My career spans respected establishments such as Brasserie Blanc, Leasowe Castle, and a series of successful self-owned ventures including Truffles (Preston), Parkville Hotel (Oxford), and Britalian Kitchen (India).
Since relocating to London in January 2023, I have further broadened my culinary repertoire through freelance positions in Pan-Asian, Italian, Australian, Peruvian, and Vegan/Vegetarian cuisines. This journey led to my role as Head Chef at Farmacy Kitchen, a celebrated plant-based restaurant, and later as Head Chef at STK Steakhouse at Me London Hotel, where I led a high-volume kitchen serving up to 600 covers on weekends.
While the STK experience was invaluable in refining my operational leadership under pressure, I am now seeking my a long-term dream to open a Bakery and cafe in London
Which aligns with my values, culinary ethos, and commitment to excellence and people development
.I’m ready to take this route with everything I have to make my dream come true and bring my blend of creativity, discipline, and people-first leadership to a dynamic new team.
(June 2025)
James Ford
Executive / Head Chef
Kilburn, London | WhatsApp: +44 7542 447182
📧 chefjamesford@gmail.com | LinkedIn
Instagram: @chefjamesatwork | Sample Menu
Professional Profile
Executive Head Chef with 20+ years of culinary leadership across fine dining, hotel kitchens, and global restaurant ventures. Expert in British, French, Italian, Vegan and fusion cuisine with a passion for creativity, consistency, and staff development. Proven ability to lead high-performing teams, control budgets, and deliver exceptional dining experiences in high-volume environments. fine dining, hotel catering, event management, and kitchen leadership.
Former restaurant owner and head of culinary operations at prestigious venues including Brasserie Blanc, Leasowe Castle, and Farmacy Kitchen. Known for a hands-on, proactive leadership style, commitment to fresh, seasonal ingredients, and a passion for developing high-performing kitchen teams, creativity, business acumen, and operational control to deliver consistently high standards under pressure.
Core Competencies
· Kitchen Leadership & Team Development Menu Innovation & Weekly Specials
· High-Volume Service (600+ covers) Budget Management & Stock Control
· Fine Dining, Events & Outdoor Catering HACCP & Food Safety Compliance
· Staff Recruitment, Training & Retention Guest Experience & Culinary Branding
· Multi-Cuisine Expertise (British, French, Italian, Steakhouse, Vegan, Fusion
· Professional Experience
Head Chef | STK Steakhouse, ME London Hotel
London | Jan 2025 – Present
· Lead a 20-person brigade in a fast-paced, high-end American steakhouse serving 600+ covers on peak days.
· Oversaw weekly turnover exceeding £100,000, with full responsibility for kitchen operations, staffing, and quality.
· Introduced creative weekly specials and improved operational workflows under tight service timelines.
· Maintained high consistency despite late-night service and recruitment challenges.
Head Chef | Farmacy Kitchen (Plant-Based Fine Dining)
Notting Hill, London | Mar 2023 – Nov 2024
· Led all culinary operations at this acclaimed vegan/vegetarian restaurant known for its ethical, health-focused cuisine.
· Brought in creative menu concepts blending Pan-Asian, Australian, and Peruvian influences.
· Focused on outdoor catering, brunch, and casual fine dining, developing a strong, cohesive kitchen team.
· Contributed original recipes and enhanced plant-based offerings with a focus on seasonal ingredients.
Executive Head Chef | Leasowe Castle Hotel
Wirral | Feb 2021 – Dec 2023
· Managed full-service operations for a historic 4-star castle hotel with 47 rooms and 3 major event spaces.
· Delivered consistent high-quality catering for weddings, conferences, and daily restaurant service (300+ guests).
· Implemented operational systems, rotas, stock control procedures to maximize efficiency and reduce waste.
Head Chef / Founder | Britalian Kitchen
Bangalore, India | May 2019 – Feb 2021
· Founded and operated Bangalore’s top-rated British restaurant (TripAdvisor #1).
· Developed a unique British-Italian fusion concept and introduced a Chef’s Tasting Menu.
· Built and trained a team of 16, maintained 4.7+ Google review average, managed customer engagement.
Head Chef | Brasserie Blanc, Marriott Hotel
Manchester | Feb 2018 – Apr 2019
· Key member in the opening of a flagship Raymond Blanc venue; led recruitment and kitchen setup.
· Managed 20 kitchen staff, delivering 500–600 covers daily across restaurant, bar, and events.
· Awarded “Fantastic Newcomer” at the Blanc & Co. annual retreat for outstanding leadership and innovation.
Owner / Head Chef | Truffles Restaurant & Parkville Hotel
Chorley, UK | Feb 2003 – Apr 2017
· Founded and ran a successful restaurant, café, hotel, and salsa club for 14 years.
· Consistently ranked #1 on TripAdvisor; received coverage in Lancashire Life and BBC Radio Lancashire.
· Developed full-service operations, managed multiple departments, and curated seasonal menus.
Head Chef | Studley Wood Golf Club
Oxford | Feb 2001 – Jan 2003
· Delivered catering for members, events, weddings (250+ guests), and à la carte restaurant service.
· Balanced event demands with high standards in daily dining operations.
Head Chef | George Hotel (Thistle Group)
Wallingford | Oct 1997 – Feb 2001
· Led a team of 12 in a busy hotel kitchen serving events, banquets, and restaurant guests year-round.
Education & Qualifications
· Bachelor of Commerce
· Professional Development in Fine Dining & Culinary Management
Technical Skills
Microsoft Office | Excel | Marketman | Adobe Illustrator & Photoshop | Procure Wizard
· Key Achievements
Created efficient rota and staff calendar systems in Excel to streamline operations.
Successfully led kitchen teams through peak seasons, functions, and high-pressure events.
Consistently improved food quality, staff retention, and operational control.
Delivered multiple original menu creations across vegan, steakhouse, and fine dining environments.
Interests
Health & Fitness | Fine Dining | Nutrition | Salsa Dancing | Travel | Music & Film