Hanjo Veenstra
HEAD CHEF | SENIOR CULINARY LEADER
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About
Highly motivated, hands-on chef with 30+ years' experience across fine dining, high-volume banqueting, award-winning restaurants, and large-scale operations. Proven track record in opening and transforming restaurants, improving GP without compromising quality, and leading large, diverse teams. Known for exceptional organisational skills, strong financial insight, and a calm, lead-by-example management style.
Experience
Head Chef - ICC Wales (Celtic Manor Collection) - Newport, Wales
(2023-03)
- Lead culinary operations at multi-award-winning conference centre.
- Manage large-scale banqueting service while maintaining premium quality.
- Ensure GP targets consistently met through menu engineering and cost control.
Freelance Chef (Senior Roles / Relief & Rosette Level) - Freelance - Southwest & Midlands
(2018-03 - 2023-02)
- Worked in multiple high-end properties, including Farncombe Estate under 2 Michelin star chef Martin Burge.
- Adapted quickly to varied kitchens, maintaining standards and coaching teams.
Head Chef - Bar 44, Tapas y Copas - Penarth
(2017-02 - 2017-12)
- Led an open kitchen in one of Wales' busiest tapas venues.
- Maintained standards and consistency during peak service volumes.
Head Chef - Celtic Manor Resort - Newport
(2016-02 - 2017-02)
- Promoted from Sous Chef to Head Chef within 2 months.
- Delivered high-quality service in the resort's signature restaurant (Steak on Six).
Head Chef - Le Bistrot Pierre - Newport
(2015-09 - 2016-01)
- Opened the Newport branch successfully.
- Achieved food cost target in month one — a first in the company.
Relief Chef - Rosette Standard Properties - Midlands / Cotswolds
(2014-07 - 2015-08)
- Delivered consistency across multiple 2-rosette properties.
Head Chef - Restaurant The Soul - Burnham-on-Crouch
(2014-01 - 2014-07)
- Transformed pub-level food to 2/3 rosette standard.
- Increased average spend per cover from £18.50 to £49.00.
Senior Sous Chef - Hotel de France - Jersey, Channel Islands
(2004-10 - 2013-12)
- Managed brigade of 26 chefs + 10 kitchen porters.
- Key role in restaurant transformation and kitchen build projects.
Education
Advanced Chef Education - Culinary Arts - SVH
Chef Apprenticeships - Primary, Basic & Advanced Hospitality - SVH
M.A.V.O. - A Level Equivalent
