Biography: Daniel Ayton
Culinary Experience
Key Performance Indicators:
Developing Food Standards; by setting up training and development plans thus increasing profitability and staff product knowledge.
Improving the Quality; service and attentiveness of food preparation, production and presentation for each of the unit.
Increasing Staff Retention; through empowerment and competition development I have maintained a bank of chef who would consider following me to a new unit.
Strategic and Contingency Planning; with correct planning it is easy to improve tomorrow the product we serve today, and be ready to offer great service at short notice, in-turn offering a can do attitude.
Training and Development through training and support I maintain a happy work environment and low staff turnover.
New Business development; by utilising my connections via my affiliation, I have the ability to bring in new business
Executive Chef
July 2019- October 2020 (Covid) (801 keys)
A 4 star hotel near Tower Bridge, With 801 rooms to choose from, including accessible options and sumptuous suites; The Tower Hotel London combines comfort and convenience with unparalleled views. Enjoy a Drink in one of the four bars Vicinity Terrace, Xi Bar, Lobby Bar or The Lawn, Indulge in afternoon tea or an array of dishes in one of the three restaurants, Vicinity, Lawn or Gallery. The Tower Hotel is the perfect dining destination for any occasion.
* 23 Meeting rooms 2-600 delegates
* Main suite 1000 reception
Freelance Chef, Food Consultant & Independent Assessor 2017-2019
Having written a culinary book last September awaiting photographs and publication, I undertook a number of consultancy roles including the St Mellion resort were the financial and culinary operation and offerings needed reviewing for a more productive efficient and quality offering. With my experience in growing and maintaining a team I put a stop to the haemorrhaging of the staff and stabilised the team. This was done whilst updating the menus to cover current trends and re-costing the menus in line with the guests expectations and monetary requirements, whilst still lifting the gross profit to a more acceptable level.
Other units were a consultation was offered also included a role at the Ageus Bowl where the culinary offerings were not being delivered to a suitable standard due to the shortage of talent in the culinary unit; this was elevated by recruiting and building a rapport with the team and stabilising those that remained, updating and maintaining all haccap reports and ensuring all rotation was in place; also streamlined the banqueting operation resulting in a fasted service and a higher standard of food offerings
During this time I have also maintained my profile and kept on trend in the London scene with the culinary trends and fashions; and qualified as an end point assessor with CAVA through Innovate.
Cluster Executive Chef
March 2016- October (532 keys)
In charge of the 280 key historic and profitable five stars, Le Meridien Piccadilly London hotel: Overseeing all food & beverage operations, managing a team of up to 40 chefs and 20 hearts of house porters; at both Le Meridien and the four stared 252 Aloft hotel in Docklands.
Le Meridien Piccadilly a five star hotel consisting of 280 deluxe rooms;
Business Growth; Terraced Restaurant and grill, offering full a l Carte to a rosette standard, I divided this space with the upper level offering a more casual dining experience with comfort eating, this helped increase the sleeper diner ration.
Longitude 0°8' bar, there was not much call for food offerings; this was improved by offering only the chilled dishes were offered.
Raising Standards; The club lounge, was a private area offered to exclusive guests, by increasing the dishes on offer via the database of daily dishes served in this area comments of repetitious dishes were eliminated.
Private meeting rooms, included 7 meeting rooms and banqueting rooms for 50 & 60 to 150 & 200
Aloft London Excel a four star hotel with 252 rooms; the food offerings had to reflect this customer profile. A casual dining grill restaurant Docksider seating 100 covers open for breakfast and dinner only, lunch was offered via the packaged food in re;fuel are based along the lines of sourced or Pret this enabled the residence to take food to the exhibitions at excel or eat it within the wxyz bar. The in room offering serviced by an app the uptake improved three fold in new business without any relocation from other outlets.
Delivering Performance; Maintaining a G.P. of 70-72% over both units, with a food & beverage turnover of £ 4.2 million per year, with a 70% food to 30% beverage mix, and a brigade of 40 chefs.
Cluster Chef
May 2007 March 2016 (424 keys) &
A multi outlet operation over two hotels, in this executive position both hotels overseeing all food & beverage operations, managing a team of up to 40 chefs and 20 heart of house porters; trained as individuals, and encouraged to be fully interactive with the menu management, and empowerment in the kitchen, giving them pride in their jobs and the food they presented.
51 Buckingham Gate; a five red star hotel consisting of 82 luxury suites;
Strategic Planning and New Opening; the only food outlet for the 82 suites at the start of my tenure was the Library @51 seating 20 covers for breakfast and also serving as the club lounge at night serving complementary canapes and cocktails, by 2011 this room was clearly not large enough to offer red five star service. Heavy equipment, coverings, small equipment and utilities were found and commissioned leading to the opening of Kona a 46 cover restaurant built and opened in September 2014 achieved one rosette in 2015; followed by two rosettes for food by March 2016
Saint James; a four star deluxe hotel with 342 rooms and suites, the food and beverage outlets include;
Legal requirements and Team Development; comprising of 15 executive boardrooms, banquet rooms for up to 250, in room dining, rosette restaurant. Complete menu analysis completed and new dishes implemented, with full haccp sheets within the sop; allergen information and a story about the dish was also included in this booklet; this was then used for team education, training and development; the story box was for information about certain elements of a dish that maybe of interest to the guest which the service staff learn and would disseminate this to the guest on request raising the meal from something to eat to a dining experience.
