David Sharland Email and Phone Number

I have 35 years experience in hospitality, starting my career in London, through the Home Counties and now in Cornwall. My passion is building and motivating a team that provides the service. I believe that hospitality is about putting employees first and having the right people, in a good team, enjoying their jobs. I create objective solutions to generate higher standards of product and service and efficient working practices – concentrating on leadership, mentoring and development. I offer solid, creative and confidential careers advice to chefs at all levels. Now using my knowledge, experience and working with my contacts I help place chefs in operations that offer a progressive career. Currently working with local producers and suppliers of fish, wine, meat and veg to promote Cornish products at media and pop up events throughout the year. Employment summary:9 years as Executive Chef/Operations Director for the Seafood Company Rick Stein, Padstow4 years at Harvey Nichols Restaurants as Executive Chef – opening Edinburgh and Manchester15 years at The Savoy:1989 to 1997The Savoy GrillLondonHead Chef1985 to 1989The River Room Restaurant, The Savoy, LondonPremier Sous Chef1982 to 1985From 2nd Commis to Chef de PartieOther establishments include:The Atlantic Bar and GrillHarrington Hall, LondonSharlands RestaurantThe Vineyard at Stockcross In charge of the design of the new kitchen (£1.2M) and was the opening chefThe Park Lane Hotel, LondonThe Hyde Park HotelFirst job from college