Nick Oborne

Innovative and results-driven Development Chef with 15+ years’ experience across gastro pubs, fine dining, and food manufacturing. Proven expertise in new product development, menu innovation, and scaling recipes from concept to commercial production. Passionate about sustainability, seasonality, and zero-waste cooking, with a strong record of collaborating with suppliers to champion local produce. Adept at leading teams, driving operational excellence, and inspiring with food trends and demonstrations. Experienced in both Michelin-standard kitchens and large-scale food production environments, bringing creativity, discipline, and commercial acumen to every role.

Development Chef – English Provender Company | Feb 2025 – Present

• Develop and scale products (mayonnaise, sauces, salsas, chutneys, marinades, wet herbs/spices) from pilot stage to full factory runs for retail, QSR, and B2B customers.

• Monitor global food trends, producing monthly newsletters and delivering insights to guide innovation strategy.

• Conduct cooking demonstrations for staff, clients, and board members, from casual to fine dining.

• Collaborate with marketing, technical, finance, and NPD teams to ensure commercial success.

• Maintain kitchen hygiene and compliance standards.

Head Chef – The Horseshoe, Mildenhall (Marlborough) | Oct 2022 – Feb 2025

• Opened and led kitchen operations for a new 80-cover gastro pub focused on open-fire cooking, fermentation, and seasonal British produce.

• Designed the kitchen layout and workflows to optimise efficiency.

• Created innovative menus, working closely with local suppliers to champion sustainable sourcing.

• Oversaw stock, procurement, staff rotas, and food safety compliance.

• Contributed to wider business operations including social media, advertising, and guest engagement.

Head Chef – The Plough Inn & The Sun Inn, MJS Pub Group | Oct 2018 – Sept 2022

• Managed kitchens across two high-volume gastro pubs, including a 180-cover venue.

• Designed seasonal menus and daily specials to attract repeat and new customers.

• Led, trained, and developed a team of four chefs, setting and maintaining high culinary standards.

• Controlled costs and stock while maintaining quality and profitability.

Head Chef – Colley’s, Lechlade | Apr 2014 – Oct 2018

• Promoted to Head Chef of an 80-cover Cotswolds restaurant after returning from international experience.

• Designed monthly menus and themed dining events inspired by global cuisines.

• Oversaw daily kitchen management, ordering, and compliance.

International Culinary Experience – Sydney & Darwin | Jan 2014 – Oct 2014

• Chef de Partie at Porteñeos, Sydney (Two Chef Hats) – ran starters, breads, and sides; trained in charcuterie and whole animal butchery; developed smoking and BBQ expertise.

• Chef de Partie at The Precinct, Darwin – contributed to high-volume kitchen serving 2,500+ covers daily; assisted with menu development and stock control.

Commis → Sous Chef – Colley’s, Lechlade | 2008 – 2013

• Progressed from Commis to Sous Chef, assisting with menu development, stock management, and kitchen leadership.

• Level 3 Food Safety & Hygiene (2020)

• Allergen Awareness (2020)

• Level 2 Food Safety & Hygiene (2016)

• NVQ Level 2 Hospitality & Catering (2007, 2008)

• c grade and above all gcse
• health and safety trained office