Our team of talented chefs.
Awarded with a MICHELIN Star in 2023, there are no boundaries in our kitchen, we have a style and we know what that is and we are confident in our ability to keep to this style running throughout our dishes. Our chefs in Àclèaf are all trained in the classics but we’re not one to let rules get in the way of creativity and we make sure that the kitchen is an environment where the team can come together; to share ideas without the fear of rejection or failure. It’s this openness that allows for creativity to thrive and creates an atmosphere where people are excited to join the team and continue pushing forwards towards the same goal .
Joe
Joe first joined the team when the restaurant was The Gallery having been in the restaurant industry for over 10 years. “I have been on this journey with Scott in transforming Àclèaf into the award-winning restaurant it is today.” From an early age, Joe enjoyed cooking and has fond memories of enjoying some classic Caribbean dishes at home with his Grandad who is Jamaican. Whilst completing work experience at restaurants in London, he lived with his Grandparents where Joe learn that food didn't need to be complex to taste amazing. “That's when I realised you didn't need to be in the capital to have the best food - good food just requires love and passion”.
Ben
Ben started his career in the industry back in 2013 after finishing his college studies in food and hospitality. After trying lots of different stations, Ben found his passion in sauces - “a good sauce can really elevate a dish as it’s used to bring together all elements on the plate, so it’s important to have a great rich, deep sauce". He enjoys experimenting with Asian flavours due to the number of flavour combinations that can be achieved from various spices and herbs. A lot of his inspiration comes from Gareth Ward who Ben worked alongside in 2018, and still draws on this knowledge today. He worked alongside fellow chef Joe at a previous restaurant before they both moved to join Scott at The Gallery Restaurant before launching as Àclèaf.
John
From an early age if you asked John what he wanted to be when he was older he would say “a chef”. Taking inspiration from well-known chefs such as Ramsey, Roux and Cane, John knew this was an industry that he wanted to be a part of. After spending three years at Michael Canes Acadamy in Exeter learning the basics of professional cookery, he joined the team for work experience at Acleaf, formerly The Gallery Restaurant. Although during this time he worked in other areas of the Hotel in different kitchens, he knew that fine dining was the area of cooking he most enjoyed so after graduating from the academy he joined the team full time.
James
James, our Restaurant Manager says that during his many years working at Boringdon, he has discovered a deep love and passion for wine and the fine dining environment. Initially, he was drawn to the complexity and elegance of the restaurant industry, but it was his curiosity about wine that truly sparked a transformative journey. Wanting to deepen his understanding, he began undertaking various wine qualifications, starting simply out of interest. However, as he learnt more about the history, artistry, and craftsmanship behind winemaking, his fascination quickly evolved into a genuine passion for the industry.