An interview with Jack Hazell, Head Chef at Tredwells.

 

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Tell us a bit about your employment journey so far

I started out as a KP then went to catering college. I then started as a chef in the company I worked as a KP for. Then in 2014 I took the plunge and applied to work at Marcus Wareing Restaurants. I started at Tredwells in January 2015 as a demi chef de partie. Chantelle came in to run the kitchen in May 2015 and I  was then continuously promoted over the course of the next two and half years, reaching Head Chef in October 2017.

What are some of your favourite elements of the job?

Every day is an opportunity to learn more, from new ingredients & techniques to learning about the integral parts of running a restaurant operation. Growing and developing team members is also a big part of job satisfaction. And I love prepping fish!

What has been a major highlight for you, working at Tredwells?

Starting at the bottom and working my way up, and also being a part of the growth of the kitchen and restaurant from such an early stage. Working with Chantelle has made this possible and I feel a big part of the restaurant as a whole from her nurturing and educating me on all aspects of a restaurant operation.  Winning AA Restaurant of the Year was also a big achievement.  

Do you have a favourite dish on the menu and if so, what and what makes it special?

We have just put a venison dish on which is slow cooked haunch. We then mince the trim and make a type of cottage pie but using parsley root instead of potato. I made a delicious kumquat jam that works really well with it. I like working with seasonal British produce.

What advice would you give to young chefs trying to break into the industry?

I moved to London in 2015 as I wanted to work in a really good kitchen so I made the sacrifice to do it and put the effort in to make it happen. My advice to any young chef would be to get stuck in as soon as possible and start your progression, learning as much as you can along the way. I advise finding a kitchen that has a good track record of educating and developing chefs.

 

 

Jack's favourite dish to cook as head chef at Marcus is salmon
A favourite dish to prepare: Charred salmon, harissa, turnip, buttermilk

If you are interested in working at Marcus Wareing Restaurants, contact us on careers@marcuswareing.com
Tredwells are currently recruiting for a Sous Chef, for more information, click here.