• Meet Our New Development Chefs

    3 February 2020

    Recently, we have welcomed Richard Oxley and Daniel Broughton into two new Brand Development Chef roles. They complete our Chef Director Darren Deadman’s team and will be working across Searcys venues. From trends to technique, they are at the top of their game and are going to play a fundamental part in creating modern and sustainable menus across our restaurants, cafés and events. We spoke to Richard and Daniel to find out more about their stories.

    MEET RICHARD

    Richard has been working as a chef since he was 16 and has worked for a plethora of exciting hospitality companies. Before joining Searcys he worked on a culinary collaboration at the Tate Britain to create a pop-up vegetarian and vegan café.

     

    Richard has been working as a chef since he was 16 and has worked for a plethora of exciting hospitality companies. Before joining Searcys, he worked on a culinary collaboration at The Tate Britain to create a pop-up vegetarian and vegan café.

    How did you begin your career as a chef?

    I spent time in the kitchens from the age of 6 with my father, who was Head Chef at Lincoln’s Inn, which is also where I served a three-year apprenticeship. After that, I worked at the Savoy which was an experience! I had to do a three-year apprenticeship just to get a job as a Commis Chef there!

    What does your role at Searcys involve?

    A big part of my role is supporting Darren in implementing and maintaining the company ethos across all of the sites. Developing ideas, putting those ideas into practice and then following up to maintain standards.

    What are you most looking forward to in your new role?

    Being able to make a difference. I am a strong believer that you are only as good as your teams so I am looking forward to building relationships with the teams, with chefs and especially with apprentices and moving them through the business into more senior roles.

    What would be your last meal and what would you drink?

    Burger and a beer – I have a passion for burgers! I experiment at home: making the bun, grinding the beef – I drive my wife mad!

    MEET DANIEL

    How long have you been working for Searcys?

    7 and a half years. I started as a Sous Chef 30 Euston Square when it opened, I was then promoted to Head Chef, and 9 months later I became the Executive Chef.

     

    What are you most looking forward to in your new role?

    Establishing relationships with the teams in the different venues, helping to develop the standards within Searcys and increasing the brands’ recognition throughout the catering industry.

    What would be your advice for someone looking to become a chef?

    You have to be really tenacious and you have to love it. I love being a chef and there is literally nothing else I ever wanted to be. There are going to be tough times but the people you meet in the industry are just phenomenal.

    What’s your favourite meal and drink?

    When I go to see my mum and she cooks oxtail, fried plantain and rice and Guinness punch – proper Caribbean food.