Chef Profile

Plating up the Fish CourseChad Hughes

My philosophy on food is simple – it should look good but taste even better. Source the best quality ingredients and have respect for them. Pair them with creative flavour combinations which balance and that are in season.  It is this philosophy at the heart of AmberMaze, and we aim to provide great food, great service and attention to detail that creates an experience that is just for you.

At the late age of 30, my passion for food led me to leave the safe and familiar world of the banking sector and start at the very bottom of the ladder in the catering world as a lowly kitchen porter.

I have since risen through the ranks through hard work, determination and willingness to learn. In what feels like a very short 6 years, I worked and trained in Michelin starred kitchens around the country – Simon Radley at the Chester Grosvenor, Fraiche and Le Champignon Sauvage.

I became a trusted member of the team at Thornton Hall that achieved and attained 3 AA Rosettes – a very high culinary accolade on par with Michel Roux Jnr’s restaurant Le Gavroche and Dinner by Heston Blumenthal.

In 2013 I competed in MasterChef: The Professionals and then started my own fine dining company – AmberMaze.

 

 

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