Mark Eden

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.

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

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