John Campbell moves to the Dorchester Collection
John Campbell who is making the move to Coworth Park, will continue in his role as BaxterStorey’s consultant Chef.
Dorchester Collection has appointed award-winning chef, John Campbell to head up its food and beverage operations at their new country house estate and spa, Coworth Park (near Ascot) which is due to open in May 2010. John Campbell will join Coworth Park as its Director of Cuisine and Food and Beverage. He will start his new role in October 2009.
Currently at The Vineyard at Stockcross, John Campbell is one of the UK’s finest and most celebrated chefs. In 2008 he was honoured with both the Catey’s ‘Chef of the Year’ and their ‘Training and Education’ award and enjoys an excellent reputation within the industry. Known as the ‘cerebral chef’ in 2007 he was awarded his 2nd Michelin star for his innovative and outstanding cuisine. His genius lies in combining complex elements into dishes that look and feel simple and natural and he enjoys experimenting with the effect that temperature has on flavor – intensifying the taste and challenging the taste buds.
He began his career in 1987 as a commis chef and has worked his way through the ranks spending time at Forte plc and the Grosvenor House Hotel amongst others. In 1997 he joined the acclaimed Lords of the Manor restaurant in Gloucestershire as Head Chef, where he achieved his first Michelin star. In 2002 he moved to The Vineyard at Stockcross as Executive Head Chef and Head of Food and Beverage. Over the past 7 years as well as securing a global reputation for the restaurant’s outstanding cuisine Campbell has run a successful Academy for young, enthusiastic chefs from all over the world and has established himself as an important opinion-former in the industry.
Commenting on his decision to join Dorchester Collection’s new hotel, Coworth Park, Campbell says: “This is a once in a lifetime opportunity to be part of the creation and development of what promises to be one of the UK’s finest hotels. I am thrilled to have been asked to join the team and we have a clear goal to set a new benchmark in the UK for country house hotels. A vital ingredient will be creating an acclaimed restaurant loved by hotel guests and local diners alike and building a food and beverage operation that will provide the ultimate in cuisine, whether it’s afternoon tea for two on the lawn or a wedding for 300 people!”