Zac Dutton

I am an experienced and enthusiastic chef with an extensive knowledge of cooking. In all my roles as a chef I focus on a creative and intuitive approach to the dishes I make. Through extensive research and practice I am able to inform and gain inspiration to create new and exciting food.

During my journeys to the Basque Country, Galicia and Italy I have been able to gain valuable knowledge from different styles and approaches to cooking. I feed this knowledge into my love of seasonal and fresh produce that Wales has to offer along with a wide understanding of sustainable cooking. My understanding of food and cooking techniques is varied and also extends to a good knowledge of grains, pulses, herbs, spices and flavour pairings.

I have interest in food spanning around the world, whether its Korean, Jamaican or French food, I believe there is always something new to learn from the never ending rich and diverse world of food. Whether its meat, fish, vegan or vegetarian, in creating any dish I find virtue in applying new and exciting combinations of flavours. I have good experience in managing kitchens and a bakery.

I am also experienced in making sourdough, using heritage grains and a variety of different loaves such as Campagne and Spelt. This experience extends to Keeping a diary of proving times, temperatures and using a no-kneed technique in order to achieve great results. In my managerial roles I make sure the kitchen and front of house operate well, always ensuring high standards of food, communication and organisation levels are upheld.

Head Chef - The Dreaming Retreat - Rhayader (2023-present) As Head Chef at The Dreaming, I have been responsible for bringing the kitchen from a newly established state to a productive, efficient and creative workspace. I achieved this by creating seasonal menus using sustainable, locally grown produce from the business's garden and other local growers. These menus change weekly based on guests' dietary requirements and include vegan and vegetarian options, along with sustainably sourced meat.

I have also established new relationships with local suppliers and ethical businesses such as Suma. I work within a budget and liaise with the CEO and General Manager to set budgetary targets. Working closely with the Business Manager, I implemented and costed a three-tier menu system for prospective dry-hire customers.

My managerial responsibilities also extend to ordering catering equipment, crockery and cutlery, as well as carrying out weekly stock takes of inventory and regularly costing menus to monitor spending. One of my main responsibilities is managing and training a team of staff, including volunteers. I have created training documents to support this process and keep track of training needs, which are updated when necessary.

Head Chef - Tafarn Y Maes - Aberystwyth (2022-08 - 2022-05) Leading a busy kitchen of a countryside gastro pub serving classics such as homemade pies and Sunday roasts alongside diverse offerings such as vegan curries and wood-fired pizza.

• Organising the kitchen and delegating tasks to chefs and kitchen porters - Making prep lists - Creating menus and weekly changing specials - Working with fresh produce/ creating dishes from scratch - Costing and working with budgets - Up keeping a kitchen cleaning rota - Ordering stock/ stock taking - Staff rotas - Organising kitchen maintenance - Training staff - Keeping HACCP/ paperwork up to date Food Service Supervisor (temporary position) - Welsh Water/ Elan Valley Visitors Centre - Elan Valley (2022-03 - 2022-08) Supervising a busy cafe in the Elan Valley. Creating and developing menus and recipes. Keeping kitchen paper work up to date. My position entails supervising and delegating tasks to other members of staff such as cafe assistants and kitchen porters.
• Cashing up the till - Ordering stock - Checking stock levels - Keeping kitchen clean and organised - Writing prep lists Chef/Baker - Treehouse - Aberystwyth (2020-02 - 2022-03) - Developing recipes and menus - Working with seasonal produce - Making a variety of sourdough breads - Making pastry from scratch including puff pastry - Cake baking - Making preserves and chutneys - Developing and cooking seasonally changing ready meals - Serving meals in a busy restaurant - Working to strict deadlines Sous chef - Mama Fay's - Aberystwyth (2018-06 - 2020-02) Creating and delivering a varied menu of Jamaican and Caribbean inspired food from fresh produce.
• Making specials menus for both lunch and evening services - Writing and keeping up to date recipes - Working and communicating successfully as part of a small team to delivery fast paced services - Working to deadlines - Preparing food and mise en place ready for service efficiently Chef - Medina - Aberystwyth (2016-09 - 2018-06) Cooking a diverse Middle-Eastern inspired menu using fresh and seasonal produce.
• Working busy breakfast, lunch and evening services - Writing recipes and developing ideas for the menu - Helping run the mains section of the kitchen - Keeping food and fridge temperature logs - Undertaking a cleaning rota Teaching Assistant - NAS Anderson School - Bristol (2015-03 - 2016-07) - Working with autistic children - Organising and delivering food technology lessons Chef/Head Chef - Treehouse - Aberystwyth (2011-02 - 2013-10) Preparing vegan, vegetarian and meat dishes in a busy restaurant and food shop.
• Making cakes, pastries and artisan breads - Catering for dietary requirements such as gluten free - Sourcing and ordering ingredients - Organising rotas - Training chefs in cooking - Making sure all health and safety policies are met - Organisation and kitchen management duties

MA - Fine Art - UWE Bristol (2013 - 2016)

PGCE - Education - University of South Wales, Newport (2010 - 2012)

BA - Fine Art - Aberystwyth University (2006 - 2009)