Guy Massey Email & Phone Number

Head Chef and Head of Carering for Cambridge Center for Six Form Studies. Since September 2010 I have been leading a catering team of 16 members. We cater for a six form collage in Cambridge. Our students are from all over the world so there is a variety, of tastes to cater for. My produce is fresh and locally sourced.

I have set up Executive Chefs as a vehicle to capitalise on my vast network of relationships and opportunities for private catering functions. However this is not my chosen route for a career development, I have recognised that I wish to work and grow my talents further with a team of talented people where my experience can be greatly valued.

• Through my natural talent and expertise I was afforded the opportunity to relocate my business and family to Marbella in Spain. I acquired a 120 cover restaurant which required revamping and reenergising for a new.
• Writing for a local magazine as a “Seasonal Chef” providing simple and fresh family meal ideas.
• Radio interviews as “The Seasonal Chef” providing insights to my experience and sharing my knowledge.
• Working with local producers of fresh vegetables, meat and fish.
• Networking with the local business and government community.
• Delivered real passion and enthusiasm and enjoyed delivering innovative and creative menus cooked with flair and imagination.

I opened The Watermark restaurant in 2003, witnessing a lifelong ambition to create something very special in the picturesque village of Eynsford. Seeing a gap in the market of busy commuter families wanting a little more than pub grub, I built a thirty cover restaurant offering seafood and game in a relaxed stylish environment. I was awarded "Best.

Headhunted to create and make a dramatic difference as a value add to the golf member's experience. I changed and shaped the entire presentation of the club and its value proposition through the menu offered to the golfers and corporate visitors. - Created and developed a range of breakfast, lunch and dinner menus.- Increased the profits by 600% and.

I was based at the head office/kitchens at Northolt, my duties included running and leading a small brigade of commi chefs, giving direct orders and insight to their everyday duties. I gained a sound foundation of staff communication and organisation, basic stock and ordering control.Due to my success I was promoted to Assistant Chef at Tallow Chandlers.

Whilst training at college for City & Guilds for catering I was afforded the opportunity to work within and alongside some of the country’s leading chefs who passed through the restaurant. I found my flair and passion for food from the owner and his entrepreneurial approach to cuisine and client management.