Andrew Turner
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Andrew Turner, executive chef at the Landau restaurant in London’s Langham hotel, has agreed to become head chef at London restaurant Wiltons. Andrew will head up the kitchen at Wiltons as well as playing a key role in its new outside catering venture, Wiltons “The Events”. He will also be in charge of training young apprentice chefs from various colleges and universities.
The chef who bought the `grazing concept menu` to London....
Andrew started his training in France after leaving catering college at the age of 18 before returning to England as an accomplished chef. He then went on to work with well known chefs including Albert Roux and Anton Edelmann.
Having learnt from the masters Andrew created his own new style which he has mastered and made his own - `the grazing concept` and won many awards. These include Time Out restaurant of the Year 2001 at 1827 at Browns Hotel in London , Voyager restaurant of the year 2001 – 2004, 4 rosette AA rating to name but a few. London’s opulent hotel The Bentley Kempinski welcomed Andrew as Executive Head Chef to the inspired 1880 restaurant and this was described as one of London’s most decadent fine dining restaurants. He was also Executive Head Chef at the fabulous Pennyhill Park in Surrey.
Andrew describes his cooking as Contemporary European `A deconstruction of classic food followed by a reconstruction of those same ingredients, but in a contemporary style` he says `I am the Vanessa Mae of classical cuisine!` He acknowledges Albert Roux’s influence both in the culinary and restaurant management fields and his now famous grazing menus have injected new life into the restaurant scene allowing diners to sample up to ten smaller grazing dishes.
Throughout his career Andrew has consistently employed his culinary skills to raise funds for charity and in 2000 instigated a dinner prepared by many top chefs which is now an annual event and raises considerable funds for the Leukaemia unit at Hammersmith Hospital.
Andrew`s television appearances include BBC Saturday Kitchen, Ainsley’s Gourmet Express, Yes Chef and BBC Food Poker to be shown autumn 2007, he also appears on radio frequently airing his views on food related issues. He has appeared on TV and radio in Australia and at 1880 won a Remy’s Award with Hardens as one of the top 10 restaurants in London.
Over the years Andrew has cooked for celebrities, prime ministers and rock stars. In his spare time he is a keen Chelsea football supporter and also enjoys extreme sports including skydiving and he has a very unusual passion……sharks….!! Is it safe to go back in the water??!! Watch this space.....!
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