Malcolm Emmanueil

I am an Executive Chef with over 25 years of international experience across fine dining, hotels, and creative culinary development, currently based in Tenerife. I am seeking new opportunities globally where I can bring my leadership, creativity, and commitment to sustainable, chef-driven cuisine.

My career includes senior roles with Marriott International and Gordon Ramsay Holdings, along with founding Sobremesa Tenerife — a farm-to-table project that collaborates with ecological farms to deliver sustainable, wellness-focused dining experiences. Previously, I launched Sobremesa Social in the UK, a concept that achieved Michelin Guide recognition (2021) and six consecutive TripAdvisor Customers’ Choice Awards for excellence in food and service.

I bring a strong balance of operational leadership and creative innovation, supported by deep experience in developing teams, designing modern menus, and creating meaningful guest experiences.

I am open to relocation and fully prepared to move for the right role. Please find my CV and portfolio attached. I would welcome the opportunity to discuss positions that align with my professional background and culinary philosophy.

Kind regards,

Malcolm Emmanueil

(Michelin-trained Executive Chef · Founder, Sobremesa Projects)

1998–2004 | Early Foundations

Began at D.O.M. Restaurant, Brazil, where I discovered the soul of real food. Continued my classical training under Angela Hartnett at The Connaught, a 4-star Michelin

London, refining discipline, precision, and French technique.

2004–2011 | Executive Development

Progressed through senior hotel roles with Marriott International and Hotel Nikko

International, leading multi-outlet teams and managing 3AA Rosette-level kitchens.

2011–2017 | Head Chef Roles & Operational Leadership

Headed kitchen operations for The Formosa Dining Room, The Warren Resort, and

Bannatyne Hotel & Spa.

Built systems for efficiency, team growth, and culinary creativity in high-volume environments.

2018–Present | Concept Creation & Sustainability

Founded Sobremesa Social (UK), a creative dining experiment celebrating

Latin American culture — later evolving into Sobremesa Tenerife, a sustainable farm-to-table project recognized for ethical sourcing and innovative menu design.

Currently serving as Honorary Head Chef at West Haven Bay Hotel, focusing on sustainable gastronomy and local partnerships

BA Honors Business Management & Digital Marketing - Open University - UK

Business Analysis - Open University - UK

Culinary Arts - Le Cordon Bleu