In 2009 Chantelle's talent and contribution to the hospitality industry was recognised and celebrated and she was awarded an Acorn Award.
In 2011, she had to transfer her talents to the operational side of Marcus Wareing Restaurants, helping it launch its second London restaurant The Gilbert Scott in St Pancras. Chantelle has held the principal role of Operations Director of the restaurant group since 2014 and in the September of 2014 she drove forward the opening of Marcus Wareing Restaurants latest venture Tredwell’s in Covent Garden. In October 2015 her dedication and hard work to Tredwell’s was celebrated on a national level as it saw Tredwell’s win the coveted award of ‘Best new restaurant – London’ at the 2015/16 AA Hospitality Awards.
In June 2016 Chantelle took on the role of chef patron of Tredwell’s, alongside her role as Group Operations Director for Marcus Wareing Restaurants. More recently, In July 2016 she was once again recognised when Chantelle won the prestigious ‘Manager of the Year’ award at the 2016 Catey’s.
How did you get started?
Originally from New Zealand, I trained as a lawyer, before discovering my passion for food. In 2004 i entered the Gordon Ramsay Scholarship competition and got through to the final, where I met Josh Emett, who was then head chef of The Savoy Grill in London. Impressed by my skills in the competition Josh offered me a job to work with him at The Savoy Grill which I accepted without hesitation.
I quickly packed up my life in New Zealand, moved to England and it was at The Savoy Grill where I first met Marcus Wareing who was Chef Patron. Just as I had with Josh Emett, I was quick to impress Marcus and having gained experience in all areas of the kitchen in 2006 Marcus asked me to join him at Pétrus as sous chef.
Despite the long arduous hours and pressures of the job I continued to perform highly, advancing quickly to senior sous chef, then spending the next few years taking on pivotal roles in several more of Marcus’s esteemed restaurant kitchens.
When Marcus launched Marcus Wareing Restaurants in 2008 I worked by his side, proving myself invaluable to Marcus' new business.
What’s the best piece of business advice you could give to aspiring young chefs?
Hard work and sacrifice will get you to your goal. Remember it's a marathon, not a sprint.
Where would you like to see yourself in 5 years time?
I hope to continue doing what I'm doing just now as well as having the chance to develop some great people over the next 5 years.
If you could only cook one of your own recipes, what would it be & why?
That would have to be the Tredwell's Gin & Tonic Cheesecake - it's dessert and Gin with lemon all in one!
You can invite one person (living or dead) to your last meal – Who would it be and why?.....and what's on the menu?
It would have to be Danny Meyer, CEO of Union Square Hospitality Group in order to pick his brain. As for the menu, it would have to be Champagne and Foie Gras to start, followed by Rib of Beef with triple cooked chips and a bottle of Petrus, finishing with a fresh raspberry trifle.