Chef De Partie at 1 Michelin Starred Restaurant Opheem
That Chef Ben
With an intense dedication to my career, I have progressed through a variety of kitchens within Rudding Park Hotel. These kitchens include the Conference and Banqueting Kitchen, the two AA Rosette Clocktower Kitchen and the three AA Rosette Horto Kitchen.
I am currently working with Chef Aktar Islam at Opheem, a modern Indian/European Restaurant. With a Michelin Star behind it, the restaurant strives to push the boundaries of Indian Cuisine.
Young Chef Young Waiter UK Finalist 2019
Rudding Park Part-time Employee of the Year 2017 and employee of the month 2021
Yorkshire Dales Food and Drink Festival; Chefs Cook Off, with a 600 seater audience.
Helping out the Harrogate Hospital Catering Team during the COVID-19 crisis
Chef De Partie
While at Rudding Park I have pushed for lots of opportunities resulting in a variety of cookery demonstrations, my own food podcast ‘The Harrogate Food Show’ and many public events representing the Hotel. Finally ending up as a Demi Chef de Partie at their 3AA Rosette Horto Restaurant. This has now resulted in my position as a Chef de Partie at 1 Michelin starred Restaurant Opheem. Head chef Aktar Islam pushes to innovate Indian cuisine with modern European cooking techniques and traditional Indian cooking influence.
With a focus on cookery competitions in 2019, I was a finalist for the Young Chef Young Waiter competition. Even though this was a career-changing achievement, I still have the desire to enter as many competitions as possible to maintain that focus. Working in many other kitchens in my free time has greatly strengthened my knowledge of cookery.
Since 2016 I have spent as much time as I can working with Thierry Dumouchel at Dumouchel Patisserie, to master French patisserie and baking. I have spent a considerable amount of time working with the Atul Kochhar Restaurant Group as well as the 2 AA Rosette Gujrati Restaraunt Prashad, to learn more about Indian cuisine and widen my knowledge. My ambitions for the future are to build my experiences in refined modern European and Indian cuisine as these are where my passions lie. This will be done by working around the world (including Delhi) and gaining new experiences.