Daniel Bell Email & Phone Number

Stamford, GB

Leipzig, Saxony, Germany

Culinary sales for UK & Europe and leading innovation, creational applications for a global flavour house and blending manufacturing based in Germany. Implementing my culinary vision and expertise into the business and working alongside the R&D team, sales teams & marketing teams. Main roles are based on NPD and application, sensory evaluation, developing.

Ossett, West Yorkshire, United Kingdom

Dealing with relevative customer accounts for product developments, culinary driven ideations and benchmarking from the food service industry to the food retail. Formulating new recipes and improving existing ones which help keep the company ahead of the competition. Food and recipe matching to a high standard.Recommending new products and working with new.

Oulton Hall Leeds

152 bedroom 4 star hotel that comprises of golf, spa, 7 function rooms, 2 restaurants, C&B for up to 250 pax, 3 separate kitchens, 28 staff to manage, client based role adapting bespoke menus, seasonal changing menus and monthly TDH menus. Food specifications and costings. Food revenue of 50k p/w.

Oxford, United Kingdom

Responsible for the food operation at oxford Malmaison. 95 bedroom hotel, 110 seated brasserie and functions for up to 250pax. Implementing standards for food and service, creating menus for seasonal change, managing costs for gross profit, recruitment of the kitchen brigade and training all team members in food/menu knowledge. I also managed and was head.

Enstone, Oxfordshire, England

Cooked around the world for Renault formula 1 race team. Logistics with the travel of dry goods. Different cuisines adapting to different countries. Buying food from all over the world and contacting suppliers. A great experience with cooking under pressure and adapting to situations. VIP menus, driver and sport mans dietary recuirments in food, Sponsor.

Oxford, United Kingdom

Barcelona, Catalonia, Spain

I moved to Spain to drop down a few levels, to learn the language, the Spanish love of food and their cuisine. Very busy C&B function but also cooking ala carte, functions for up to 1000pax, buffet style lunches and dinner catering for about 300 a day. Great experience learning the spanish cuisine, working abroad and in environments that are much more.

Resturant Boheme

I decided to take the challenge of starting a new restaurant from day one, taking over the sister hotel in Oxford. It needed to be re launched and was a challenge for being a part of this first team of chefs, 1 M star food but left the position for an opportunity abroad and for my personal goals.

Randolph Hotel, Oxford

The Randolph hotel Oxford was the hotel where I developed most as a chef/manager. We were at the time the only 5star hotel in the city. I was responsible for the kitchen in my chef absence. We had a very busy ala cate restaurant and function food operation. Ordering, timesheets, rotas and stock takes were just a few job roles.