Christopher brings 26 years of international culinary experience to this position, having begun his career as a 16-year-old Apprentice at The Potters Heron Hotel, Hampshire, England in 1980. Chris graduated from Southampton Technical College, Hampshire, England in 1983. Between 1983 and 2005, Christopher has held a series of progressive positions whilst working in four & five star international hotels such as The Portman Inter-Continental in London as Chef Tournant, followed by the opening of the newest four Star hotel, the Norfolk Royale in Bournemouth, England as Executive Sous Chef.
Following this position Christopher was Executive Chef of Browns Restaurant in Southampton before starting his adventure to Russia as part of the opening team for the first international five star hotel in St Petersburg Russia, The Grand Hotel Europe
On arriving in St Petersburg as a Sous chef at this 300 bedroom hotel with 6 restaurants, banqueting and outside catering for 500
Gaining promotion to Executive Sous chef, running a busy culinary operation with 100 Chefs serving dignitaries, royalty and stars working in the hotel for four years. Next followed a year in a consultant company for restaurants, Casino’s and five star hotels before taking the position of Executive Chef of the five stars Sheraton Nevskij Palace hotel in St Petersburg, a position he held for three and a half years.
Next his career took him to Dublin and the five star Jury Ballsbridge hotel, a 400-bedroom business and conference hotel in Ireland. Three and a half years later he returned to his native England to take up the position of Executive Chef of the five stars Imperial hotel in Torquay, a traditional hotel steeped in 100 years of history and clientele. After 18 month the call from the Fairmont Bermuda and Mr. Finnegan, F&B director, and a new adventure beckoned as Executive Sous Chef at the Fairmont Southampton, where he has been for the last year before promotion to his present position as Executive Chef in April 2006
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Ancho Dusted Salmon
YIELD 1 portion
TOOLS Cutting board, chef knife, iron skillet, fish spatula. SHELF LIFE Serve as soon as possible |
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INGREDIENTS
1 6oz Fresh salmon filet Ancho Chili powder
Salt & Pepper to taste 25ml Vegetable oil
PROCESS:
Step 1: Heat iron skillet with oil on med to high for 2min make sure pan is hot.
Step 2: Dust the top side of the salmon with ancho powder salt and pepper, place gently into skillet, being sure not to splash hot oil on your self.
Step 3: Cook salmon on both sides for 2 to 3 min, remove from pan and place on a plate.
Smoked Pepper Sauce
YIELD 300 ml
TOOLS Cutting board, chef knife, 2 sauté pans, roasting grate, stick blender, squeeze bottle. SHELF LIFE 5 days
INGREDIENTS
5 Red bell peppers de seeded and cut in half
2 clove garlic 1 Shallot cut in half
Salt & Pepper to taste 25ml Vegetable oil
Hickory wood chips soaked in water
PROCESS:
Step 1: In the bottom of a sauté pan place soaked wood chips, on top of wood chips place the roasting grate.
Step 2: Place peppers, shallots and garlic cloves on top of roasting great season with salt and pepper and brush with oil, place pan on med heat and cover with another pan.
Step 3: Once it starts to smoke reduce the heat to low allowing the smoke to permeate into the peppers, let smoke for 45 minutes replace wood chips if needed.
Step 4: After 45 minutes remove all ingredients and let cool. Once it has cooled remove skins from peppers, place all ingredients in a container and pure, season with salt and pepper, place pure in squeeze bottle and you are ready to go.
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