Hanjo Veenstra

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.

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.

Advanced Chef Education - Culinary Arts - SVH

Chef Apprenticeships - Primary, Basic & Advanced Hospitality - SVH

M.A.V.O. - A Level Equivalent