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This profile was last updated on 10/10/13  and contains information from public web pages.

Head Chef

Local Address: Southampton, United Kingdom
Luxury Family Hotels & Resorts
 
Background

Employment History

  • Executive Chef
    Abode Hotels and Michael Caines Restaurants
  • Executive Chef
    Michael Caines
  • Member, Team
    Michael Caines
  • Head Chef
    running horse group executive chef
  • Executive Chef
    Abode Glasgow
  • Head Chef
    Abode Glasgow
  • Head Chef
    Langs hotel premier sous chef
  • Executive Chef
    ABode Hotels
70 Total References
Web References
Latest news | Michael Caines
www.michaelcaines.com [cached]
We're delighted to report that Executive Chef Craig Dunn has won Chef of The Year 2010 at the prestigious Scottish Hotel Awards read more >
Michael Caines Restaurant at ABode Exeter - Executive Chef | Michael Caines
www.michaelcaines.com, 1 Dec 2008 [cached]
Executive Chef Craig Dunn
Executive Head Chef Craig Dunn joined the Michael Caines team in early 2008 as Executive Chef at Michael Caines at ABode Glasgow. In his first year he was awarded the Chef Medaille d'Or for Dinner Excellence 2009 by The Scottish Hotel Awards. He was also Chef of the Year in 2010. A born and bred Glaswegian, he now moves to ABode Exeter, bringing with him a wealth of experience, and a desire to learn about and enjoy the produce and food products of the West Country.
"My goal is to produce tasty, fresh foods using the best local and regional ingredients based on Michael Caines' values and style of cooking," says Craig.
...
Craig Dunn
This week's recipe comes from Craig ...
express-echo.vlex.co.uk, 12 Jan 2012 [cached]
This week's recipe comes from Craig Dunn, head chef at ABode in Exeter Ingredients (serves 4) 4 x corn-fed Goosnargh chicken breasts (or use local freerange or organic) 4 x large leeks, cleaned, cut into quarters and shredded 100g mixed wild mushrooms, cleaned 1 packet baby spinach, cleaned For the chicken white wine sauce: 20g unsalted butter; 25g shallot, sliced; 2 clove garlic, peeled; 5 sprigs of thyme; 100ml dry white wine; 500ml chicken stock; 50g cream and 175g unsalted butter 100ml re...
The menu has been designed by ...
www.abodehotels.co.uk, 14 Sept 2011 [cached]
The menu has been designed by our Executive Chef Craig Dunn together with two-Michelin star chef Michael Caines MBE.
Latest news | Michael Caines
www.michaelcaines.com [cached]
Craig Dunn, Executive Chef at ABode Glasgow, wins Restaurant Chef of the Year Award
...
Craig Dunn, Executive Chef at Michael Caines at ABode Glasgow, was honoured with the award 'Restaurant Chef of the Year' read more >
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