The Barnstaple Hotel back in 1994, where he was then promoted to Head Chef in 1996 and became Executive Head Chef in 2000. Throughout Pete’s career, he has taught many students at Petroc College as a qualified assessor, his passion for cooking and relaying his experience to younger generations is his favourite part of the job.

In 1974 Gary attended Plymouth Catering College where he trained to become a chef. In 1983 Gary put his skills to the test as he landed a job at The Devon Hotel &  Carriages. 39 years later, Gary is still a key asset in the kitchen and one we couldn't be without. Ever since, Gary has been cooking up a storm, experimenting with recipes, and creating delicious dishes for our guests.

Pete has been an asset to Brend Hotels for 22 years. Having had a weeks work experience at The Barnstaple Hotel in 1999, Pete discovered his passion for making people happy through his dishes. Pete started his career at The Imperial Hotel, before heading over to The Barnstaple Hotel as a Commis Chef where he advanced his culinary skills and shortly afterwards became Head Chef before finding a spot at The Park Hotel in 2021.