Mark Raffan Email & Phone Number

South East

Freelance Chef(November 2016-to Present)I am Currently Working as a freelance chef, doing bespoke private parties I am also working with an old friend helping him within in his Gastro Pub on Menu development, Training and other key issues he has within his business.

Horsted Keynes

Achievements and responsibilities: • Took over a slow running free hold Pub, again through delivering a new and exciting menu, up grading the bedrooms and developing the wine list the location is now widely recognised as one of the premier gastro pubs in the area resulting in an annual turnover of in excess of £500k

Chelwood Gate

Achievements and responsibilities: • Took over failing pub and buy refurbishing the property and delivering an exciting new menu we were able to attract our previous customer base as well as attracting in new clients • The pub went from a loss making business to a profit within 9 month• In addition the pub moved from a position of 350th to within the top 20 wine selling pubs within the Shepherd Neame brewery group. This was done in 9 months

Vowels Lane Nr East Grinstead West Sussex

• Initially headhunted from the Royal Palace of Amman to take over the Kitchen as it was suffering from mismanagement and poor service level. The clear goal was to achieve a Michelin Star within 3 Years, and to bring back a sound, Profitable and Highly Professional Kitchen. This was however achieved within 2 years.I was appointed a Director of the business by Mr Peter Herbert in June 1996 and eventually made a management buy out in April 2004 with my business partner Andrew Russell were we carried on delivering the highest standards of Food, Hospitality and surroundings that Gravetye Manor was so Famous for. • Michelin Star held for a period of 10 years.

Amman Jordan

• Responsible for the day to day running of multiple Palace Kitchens that were located across Jordan,Responsible for the Menu Planning,Dish Development and Dietary Requirements, for the Royal Family and there guests. This included modern European,Arabic,Vegetarian and Asian Cuisines . • Planning and execution for high profile state banquets and birthday parties for members of both the Royal Household and state Dignitaries • Worked within the local community that supported the Royal Palace. Building long term relationships with local and expatriate staff that enabled the smooth running of the palace kitchens.

West Sussex, United Kingdom, United Kingdom

Returned to Gravetye after my one years Training with the Roux Brothers as Sous Chef , i was then Promoted to Head Chef in 1998 .

London, United Kingdom

One Year Training at Le Gavroche and the Waterside InnUnder the tutorage of Albert and Michele Roux (1985-1986))

Kithener, Ontario ,Canada

Obtained a one year visa to Gain experience within a larger multi outlet Hotel

West Sussex, United Kingdom, United Kingdom

Went to Gravetye Manor to carry on my training as a young Chef

Hove

Took a Classical four year Apprenticeship where i learned my basic culinary skills.Attended Brighton Technical College where i attained my City and Guilds 706/1 706/2