Martin Chiffers Email & Phone Number

London Uk

CONSULTANCY: Menu and Recipe Development, Kitchen Design & Planning, Pre Opening, Equipment Selection, Staff Training & Recruitment, Benchmarking , Quality Control, Special Events, Marketing, Promotions, Demonstrations, Media, Food Photography, Brand Creation, Creative Innovations and Chocolate & Sugar Show Pieces.TEACHING: Conducting Classes in advanced Pastry, Plated Desserts, Entremets, Pralines, Sugar and Chocolate Showpieces Worldwide....JUDGE & DEMONSTRATIONS: Available for demonstrations at Schools or exhibitions worldwide.PHOTOGRAPHY: Available for Competition, Event and Food Photography and food stylingPERSONAL ACHIEVMENTS & WORK:Team Captain & Chocolate Candidate Coupe du Monde de la Pâtisserie Lyon Rank 4th Place 2023 – with 3rd best Chocolate Showpiece in the World results.Coach Biorest Cup 2024 Sofia Bulgaria – Winners 2024 – Pavel Pavlov & Mariya Sbirkova – Team La FeveCoach Bake Off The Professionals – Winners 2024 – Tanuj Sharma and Narayan Shrestha The InterContinental London – The O2Coach Bake Off The Professionals – Finalist 2024 – Gerol Nulud and Michael Dutnall from The Royal Air Force ClubCoach Bake Off The Professionals – Winners 2023 – Mauro Dilieto & Daniel Schevenels, The Landmark Hotel LondonPresident of Honour at The European Pastry Cup -Torino, Italy 2018Coach for Team Chile, Hans Ovando Cope Maya - Mexico 2018 and Winners of the CopaMaya.Best Chocolate Showpiece World Chocolate Masters UK 2017Ranked Top 5 at the World Pastry Cup 2017 Highest achievement for the UK Team to date.Winner European Pastry Cup Coupe du Monde de la Pâtisserie 2012 / 2014.Only UK Pastry Chef to win the European Pastry Cup Coupe du Monde de la Pâtisserie, twice in 2012 & 2014.Coach for Ruth Hinks -The World Chocolate Masters 2013 Ranked 5th Place in The World highest ever rank for the UK.Author BBC Crème de La Crème Recipe Book and Expert Consultant for BBC TV show.CONSULTANCY: Cunard, Bread Ahead Jeddah, Whitworths, Intercontinental Hotels

London, United Kingdom

Personal Achievements Professional Certificate Ecole de Grand Chocolat Valrhona - 2011Professional Certificate Ecole de Grand Chocolat Valrhona - 2012 Professional Certificate Showpieces Stephane Leroux MOF / Stephane Glacier MOF - 2012 1st Place Winner - Fairmont Passions Global photo competition F&B category 2011 Elected: President UK Pastry Team Coupe du Monde 2011 -2013UK President and Winners European Pastry Cup Coupe du Monde de la Pâtisserie March 2012 Best Sugar Show Piece - Team UK - European Pastry Cup Coupe du Monde de la Pâtisserie March 2012Best Chocolate Show Piece - Team UK - European Pastry Cup Coupe du Monde de la Pâtisserie March 2012Produced 4 Chocolate Show Pieces for Valrhona New Chocolate Dulcey Launch Guest Teacher at The Barry Callebaut Chocolate Academy UK: http://www.chocolate-academy.comPromotion Hankyu Department Stores Fukuoka / Osaka Japan November 2012 selling 80,000 scones Opening Own Brand Cake Shop Mitsukoshi Department Store Ginza Tokyo Japan November 21st - 2012Team Achievements: 1st Place Winner - APC Dessert of the Year 2011 3 Finalists - APC Dessert of the Year 2011 Jnr Showpiece - GOLD BEST IN CLASS Hotelyimpia International Salon cullinare 2012 Jnr Chocolates - GOLD BEST IN CLASS Hotelyimpia International Salon cullinare 2012 Jnr Plated Desserts - GOLD BEST IN CLASS Hotelyimpia International Salon cullinare 2012 Jnr Afternoon tea Pastries - SILVER BEST IN CLASS Hotelyimpia International Salon cullinare 2012 Snr Afternoon tea Pastries - SILVER SECOND PLACE Hotelyimpia International Salon cullinare 20121st Place Winner - Junior Chocolate Master 20125 Finalists - APC Dessert of the Year 20121st Place Winner - APC Dessert of the Year 2012Judge: Westminster College Pastry Diploma 2011 UK Cub Coupe du Monde - UK Pastry Open 2011European Pastry Cup Coupe du Monde de la Pâtisserie 2012 European Pastry Cup Coupe du Monde de la Pâtisserie March 2012

