Having been fortunate enough to travel widely in many countries,
Giles has experienced many varied styles of cuisine, yet feels most
at home cooking European dishes with quality produce of known
Giles trained at Le Meridien Piccadilly in London in 1986 for
two years before going on to hone his culinary skills at Le Moulin
des Mougins in the South of France. This led to a three-year stint
as sous-chef at the Beau Rivage Hotel in Nice.
Not only did Giles return from France with a great repertoire of
dishes, but he also snagged himself a local bride - and she
certainly kept him on his culinary toes!
As the father of three daughters, Giles fully understands the
need to get everything perfect for their big days, and he is more
than happy to accommodate the little requests that make every
Giles has recently been rewarded for his sterling work with
promotion to the position of Regional Development Chef (South).
After spending so much time cooking stunning food in France, he was
hugely attracted by the group's fresh produce principles, and we're
proud to say he finds the wonderful ingredients a huge inspiration
when creating his innovative, mouth-watering menus.