Mark Eden
Executive Chef | Hospitality & Villa Operations Manager
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About
Highly accomplished Executive Chef and hospitality professional with over 25 years of international experience across luxury hotels, fine dining restaurants, boutique villas, and multi-property hospitality operations. Proven expertise in kitchen leadership, menu development, luxury guest experiences, team management, cost control, and business operations. Award-winning chef with experience managing high-volume kitchens, delivering Michelin Guide standards, and developing bespoke culinary experiences using fresh, seasonal, and locally sourced ingredients.
Strong commercial awareness combined with hands-on operational leadership.
Experience
Proprietor & Executive Chef - Smugglers View Villas - Saint Lucia
(2017-06)
Founder and operator of a luxury villa hospitality business comprising a five-bedroom luxury villa, three-bedroom guest cottage, and private one-bedroom retreat. Deliver bespoke private dining experiences, luxury catering services, and wedding and event catering for groups of up to 100 guests while overseeing all operational aspects of the business.
- Full operational management of luxury villa hospitality business
- Creation of bespoke seasonal menus tailored to guest preferences
- Management of private dining experiences, events, and catering services
- Focus on fresh, locally sourced Caribbean ingredients and produce
- Oversight of staffing, guest relations, budgeting, procurement, and logistics
- Delivery of high-end hospitality experiences for international clientele
Executive Chef - Lord Crewe Arms Hotel - Northumberland, England
(2004-01 - 2016-04)
Executive Chef for a prestigious 4-star hotel featuring a 100-cover restaurant and high-volume gastro pub operation serving up to 200 covers per service. Played a key role in establishing the property within the Michelin Guide for five consecutive years while leading all culinary operations.
- Managed two full-service kitchens and large culinary teams
- Developed seasonal fine dining and gastro pub menus
- Controlled departmental budgets, staffing, and food costing
- Led recruitment, staff development, and culinary training programmes
- Project managed complete kitchen renovation and operational upgrades
- Achieved Michelin Double Fork Award recognition
- Secured dining awards from RAC and Egon Ronay guides
Regional Executive Chef - Cara Suites / Bel Jou Hotel - Saint Lucia
(2001-10 - 2003-10)
Regional Executive Chef responsible for culinary restructuring, operational development, and staff training across multiple Caribbean hotel properties.
- Restructured kitchen and Food & Beverage operations
- Recruited, trained, and developed culinary teams
- Developed à la carte, conference, and poolside dining menus
- Managed profitability, stock control, staffing rotas, and purchasing
- Collaborated with Sales & Marketing teams to secure government and airline contracts
- Conducted regional staff training programmes in Guyana and Trinidad
- Supported conference and banqueting operations catering for up to 250 guests
Head Chef - Ghillies Seafood Restaurant - Chelsea, London
(1999-12 - 2001-10)
Led kitchen operations for a respected seafood and game restaurant in Chelsea, London.
- Full kitchen and brigade management
- Daily specials and seasonal menu creation
- Food costing, stock ordering, and supplier management
- Staff training, supervision, and scheduling
- Maintaining profitability and exceptional food quality standards
Sous Chef - Ghillies Seafood Restaurant - London
(1999-04 - 1999-12)
Supported the Head Chef in all operational kitchen responsibilities, including menu planning, food costing, ordering, and day-to-day kitchen management.
Senior Chef de Partie / Junior Sous Chef - Mount Calm Nikko Hotel - London
(1997-04 - 1999-03)
Progressed from Chef de Partie to Junior Sous Chef within a prestigious 4-star, 2 AA Rosette hotel restaurant.
- Managed meat and sauce section operations
- Maintained high culinary and hygiene standards
- Supervised junior kitchen staff and commis chefs
- Responsible for ordering and section preparation
- Consistently delivered fine dining service standards
Education
Butlers Wharf Chef Diploma - Sir Terence Conran Chef Training Academy
Bachelor's Degree - Hotel Catering & Institutional Management
NVQ Level 2 - Catering
GCSE - Geography
GCSE - History
GCSE - Mathematics
GCSE - English Language
GCSE - Modern Greek
GCSE - Biology
