Rumel Pinnock

Background

About Rumel Pinnock

I have part taken in the opening of three wonderful new hotels in the last 7 years with Lost Property hotel for Dominus & Shiva Hotels. the Guardsman hotel in St James and Lincoln Plaza Hotel in Canary Wharf in prime locations. My invaluable knowledge and practice accrued throughout my career has made me a vital part of these successful openings where The Guardsman has received a 5-star rating within the first three months of opening. My previous experience includes helping to launch the opening of The Ivy Collection in Liverpool Street, where I not only helped to recruit and train the BOH team, but I had to regularly cater for 600 covers with a team of approximately 44 chefs. Prior to this I was the Head Chef of Vintage Salt restaurant, working for Des McDonald. These opportunities have been a result of over 15 years' experience where working for luxury fresh food restaurants and brands has equipped me in delivering a high standard of service in well-known locations in London. My talent developed with D&D restaurants, where I partook in a range of roles and grew within the company. I was one of the Senior Sous Chefs involved in opening one of the first locations outside of London, Craft House & Angelica in 2013, as well as working in popular London locations such as Le Pont De La Tour, Skylon, and Plateau. My passion in this industry is exemplified by my commitment to finding new talent from diverse sources, commonly returning to my college where my passion was first sparked, to recruit new members of staff. I also try to support my old college by regularly give talk to catering students and inspire and support them throughout their careers.