Dubai

Opening of Hotel with sole responsibility for organisation of all areas of pastry & bakery department producing for all F&B outlets, and function rooms. Key leadership role within the hotel, extended steering committee including weekly MOD duties for hotel In Charge of entire kitchen operation during Executive Chefs vacation Pastry Team 24.Opening a new Hotel, training staff on standards and organising all areas of the Pastry and Bakery areas. Created a new retail concept over the Christmas period for home made retail items creating a bench mark for Address Hotels. Built 4 meter high gingerbread hotel and mall for 2010 Christmas retail items displayed in Dubai Marina Mall Achieve very good reviews in time out magazine for the desserts and bread in the hotel. Numerous media publicationsProfessional Pastry Certificate French Culinary School in Asia - October 2010 Team Achievements: Gulfood 2010 Gold medal chocolate pralines with showpiece Silver bread display 2 Bronze pastry showpieces 2 Bronze plated desserts. Team Achievements: MLA Black Box Dubai & Anchor Pastry Challenge3rd Place MLA Black Box Dubai1st Place Anchor Pastry Challenge 2010 GCC Team Achievements: Junior Competition Dubai, Gold medal in chocolate pralines with showpiece, Gold and Bronze medal in the plated dessertsBronze Bread loaves and showpiece Judge: Judge Anchor Pastry Challenge GCC - Dubai June 2010 Judge Hotel Asia Maldives July 2010 AwardsWinner of The Caterer Awards Middle East Pastry Chef of the Year 2010

Gangnam-Gu, Seoul, Korea

Property DescriptionThere are 518 guest rooms, including 263 suites and 122 Club InterContinental rooms and a diverse selection of 13 food and beverage outlets including restaurants, bars, cigar divan, the bakery is also famed for its selection of authentic bread and baked goods. Fifteen function rooms of the Grand InterContinental Seoul are suitable for international conventions, meetings and family gatherings. The Grand Ballroom's advantages include an eight-language simultaneous translation system, Internet access, teleconferencing, a modern computer system, five wide projection screens, and an excellent stereo sound system. Forbes 2008 Best Hotels in the world. Food and beverage revenue is in excess of $90 million per annum combined..Responsibilities & DutiesSole responsibility for organisation of all areas of pastry & bakery producing for all F&B outlets, and Function rooms. Responsible for The Grand Intercontinental & Coex Intercontinental Pastry Department and Deli-Monde Outside Bakery Producing a vast array of Korean Style Bread Items. Achieving HACCAP 100% best in Asia for 2008 Pastry Team 27 + 18 + 14 +Professional AchievementsRaised the standard of desserts and pastry items produced in all outletsDesigned and Built Deli Shop into a Ginger Bread House for the Xmas periods. Deli Revenue and reputation has grown consistently over the past 3 years and the selection and variety has grown considerably.Coached the culinary team to achieve Silver and Gold at Siba 2007 and overall winner for the competition. Coached the MLA Black Box team to victory 1st place for Korea finals and 1st place Dubai world final 2008.Many magazine and TV media publications and releases of my work including recipes for Elle Korea. Took many photos for the Hotel to use for media advertising a

Yongsan-Gu, Seoul, Korea

Property DescriptionThe Grand Hyatt Seoul boasts 601 rooms and enjoys the reputation of having the most prestigious food and beverage operation in Korea. The F+B operation comprises of 11 outlets including 2 Deli Shops, Japanese, French and Chinese signature restaurants together with extensive banquet facilities of 2,473 Sq metres. Food and beverage revenue is in excess of $50 million per annum.Responsibilities & DutiesSole responsibility for organisation of all areas of pastry & bakery producing for all F&B outlets, and Function rooms. Producing all bread, chocolates, cookies and base desserts for the In-house Deli, Park Hyatt Seoul and The Galleria Deli shop.Pastry Team 45+Professional AchievementsRaised the overall standard and productivity of all pastry products produced, streamlined production whilst changing over to a 5 working day week without increasing staffing levels. Introduced more changes in menu rotations and developed the team to a higher level in product knowledge and understanding.Various magazine and TV media publications and releases of my work. Preopening Park Hyatt Seoul, supply and menu development.

Singapore

Property DescriptionThe Fullerton is Singapore’s latest masterpiece of simplicity, comfort and elegance. Transformed from the Fullerton building, which was built in 1928, its rich heritage, neo-classical architecture and strategic location make it an inspiration to all in the heart of Singapore. Winning many prestigious awards The Fullerton hotel in less than 2 years has become an icon in the hotel industry. It is well recognized by business travelers as well by local clientele for its high standard of Food & Beverage, creativity and innovation. Business Traveler UK Awards - Best New Business Hotel in the World (Ranked 1st) (2003) Business Traveler Asia Pacific Awards - Best New Business Hotel in Asia Pacific (Ranked 1st) (2003Responsibilities & DutiesSole responsibility for organisation of all areas of pastry & bakery producing for 4 F&B outlets, 11 Function rooms, The Fullerton Shop & 400 guest rooms and suites.Pastry Team 18+Professional AchievementsRaised the overall standard and productivity of all pastry products produced, created a number of signature dishes for the restaurants, chocolate buffet, banqueting and signature cakes with branded packaging for The Fullerton Shop.Produced World Gourmet Summit 2003 Petits fours and show piece presentation and Granite course for Gala DinnerMember Singapore National Team Culinary Olympics LuxembourgJudge for Cacao Barry Patisserie Scholarship Professional Certificate Ecole de Grand Chocolat ValrhonaVarious magazine, radio and TV media publications and releases of my work.

