IN THE KITCHEN
Chris Wheeler is a highly motivated, hard working, confident and organised individual, with an impressive CV to match, Chris has been working in the industry for over twenty years. He has lots of experience running Michelin star standard kitchens as well as a remarkable reputation for revamping and revitalising restaurants and establishments throughout his career.
Experience is crucial in the hospitality industry and Chris Wheeler is certainly not short of such; having trained at Bournemouth & Poole College of Further Education and gaining a diploma in Professional Catering in 1991. Chris has since been developing and building his culinary education and works hard to ensure that both he and his staff are kept up to date with all industry qualifications and hygiene standards…
Domaine De Bassible Hotel and Restaurant (One Michelin star) was Chris’ first ‘proper’ job once he became qualified where he combined this 6 month stint in France with education to develop his knowledge whilst working in all areas of the kitchen. Following his 6 months in France, Chris went on to work at the Provence Restaurant – Gordelton Mill Hotel in Hampshire, starting as a Commis Chef and working through the ranks to become a Sous Chef – this was another Michelin starred establishment that gave Chris the incredible foundations and standards that he sets today.
IN THE KITCHEN
Determined to crack the industry with a broad knowledge and knowing how to work within all aspects of the kitchen, Chris took on the challenge to develop his pastry skills as a Pastry Chef at the Horsted Place Hotel (3 AA Rosettes) in Surrey.
The next step in his career was to work at the Four Seasons Hotel, Park Lane, London as the Senior Sous Chef – once again Chris found himself getting higher up the ranks in a Michelin starred Restaurant.
A key highlight in Chris’ career was working as the Operations Manager and Group Head Chef for Novelli Restaurants which included Maison Novelli, Novelli EC1, Novelli W8 and Les Saveurs. Overseeing a large team and ensuring that all operations ran smoothly – this was a new challenge and a completely different role for Chris but it inspired him to become a Head Chef and even Executive Chef in the future…
After working for the Novelli empire, it was time for Chris to take on yet another challenge working as a Freelance Chef for 7 months, predominantly as a Head Chef or Executive Chef.
All of this experience shaped Chris as a person and as a Chef, seeking a brand new challenge, Chris joined Stoke Park in 2003 where he has developed and built up the culinary reputation of the three on-site restaurants. His biggest achievements at Stoke Park include overseeing a large brigade of 36 Chefs across the three restaurants.
Humphry’s the fine-dining 3 AA Rosette restaurant, San Marco – The Italian Brasserie and The Orangery – The English Brasserie.
Whilst working at Stoke Park, Chris Wheeler has taken on lots of ad-hoc projects related to his work, including Kitchen Design for sister projects, consultancy, building and developing his Social Media profiles and cooking for lots of famous names along the way…
Daniel Craig, Anne Hathaway, Nicole Kidman, Katherine Jenkins, Johnny Depp and Brad Pitt but to name a few!
Chris is a Member of Crafts Guilds of Chefs, Masterchefs of Great Britain and Chaine des Rotisseurs.