Mark Taylor Email & Phone Number

Redhill, Gb

Executive Head chef for 12 years looking after multiple sites in the Iconic Selfridges store. Selfridges is world renowned as a leader, fast paced, dynamic, culturally diverse, creative with ultimate style, a fabulous sense of fun and forever challenging the normal. Sustainable focused with strong values towards its teams and customers. Voted best store in the world multiple times. Selfridges restaurants is a multi-million-pound business whose strategy is to become as famous for food as fashion through amazing product, customer service and storytelling experiences. In my role over this time, we implemented significant change. SVS (single view of stock) was a big transition. Only division to land the project on time and under budget. Many legal aspects, allergens, and April 2022 calorie detail on menus. Worked on sustainability pillars, MY emissions, and technological advances in food safety. Creation of coaching and super user groups helped support strong, diverse succession planning and excellent staff retention. This journey has been ongoing with fun projects and storytelling experiences such as wastED with Dan Barber from NY (voted in the top 7 things to do globally that year), meet the Michelins, the best Scandinavian chefs on the planet, meet the Mexicans and most recently LOEWE and Howls moving castle to name but a few.

London, England, United Kingdom

New hotel opening. Looking after Food & Beverage. Mentoring Head chef . All aspects of design, employment, product , risk assessment and Licensing

London, England, United Kingdom

Role was temporary due to starting new position in June 2008 which had been delayed . Selfridges was awaiting New Executive Chef to start . Looked after 9 restaurants. Directors, private events , collaborations.

Banstead, England, United Kingdom

New opening for Tony Tobin TV chef and Sir Peter Wood ( founder of Direct line and Esure ) . Setting up of 2 restaurants and Deli from inception . Recruiting, design , product , branding.

London, England, United Kingdom

Head Chef for Level 6 to 42 at HSBC in Canary Wharf . Fine dining and 19 private dining Rooms , Deli bars . Looking after Senior Board members

Castle Combe, England, United Kingdom

Executive chef of the Manor House Castle Combe . 4 Red-star 3 rosette Country House Hotel where I was in charge of a team of 21 . The team covered all aspects of the Food and Beverage operation. During my employment worked in New York for several weeks gaining insight into different culinary areas Chosen to be a St Julian’s Scholar and Cranfield university on a Business management Scholarship

Bagshot, England, United Kingdom

Penny Hill Park Hotel , A 5 Red star Hotel , working along side Executive chef Stephen Goodlad. Formerly Ex sous chef at the Ritz London , Executive Chef for Anton Mosimann at Mosimann’s & 90 Park Lane. Looking after Fine dining and Banqueting with in the hotel

Lower Beeding, England, United Kingdom

South Lodge is a 3-rosette 4 Red star property, also part of Exclusive Collection . Working alongside Tony Tobin who was formerly Head Chef for Nico Ladenis (3 Michelin stars, Park Lane) and James Hayward who was previously at Le Talbooth (one Michelin star), I was responsible for the running of the kitchen in the absence of the Head Chef. Responsible for the scheduling of all kitchen staff along with the induction & training of all new staff and apprentices. I took full responsibility for all the ordering & stocktaking and was totally financially accountable.

London, England, United Kingdom

Chef de Partie in the Larder . Looking after Butchery , fish prep and cold starters under Executive chef Michael Quinn

London, England, United Kingdom

Promoted from 1st Commis to Chef de partie during this period. I was responsible for the sauce, larder & fish sections. I specialised in both the C&B kitchen (the hotel was recognised at this time to have the finest C&B department in London) I also worked in the small Park Room Kitchen cooking for a private restaurant with a brigade of 5.

Barnstaple, England, United Kingdom

Apprentice here whilst on day release to college and had basic training on all sections. On completion of my apprenticeship, entered for National Apprenticeship of the Year & proceeded to win.