David Truelove

Highly accomplished Head Chef with over 30 years' experience leading kitchens across hotels, restaurants, pubs, and specialist dining establishments throughout the UK and Channel Islands. Proven expertise in delivering high-quality food in both high-volume and premium environments, with a strong focus on menu development, cost control, and team leadership. Skilled in a wide range of cuisines including Italian, traditional British, pub classics, and carvery service.

Recognised for building efficient kitchen operations, developing high-performing teams, and consistently maintaining exceptional food quality and hygiene standards. Adaptable, hands-on, and committed to excellence in every aspect of kitchen management.

Head Chef - Pilchards, Burgh Island

(2024-01 - 2025-01)

• Led kitchen operations within a high-end coastal venue, delivering premium dining experiences
• Managed menu execution, stock control, and team performance to maintain exceptional standards

Head Chef - Betty hill Hotel

• Responsible for full kitchen leadership, menu planning, and daily operations
• Ensured consistent quality and high guest satisfaction across all services

Head Chef - The Cargo

(2017-01 - 2018-01)

• Delivered catering for weddings, private functions, and large-scale events
• Developed bespoke menus and managed high-volume service delivery
• Led kitchen team operations in fast-paced environments

Roving Chef - Agency Work

(2018-01 - 2021-01)

• Worked across multiple venues, adapting quickly to different kitchens and teams
• Maintained high standards of food quality and service in varied environments

Head Chef / Manager - Cottage Loaf

(2015-01 - 2016-01)

• Managed all kitchen operations including stock control, staffing, and menu development
• Improved food hygiene compliance, renewing HAZOP standards
• Trained and developed kitchen staff

Head Chef / Manager - Tribbiani's Pizza

(2011-01 - 2014-01)

• Designed kitchens and menus for Richmond Hotel and Central Perk cafés
• Managed both kitchen and front-of-house operations
• Recruited, trained, and supervised staff to deliver consistent service

Executive Chef (Self-Employed) - Lord Raglan Hotel

(2009-01 - 2011-01)

• Delivered full kitchen management including menu design, ordering, and staffing
• Introduced successful carvery and traditional menu offerings

Chef - Dock Hotel

(2006-01 - 2008-01)

• Developed menus including carvery, pub classics, and function catering
• Delivered consistent quality across busy service periods

Head Chef - Seacombe Ferry Hotel

(2005-01 - 2006-01)

• Managed full kitchen operations, including staffing, ordering, and service delivery

Pizza Chef - West Port Pizza's

(2000-01 - 2004-01)

• Managed day-to-day kitchen operations producing fresh Italian American cuisine
• Maintained high standards of consistency and quality

Head Chef - Windmill Hotel

(1996-01 - 2000-01)

• Managed two restaurants and function halls within a busy hotel
• Oversaw menu development, stock control, and staff training
• Delivered high-volume service with consistent quality

Sous Chef - Windmill Hotel

(1994-01 - 1996-01)

• Assisted Head Chef across two restaurants and function operations
• Managed stock systems and supported kitchen coordination

Chef - Dukes Café - Scotland

(1993-01 - 1994-01)

• Prepared meals and contributed to menu development in a busy café setting

Baker - Bells of Holywood

(1991-01 - 1992-01)

• Produced bread, cakes, pies, and savoury bakery items

Commis Chef - The Dons

(1988-01 - 1990-01)

• Developed skills in English and Italian cuisine

Commis Chef - Royal Hotel - Northern Ireland

(1987-01 - 1988-01)

• Gained foundational experience in food preparation and kitchen operations

Sous Chef - Les Douvres Hotel - Guernsey

Chef - Running Horses

(2015-01 - 2015-01)

Chef - Birkenhead YMCA (Rehabilitation Centre)

Catering Qualifications - Catering - Rupert Stanley Catering College (1987-01 - 1990-01)