Tobias Quinn

Innovative and commercially astute Head Chef with extensive experience leading high-performing kitchen teams across diverse culinary environments. Passionate about delivering seasonal, produce-driven menus, I combine creativity with strong operational oversight, including GP management, stock control, due diligence, and full kitchen P&L responsibility. A confident leader who develops and mentors teams through a hands-on, lead-from-the-front approach, I take pride in building disciplined, motivated brigades and maintaining exceptional food standards.

My field-to-fork philosophy is rooted in organic growing and modern cooking techniques, bringing depth, sustainability, and originality to menu writing. Now seeking a Head Chef position in Northumberland or the Scottish Borders where I can drive standards, inspire teams, and contribute to the continued growth and reputation of a forward-thinking establishment.

Head Chef - Marshall Meadows Manor House - Northumberland

(2025-07)

4-star Country House, Hotel, Restaurant & Wedding Venue. Modern British – 1 Rosette Restaurant.

• Managing a kitchen team of 7
• Menu creation for the hotel restaurant 1782 which holds 1 rosette
• Full responsibility of running the kitchen, coping with a busy hotel restaurant and high-volume weddings
• Managing the GP to maintain a 70% margin
• Responsible for staff scheduling and managing labour costs
• Stock management, maintaining supplier relations and ordering
• Responsible for all kitchen staff training and development
• Ensuring compliance with all food safety and hygiene standards

Head Chef - The Tannin Level - Harrogate, North Yorkshire

(2022-02 - 2025-07)

Modern British Fine Dining restaurant.

• Managing a kitchen team of 15
• Culinary direction of the restaurant, focusing on fresh, Yorkshire led ingredients
• Full autonomy over menus, changing 4 times a year
• Responsible for training of all kitchen staff, from knife skills, butchery, fish, complex cookery techniques
• Very hands on head chef role, leading from the front
• Stock management, ordering and auditing
• Responsible for all due diligence, COSHH, fire safety, first aid, HACCP and allergen paperwork
• To maintain a healthy profit margin of a target of 72%
• Responsible for scheduling and managing the staff costs, working closely with the FOH manager to maintain a 30% labour percentage for the restaurant

Executive Head Chef - Yorkshire Inns Ltd - North Yorkshire

(2019-10 - 2022-02)

Oversaw multiple venues including Inn at Cheltenham Parade, Harrogate (Modern British Gastro Pub with rooms) and Origin Social - Northallerton (Globally inspired live fire small plates). Tasked with spearheading the launch of a vibrant small plates restaurant in Northallerton to high local acclaim. In July 2021, oversaw a rebranding and new concept for 'The Inn at Cheltenham Parade', Harrogate, redesigning the pub offer into a modern British dining pub.

• Launching a brand-new live fire cooking restaurant, cooking over solid fuels
• Overall food direction of the business
• Designing and implementing global inspired menus, using fresh, local, seasonal produce
• Being hands on and leading a small close knit kitchen team of 4
• Training staff of new cooking processes, fermentation and advanced cookery methods
• Ensuring all HACCP, allergen records and due diligence reports are maintained and adhered to
• Costing of menus and bulk recipes
• Maintaining a healthy gross profit margin of 75% and staff cost percentages

Senior Sous - Head Chef - El Gato Negro Tapas & Canto Restaurants - Manchester

(2017-06 - 2019-10)

Spanish & Portuguese – Michelin Bib Gourmand.

• Managing a team of 30 chefs/porters
• To be responsible for 3 separate kitchen departments across 3 floors
• To deliver up to 500 covers per day in a fast paced, open kitchen tapas restaurant
• To lead, motivate and train the team
• Creating the weekly rota and working to labor percentages
• Managing the teams holiday requests
• Keeping up with all due diligence and maintaining paperwork
• Menu development and creating daily specials
• Ensuring allergen awareness and safety procedures are in place

Head Chef - The Cross Keys - Leeds

(2015-03 - 2017-06)

Modern British – Two rosette. Achieved accolades for the site being featured in the Michelin Guide 2017 and runner up for the best Sunday lunch in Britain. Catered large banqueting events, feasts, 5 course tasting menus and wedding functions.

• Drive and lead the kitchen team, maintaining two AA rosettes, pushing for a third
• Creating modern British dining menus, tasting menus & early bird pre fixe
• Ensure all COSHH, HACCP and due diligence reports are maintained
• Managing wage percentages and creating the weekly rota
• Weekly and monthly stock counts
• Allergen training both kitchen and front of house teams
• Formulating spec recipes with use of Microsoft office for apt portion control and quality assurance

Head Chef - Leeds Brewery Company - Leeds

(2012-09 - 2015-03)

Multiple sites during tenure including The Brewery Tap, Crowd of Favours, and Lamb & Flag. During tenure at The Brewery Tap, was also appointed Head Chef of Crowd of Favours to oversee the two sites during the Christmas period of December 2014 before taking over Crowd of Favours fully in January 2015. Was given a promotion to become the head chef of the company's new opening 'Lamb & Flag' in Leeds, their new flagship pub.

• Maintain a healthy profit margin in the kitchen
• Ensure all COSHH, HACCP and due diligence reports are maintained
• Managing wage percentages and creating the weekly rota
• Creating monthly and weekly specials
• Full responsibility for kitchen staff training and records
• Formulating spec recipes using Microsoft office for apt portion control and quality assurance

Commis Chef – Sous Chef - Various Employers - Leeds

(2005-07 - 2012-08)

Early career positions.

NVQ Diploma - Professional Cookery (Hospitality & Catering) (2012-07 - 2015-07)

Level 3 Certificate - Food Safety & Hygiene

OCR Key Skills Achievement - ICT (2005-06 - 2005-06)

GCSE - English Literature (B), English Language (B), Food Technology (B), Art (C), Spanish (C), Religious Studies (C) (2006-08 - 2006-08)