Head Chef of the exclusive Sloane Club in Chelsea,
Mark Johnson, has worked at some of London’s
finest 5 star hotels since leaving Bradford & Ilkley
College in 1990.
“In 1987 I left Buttershaw Upper School and
enrolled at Bradford and Ilkley College where I
did the City and Guilds 705 and 7062 courses
under the direction of Barry Holt and Janet
Dobbs, winning the 7062 Trusthouse Forte
Cup for Student of the Year.
During my 3rd year, whilst studying for my Professional Chef’s Diploma, I was encouraged by Janet Dobbs to enter the British Gas Caterbility competition. I won the regional finals for the North East and went on to the national finals in London in Spring 1990. As a result of this success, I was offered a job at the 5 star Connaught Hotel where I started as a Second Commis in July 1990 and worked under Head Chef, Michel Bourdin, who had gained Michelin Stars for the hotel.”
Mark worked his way up through the ranks then moved to the Hyde Park Hotel as First Sous Chef in 1996. He was invited to come and mark the final exams for the chefs at Bradford College that year but unfortunately it clashed with his honeymoon!
“In 2000 I returned to the Connaught Hotel as First Sous Chef and after 2 years moved to The Ritz Hotel, where I worked as Executive Sous Chef under Head Chef John Williams, until January 2006. In my current role as Head Chef of The Sloane Club, the prestigious private members’ club in Chelsea, I create my menus to incorporate fresh and seasonal produce for traditional English dishes.
Throughout my career I have cooked for many VIPs including The Queen, Queen Mother, Prince Charles, Princess Diana and many other Royals and celebrities. Not bad for a lad from Buttershaw.”
Mark now lives in Surrey but has fond memories of the College and the start it gave him.
Photograph supplied by The Sloane Club