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 working 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.
Luke
Luke started his journey into professional cookery at a busy local pub where a standard night would be in excess of 100 covers. Little over a year into full-time work, and completely by chance, Luke found myself stepping into the role of Head Chef to ensure the pub could continue to run after an unforeseen tragedy. Being thrown in at the deep end he had to adjust quickly. It was all very much learning on the job, but he secretly loved every moment. Throughout this, Luke and the team achieved many accolades and press attention, including being listed in The Times Top 50 list of the best places for a Sunday Roast in the UK.
Vlad
Our Restaurant Manager is well experienced in the industry with over 14 years experience and spent three years at hospitality school. Although initially starting his career on the other side of the kitchen door as a commis chef, Vlad realised his passion was in hospitality rather than behind the scenes. “I would wake up and think I don’t want to go into the kitchen today, that’s when I realised that it wasn’t the kitchen side of things that I loved, it was the ability to meet new people and make their dining experiences exceptional and memorable. I’ve realised my passion and I feel so blessed to be a part of it.”
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.