Toby Fenton

I have worked in a wide variety of kitchens over the last 18 years, including 2 Michelin star restaurants, private member’s clubs, hotels, and theatres. I have recently done some shifts as a private chef for an UHNW family in South Kensington, London. I have a diverse understanding and ability in many cuisines. I am very adaptable; I can switch between hearty family style meals to high end fine dining menus such as for celebrations and events when required. 

I am clean, tidy and creative. I love to work with the seasons and really enjoy sourcing the best ingredients as I believe this is the start of any fantastic meal.

Organisation, ordering and menu planning have always been key strengths of mine. I have vast experience of cooking for various dietary and allergen requirements. 

I am flexible with regards to working schedule.

I have a full driver’s license and a car; I am willing to travel. I have a DBS check if required.

I have a great interest in sports, fitness and nutrition and a passion for healthy eating. I recently studied Nutrition at St Mary’s University. Gaining a Level 4 Award from the Royal Society of Public Health in the Fundamentals of Nutrition. I then returned to gain my qualification as a Level 3 Personal Trainer. Combined with my extensive chef experience it puts me in a unique position to know how to make healthy and nutritious food taste amazing, whilst being beautifully presented.

The Trafalgar, St. James Hotel Hilton/ Curio – June 2022 to present – Events Chef

I am currently working as Events Chef at the 5 star Hilton hotel in Trafalgar square. My role is to organise, conduct and prepare for the events at the hotel. Ranging in size from private 3 course menus for ten guests all the way up to canape and bowl food events for 150 covers. I have honed my organisational skills here with the high level of production and delivery of service required. This is a flexible role which thankfully allowed me the time to study and achieve my two qualifications at St Mary’s University. 

The Chelsea Pig – August 2021 to May 2022 Senior Sous Chef

I worked at the new opening as Senior Sous on a short term contract to help them set up and get the business working smoothly with regards to kitchen management, menu creation, ordering and stocktakes. It was a food focussed pub, with an emphasis on quality ingredients. We specialised in classic British, French and Mediterranean cuisine. 

The Swan at the Globe – August 2018 to July 2021 Senior sous/ Head Chef

After many years in restaurants, I decided to move to events cooking as a Senior Sous to broaden my knowledge of the industry. After a year as senior sous I was promoted to head chef primarily of events, also covering the main restaurant. We did small intermate I’ve picked up vast knowledge of fantastic canapés, bowl food and many bespoke menus for all sorts of events. I departed due to the financial complications of the Covid pandemic. 

The Arts Club Mayfair – November 2013 to July 2018 Chef de Partie/ Sous Chef

I started as Chef de Partie on the oyster bar/ cold larder before being promoted to Senior Chef de Partie on the fish section. I then moved onto the meat/ sauce section and was promoted again to Sous Chef. I co-managed a brigade of 35 chefs, conducting the service, checking all mise en plus, doing meat and fish prep, being involved in menu creation as well as putting forward my own creations and taking care of the ordering and HACCP procedures amongst various other responsibilities.

The Greenhouse (2* Michelin) – September 2012 to October 2013 Demi/ CDP

After Le Manoir I moved back home to London to take up a position at The Greenhouse with chef Arnaud Bignon. I learnt some excellent management skills here as well as incredible cooking techniques and recipes. I started on the garnish section before being promoted to CDP on the fish/ meat.

Le Manoir aux Quat’Saisons (2* Michelin) – July to September 2012 Stage/work experience

Amongst various other stages/ work placements I did, the most significant was a 3 month stage/work experience at Raymond Blanc’s world famous 2* Michelin restaurant in Oxfordshire. We worked closely with the stunning garden produce and prepared everything fresh daily. I learnt some wonderful, classic cooking techniques here and recipes I still love to this day.

      "Rhubarb" at Royal Albert Hall  - September 2010 to June 2012 CDP/ Sous chef/ Head chef

I started as a Chef de Partie in the fine dining restaurant within the theatre. I was quickly promoted to Senior chef de partie. I worked on cold larder, hot larder, fish and sauce sections. I then became Sous chef. When the head chef left shortly after my promotion I took over and ran the operation myself with the support of the group executive. In this role I oversaw a team of 8, had sole control of the menu and dishes. I took care of all ordering, running the service and quality control. I was still very young to have this position, so I took the decision to leave to do a stage at Le Manoir to learn more. 

·    Morton's Private Members Club (MARC Restaurants) – July 2009 to August 2010. Demi Chef

I was a Demi Chef at the fine dining restaurant within the members club in Mayfair, London. I left the Wolseley to come here so I could experience and learn a higher standard of cooking. The restaurants within the same group at the time were The Greenhouse and The Square, both of which held 2 Michelin Stars.

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      The Wolseley - May 2008 to July 2009 Commis/ Demi chef

      I started as a commis chef on the cold larder and went on to cover all sections in the kitchen. I was promoted to Demi chef within my first year there and eventually ran the sauce section. We did many daily covers here and I learnt the importance of speed of service and being organised and in control every day. 

Liberty Restaurants - August 2007 to May 2008 Commis chef 

This was my first job. I worked as a commis chef between the company's restaurant and oyster bar during my time there. I left when offered a job at The Wolseley which was a step up.

Stages/ Work Experience

In my 20’s I did various stages/ work experiences using my annual leave from my regular jobs. I really enjoyed going around various restaurants and learning as much as possible. 

Tom Aikens (1* Michelin) – 1 week

L’Ortolan (1* Michelin) – 3 days

The Ledbury (2* Michelin at the time) – 1 week

Restaurant Andre, Singapore (2* Michelin) 1- week

Le Manoir (2* Michelin) – 3 months

Nutrition Level 4 Award from the Royal Society of Public Health - 2023

I studied this qualification at St Mary’s University in Twickenham, London. I have always had a great interest in healthy eating which goes hand in hand with my love for sports, running, cycling and fitness in general. During the course I built on my already expansive knowledge of the importance and value of healthy, nutritious and balanced food.

Personal Trainer Level 3/ Gym Instructor Level 2 – 2024

I went back to St Mary’s University to achieve my qualification in Level 2 Gym Instructing. I am currently studying for my Level 3 Personal Trainer qualification. This has been a fantastic challenge and has made my passion for gym based fitness grow even more.