Head Chef High School
Resume:
ANDREW
SPENCE
Chef
PROFILE
Over the years, Andrew Spence has
travelled and worked in some of the
best chalets, villas and hotels round
Europe. Training for years at one of the
leading hotels of the world, the 5star
Gleneagles Hotel in Scotland.
Opening up successful hotels and
restaurants in Austria and Scotland.
Andrew is wanting to continue his
journey of success.
CONTACT
PHONE:
WEBSITE:
Instagram.com/chef_andy_spence
Facebook.com/chefspence123
EMAIL:
*****************@*****.***
HOBBIES
Cooking
Guitar
Gym
Travelling
Extreme Sports
EDUCATION
Perth university
2008 - 2011
City & Guilds Certificate in Culinary Skills
SVQ -Levels 1 & 2
NQ/HNC
Food & hygiene levels 1,2 and 3
Anderson High School
2002 - 2007
Standard Grades/Int 2/Higher
• Music
• Art
• History
• Math’s
• English
• Computing
WORK EXPERIENCE
Within the past 3 years
• Finalist Scottish chef of the year 2023 Scothot championships
• 2024 Winner Restaurant of the year (courier awards)
• 2022 Winner newcomer of the year (courier awards)
• 2022 Winner new restaurant of the year (SLTN awards)
• MasterChef’s of Great Britain member
• Scottish chefs member
• Ambassador for ‘the chefs forum’ in Scotland
• Member of cooking for the game fair every year in scone
• BBC greatest escapes winner 2024 (foodie categories)
• Cooking ‘the chefs forum’ functions over 100 of Scotland’s best chefs
• Finalist chef of the year 2024 (courier awards)
• Finalist Gastro pub of year 2023 (scran awards)
• Highly commended 2024 Scottish excellence awards
• Finalist 2022 dram awards for gastro pub of the year
• 1 Rosette 2022/23/24 for the boars head
The Boars Head,
Auchtermuchty,
Head Chef
July 21- present
Opening this gastro pub was a challenge as it was coming out of covid, helping design menus, hiring staff, training and even helping paint the walls, it has been an amazing achievement getting them 1 rosette, one of the only 1 rosette pubs in Scotland, I built the team and the quality of ingredients having some of the best suppliers in Scotland with over 16 of them to make sure it was the best. Cooking from 45 on a quiet night to over 150 on a busy day.
Tyrol hotel,
Raffls star hotels, 5star
Chef de cuisine/Executive Head chef,
Nov 2019-March 2020
This was a role that was different as I was in control of 3 separate restaurants plus a function room, there was a sushi restaurant, a fondue restaurant and also a ala carte restaurant serving up to 200 people on any given night, plus the functions that could be over 100, having a team of 8-10 chefs it was a huge challenge however very rewarding as the team I had where very hard working and extremely passionate as this was a 5star environment with extremely high client base the standards had to be extremely high.
Postbox Restaurant,
Perth, Scotland Junior Head Chef
June 2018–Dec 2018 (2014 -2015)
This role would involve Andrew to cover the Head chefs days/ holidays off. As well as the food orders, costings and Rota’s, this small family run restaurant seats 50 and can do 100 for functions in the bar downstairs, the food style is French/Scottish fine dining and is also in the Michelin guide for the past 4years, also had a regular customer of Andrew Fairlie the 2 Michelin starred chef who sadly past this year. MW Hotels & Resorts
Mountain Spa Residences
St Anton Austria Head Chef
Nov 2017–June 2018
This Hotel was run by Mark Warner and was a 45 seater restaurant, Andrews responsibilities were very high as Andrew was in charge of the hotels Guests, Waiting staff, Cleaners and the well being of the rest of the working staff. The restaurant was fine dining and Andrew was responsible for the menu in every way, also putting on functions for Christmas, New Year, and other special nights throughout the year, Andrew would organize there to be a tasting menu of up to 13 courses. This would include canapés, amuse bush, pre dessert and a lot more. From sourcing the best ingredients from around the world to make the place known from around the resort.
Scott Dunn, Austria, France and Spain,
Private Chef – Head Chef
2015 – 2017/18
This job was the most demanding job I have ever had, although it was challenging it was a lot of fun too, as it has given me the confidence to run restaurants, The food I was doing was totally up to myself what I did, I created new dish’s and from desserts to cakes to everything thing the guests would like.
I had to do all the accounts and health and safety checks, the standards of the food and how clean the kitchen had to be was very high, of course this has made me a bit OCD, definitely a good thing in my eyes. So every week it would change as I had cook from parties of 2 to 40 single handed this was hard but fun as the guests were pleased and others had high standard of dietary requirements. So the role I had in this job was not only to cook food but also manage a team of 8-12 front of house and chefs, from the budget to team building to creating 7 course menus every night that was very different from the night before, by working my way up and creating my menus. Gleneagles Hotel,
Auchterader,
Perth Scotland From Commis to Chef de Partie
2011–2014
Being part of a major hotel like Gleneagles was an honor, worked all over the hotel, in all 7 kitchens and in every restaurant, it was great to see what the difference was from a banquet to Mediterranean to pub classics to fine dining(including 2 aa rosettes) of course I enjoyed all of them, being able to be part of a close team putting out hundreds of meals in minutes. From being at Gleneagles had a lot of opportunities got promoted from 2nd commis to 1st commis to junior chef de partie to chef de partie and went down to the royal ascot and cooked in Marco Pierre Whites kitchen for royalty, also the Chelsea flower show and the golf open.
REFERENCES
Paul Norwell – Head Chef and Royal Ascot
Stevie Wilson – Head Chef and Chelsea flower show
Craig Hart – Head chef at Gleneagles and at the Sheriton 075********
Whesley Watts – Head chef at Postbox
Cathrine – Director ‘the chefs forum’
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