Sam Oldfield Email & Phone Number

London Area, United Kingdom

The Art School is the gold standard for fine dining in Liverpool. The cuisine is defined as ‘Modern British’ with an emphasis on local produce; making a considered effort to showcase local producers. I enjoyed the ingredient-led approach to food where the goal was to get the most out of each ingredient using classical techniques, building on my base of knowledge gained at Le Cordon Bleu. I enjoyed the transition from Commis chef to Chef de partie and learning to manage others as well as myself and getting the best out of a team through effective communication and comradery.

London, England, United Kingdom

I completed the internship portion of the Le Cordon Bleu diploma at Rovi. It is located just off Oxford Street in the Fitzrovia area of London and is part of the Ottolenghi restaurant group. Working here gave me experience in producing high quality, complex and vibrant food in a very busy restaurant. In the short time I was here I got to see a wide array of techniques from North African, Asian and European cuisines. I enjoyed being part of a young, ambitious team.

Godalming, England, United Kingdom

Working in this busy, highly regarded local Spanish fusion Restaurant gave me experience in the technical and commercial aspects of running a small business. I quickly learnt the value of teamwork and how to thrive in a high intensity kitchen. I developed a close relationship with the Chef Patron which gave me a keen interest in the business side of the restaurant industry that has only grown since.

Rudgwick, England, United Kingdom

I worked at this craft brewery briefly between my studies at Le Cordon Bleu. My responsibilities were spread between the retail outlet in the daytime and the tap room in the evening. I enjoyed the process of familiarizing myself with the products and offering recommendations to consumers as well as recognizing trends in sales which were reported to my superiors.

Bramley, England, United Kingdom

This was my introduction to the food industry. While studying at college, I worked at the pub part time in the evenings and on weekends and quickly realised that I had a passion for food

Diplome De Cuisine, Culinary Arts/Chef Training

A Levels, Law (A), Spanish (B), Business (B)