London, United Kingdom

Property DescriptionThe Great Eastern Hotel is a £65million redevelopment in the City of London, the only hotel in the Square Mile. The Great Eastern Hotel Company is a joint venture between Conran Holdings, the restaurant and retail group, and Wyndham International, one of the world’s leading hotel companies.Responsibilities & DutiesOpening a new Hotel producing the Training Manual, SOP, Health & Safety & Induction manual, Including additional responsibilities of the opening and setup of Miyabi Japanese Restaurant. Sole responsibility for organisation of all areas of pastry & bakery producing for 5 restaurants and 3 bars, 13 Private Dining rooms & 267 rooms.Maintained lowest staff turnover within the Food and beverage and achieving 90-97% marks on health and hygiene, maintained and managed food costs in line with budget.Remained the only Executive in the kitchen team and was verbally offered the position of Executive Chef to manage the whole team but declined feeling that I could not offer the other Head Chefs training in cooking, as Pastry was my main focus and ability.Pastry Team 25+Professional AchievementsGuided team to gain 3 medals, Hotelyimpia Petits fours Gold & silver and Bronze Hotel Pastries Organiser and Judge for Dessert of The Year Competition UK, Association of Pastry Chefs – my team gaining Gold & Silver.Professional Certificate Ecole de Grand Chocolat Valrhona Produced a number of Pastry Magazines for the industry (GLAZE) Various magazines, radio and TV media publications and releases of my work.PROFESSIONAL

Singapore

Property DescriptionThe Raffles hotel is the legendary symbol for all "the fables of the Exotic East". Together with its rich history, Raffles Hotel is part of the very fabric of Singapore culture. Was Ranked 3rd best hotel in the world at this time.Responsibilities & DutiesResponsible for organisation of all areas of pastry producing for 13 F&B outlets and banqueting for up to 2000+.Sole Responsibility during executive pastry chef’s absence.Professional AchievementsProduced World Gourmet Summit 1998 Petits fours and showpiece presentation for Gala Dinner Guided team to achieve a number of medals Food Asia, Tabasco dessert competition winner, & second place wedding cake competition.Various magazine media publications and releases of my work. Conducted a professional sugar demonstration for pastry chefs in Singapore. Pastry Team 38+

Knightsbridge, 87-135 Brompton Road, Sw1

The world's most famous department store.Property DescriptionThe world's most famous department store.Responsibilities & DutiesCompletely responsible for the creation of artistic display pieces for the 19 restaurants and 5 food halls.Training of staff. Management of chocolate room and artistic room producing moulded chocolate pieces and confectionery including novelty cakes. Demonstrations to the public including radio interviews.Professional Achievements Implemented and created a new line of confectionary to the food halls with a monthly sale of 100k.Finalist- Meilleur Ouvrier de Grande Bretagne, Hotel Patisserie, Academie Culinaire de France, Silver Award - Works in cooked sugar, Hotelyimpia, Most Outstanding Craftsman - International Banquet Competition, Limerick, Ireland, Silver Award - International Banquet Competition, Limerick, Ireland.Pastry Team 48+PROFESSIONAL

London, 22 Portman Square, London W1H7Bg

Portman Intercontinental changed owners:The Radisson SAS Portman Hotel is specifically dedicated to the needs of both the international business traveler and those on holiday. The hotel offers a wide range of amenities and outstanding conference facilities. Located in the celebrated West End of London, in a secluded corner of picturesque Portman Square near Marble Arch, the hotel is within easy reach of all the major commercial districts and also ideally placed for the famous Oxford Street, Regent Street and Bond Street shops and theatre-land.

Medmenham, Marlow

The hotel was converted in 1991 from a country mansion house built in the Victorian era to the magnificent luxury hotel it is today. Danesfield House Hotel and Spa has a Four Star AA and RAC with Blue Ribbon rating, a four-star Silver Award from the English Tourism Council and is well established within both the leisure and conference markets in the UK and internationally. Was ranked 16th best Hotel in the world at this time.

Cadogan Place, W1, London

Property not managed by Hyatt anymore!

London Davies Street, W1

The crown jewel of fashionable Mayfair, steps from the boutiques of Bond Street. Claridge’s first seed was sown in 1812, when James Mivart opened a hotel in the house at 51 Brook Street.

Picadilly Road

Built in the 1920's, the grand Art Deco style Park Lane Hotel with a white stone façade and red mansard roof is set on Piccadilly in the exclusive central London area of Mayfair, half a mile from Buckingham Palace. The 305 high ceilinged guestrooms laid out over eight floors have views of Green Park or leafy Mayfair and boast original fireplaces.

(Part 1) - 706/3 (Part 2), Advanced Pastry

706/3 (Part 1) Credit & Pass *Advanced Pastry 706/3 (Part 2) Credit & Distinction *Advanced Pastry

706/1 And 2, Culinary

Cornwall College of Further & Higher Education, UK 1984 - 1986 706/1 Credit 706/2 Credit NWRAC Credit (Pastry Cooks & Patissiers Basic.