David John

Training and Development Chef

17 Feb 2011

I started training as a pastry chef in 1988 at a small, exclusive 30 cover restaurant called the Trillium, where I was cooking Michelin star quality food. Here I acquired the key skills that laid the foundations for my career ahead. For the next 5 years I joined the Celtic Bay Hotel. There I was able to develop my skills and really establish myself as a chef; dealing with master breakfasts, banqueting, starter and meat sections, an a la carte restaurant and writing daily menus.

Following further experiences in the catering industry and health authority, I decided to join the pub industry. The night shifts at Bar 38 in Cardiff Bay allowed me to spend more time with my daughter in the day. When SA Brain & Co Ltd announced that they were buying the pub I was really pleased to learn that Brains was a forward thinking company and I would be encouraged to develop my skills through experience and training programmes. In October 07 I was successful in being posted in head office as a Training and Development chef. This was an exciting new role where I was able to support other chefs throughout the pub estate, help write the right menu for the right pub, and importantly continue to cook and train. I’m still loving the role!

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