I consider myself an innovative chef and am professionally trained. I have had an International career with quality apprenticeship's and direct kitchen experience in over 1o countries and have travelled around the world with employers continually learning more about the culinary arts and food.I studied City & guilds at Gateshead College in Newcastle and received my Advanced level apprenticeship in professional cookery for hospitality, leisure, travel, tourism and passenger transport while working full time in a highly respectable group of restaurants in Newcastle.I am a dynamic, extremely capable executive chef that has the ability to adjust my sails when and wherever needed and I can guarantee that should you have a position available I would be a valuable asset to your guests’ experience not only culinary related but in terms of having professional & congenial social skills and extensive experience in working as part of a team in a highly pressurised catering environment.

For me, cooking is...

Cooking has always been an escape to me. When I step into the kitchen everything is about the food, the art, the palette and bringing joy through it.

I learned to cook at...

I always wanted to be a chef but wanted to learn from the best, so I left South Africa at 17 in search of great mentorship.

A cooking secret...

Quality of the ingredient should always speak for itself, I am just there to enhance flavours and bring the dish to life.

My menus

French A La Carte

STARTER

All inclusive

Charred asparagus dressed in an orange vinaigrette, served on a poached egg yolk with smoked salt, crispy bacon, onion & parmesan crumb finished with a brown butter hollandaise sauce

Goats cheese served with roasted candy beetroots & a black olive and pecan crumble, finished with a micro herb salad

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Fillet of beef served with creamy truffle mash, garlic green beans and a beef jus

DESSERT

All inclusive

Classic creme brûlée

French flavour (family style or A la carte)

STARTER

All inclusive

Cheese souffle with green salad

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Duck A l'Orange

Pan fried seabass with bacon and mussel beurre blanc

Lyonnaise potatoes

Herby sugar glazed spring vegetables

Leaf salad

DESSERT

All inclusive

Classic creme brûlée

Seafood extravaganza (family style or la carte)

STARTER

All inclusive

Mussel pot in a creamy garlic and white wine sauce with a selection of freshly bakes breads

Crispy Patagonian squid with lemon and roasted garlic aioli

Cheese souffle with green salad

Charred asparagus dressed in an orange vinaigrette, served on a poached egg yolk, crispy bacon, onion & parmesan crumb finished with a brown butter hollandaise sauce

FIRST COURSE

Choose 2 dishes

MAIN COURSE

Choose 1 dish

Baked hake with cherry tomatoes, white wine and fresh herbs

Pan fried seabass with bacon and mussel beurre blanc

Fillet of beef served with creamy truffle mash, garlic green beans and a beef jus

Slow roasted pork belly. tender stem broccoli, parsnip puree & baby carrots served with an apple sauce & finished with a pork & mustard jus

DESSERT

Choose 1 dish

Chocolate fondant with home-made vanilla ice cream

Classic creme brûlée

Lemon curd soufflé, white chocolate shortbread strawberry coulis & a strawberry, almond & mint salsa

Chocolate soufflé, shortbread biscuit & fresh raspberries

Chef Devlin's reviews

4.83

•

2 services

We had such a pleasant experience dealing with Devlin. Communication was smooth. The dishes were all the rave. He was highly professional and left the kitchen pristine. Would highly recommend.