Leo Taylor

After leaving the Headland and moving to little ears Permanently I assisted opening a pop-up version of the main restaurant in a 4-venue food court with a built-in kitchen. I would Go to the main restaurant in Newquay and prepare all the pasta, sauces and sourdough pizza for the day and would drive it to the pop-up and run it the 4 days it was open a week. I ran a smooth service cooking pasta and pizza and serving solely, sometimes with one other chef. I maintained and rotated stock, placed orders and closed up every day. This was an open kitchen where customers ordered directly from me and saw the process of their food being made.

This was an authentic italian restaurant opened by my old Head Chef Fred i Started here on my days off from the headland. i would make fresh pasta daily and run the sections needed for this restaurant. One night a week i would run the front of house making wine notes for the day, pairing with dishes and controlling a smooth service.

3 rosette restaurant. I joined this hotel under two great mentors, Executive Chef Gavin Edney and Fred Goodrich, Head Chef, who have considerable Michelin experience and taught me a lot. I started on the larder section and moved my way around the kitchen, running garnish for 6 months and the fish section for 7, and finishing my time back on larder. We would do 80 to 120 covers on busy nights in the Headland.

Joined kitchen for summer season, gaining hands-on experience in grilling techniques and enhancing culinary skills.

Engaged with customers in open kitchen, explaining dishes during preparation, fostering a connection between kitchen and dining experience.

My first kitchen job where i worked with my father who is a yacht chef. it was a fresh seafood tempura food trailer where i would run services on busy nights and assist running the business.