Delivering Performance; Maintaining a G.P. of 68-70%, with a food & beverage turnover of £ 4 million per year over both units, with a 70% food to 30% beverage mix, and a brigade of 35 chefs.
Executive Chef
August 2002 September 2006 (154 keys)
The Old Ship Hotel, Brighton
Dating back to 1559, The Old Ship Hotel is steeped in history and royal connections, yet in the heart of this vibrant city, easily accessible from London by road and rail, its perfect for discovering Brightons fascinating Regency past
Redz Brasserie ~ 120 cover Restaurant serving 30 covers at lunch and 80+ covers at dinner.
Location³ bar ~ 100 cover lounge Bar; café concept the food revenue was increased in this area dramatically.
By later serving on the enclosed patio the external customers also became aware of our food.
Wine cellars ~ 26 cover unique dining experience a gourmet window the cellars dating back 600 years.
These experiences became more and more popular as time went on.
Banqueting ~ This area was developed by chef face-to-face interaction with the client.
The largest banqueting room holds 180, two others holding 60 each.
With correct monitored training, a good working environment, and pro-active thinking I was able to get stability in the kitchen team, also giving them a better understanding in food, and customers expectations.
This was all done whist maintaining a G.P. of 70% on a food turnover of £ 1 million per year.
(Suppliers retrospective discounts were also added of up to 44% this however went directly back to company)
Early Career
Executive Chef
October 2001 July 2002 (194 keys)
Five Lakes Hotel, Golf, Country club & Spa
I improved the standards of food service, streamlining the food hygiene, a basic four star as part of the management team it was my job to raise the standards of food service and delivery in all the food outlets which includes;
Camelot restaurant ~ 70-cover fine dining; five years attempting to gain a second rosette, it was achieved in six months.
Bejeranos brasserie ~ 120 cover restaurant carried a lot of the business serving breakfast lunch and dinner
Lounge ~ Casual seating serving hot food and afternoon tea throughout the day, 40 covers.
Bar ~ Casual seating serving hot food and afternoon tea throughout the day 80 covers
Spa at 51 ~ 20 cover relaxed, healthy and power breakfasts.
Sports Bar ~ this area served as a food outlet for the two golf courses and the members of the county club.
Banqueting ~ the largest banqueting room held 270, the exhibition suite catered for 2000 Banquet.
(This was all done whist maintaining a G.P. of 71% on a food turnover of £ 1.6 million per year.)
Executive Chef
June 1997 September 2001
Powder mills Hotel and The Orangery Restaurant
The Hotel offers 49 individually decorated bedrooms including 6 junior suites in keeping with the style of the House, many with four posters. I joined Powder mills with a view to improve the standards of food service, streamlining the food hygiene, Service and the storage of food and chemicals in line with the Current Legislation and C.O.S.S.H.
Orangery ~ 80-cover fine dining; awarded bib gourmand and two rossettes.
Library ~ Casual seating serving hot food and afternoon tea throughout the day, 40 covers
Banqueting ~ six meeting and banqueting rooms can seat from 80-180
Hilton Hotels
Executive Chef,
Newbury 1996 - 1997 (109 keys)
Sous Chef.
Windows Restaurant, Park lane March 1996 - May 1996
Executive Sous Chef,
Coventry 1994 - 1996
Forte Hotels
Sous Chef
The Balmoral Hotel, Edinburgh 1992 - 1994
Graduate Chef
1989 1992
a programme devised to give a chef as much experience and knowledge as possible in a 30-month period.
The Grosvenor House, Park Lane
Browns, Mayfair
The Bath Spa
The Randolph, Oxford
Paul Bocuse, Lyon, 3Michelin.
Le Saint Pierre, Normandy
Hotel Des Bergues, Geneva.
The Cumberland, Marble Arch.
I also studied Patisserie and French Cuisine at Ecole Lenôtre, a training college in Paris.
The Imperial Hotel,
Torquay 1986 - 1989
Industry Honours & Awards
Freedom ~ City of London Freedom of the City 2010
Worshipful Company of Bakers Freeman 2010
Liveryman 2011
Maitre Rôtisseur, Chaine des Rotisseurs 2009
International Bronze 2016
Disciple des Escoffier 2015
Conseil Culinaire Francais
Palme Culinaire 2011
Matrise Escoffier 2019
Cordon Culinaire 2020
Certified as a World Master Chef Member 2007
Fellow 2010
Honorary Life Member 2012
Certified as a Master Chef of Great Britain 2002
Fellow of the Craft Guild of Chefs Member 1984
Craftsman 1988
Bronze award 2011
Fellow 2012
Silver award 2016
Fellow of Westminster Kingsway College 2020
Patron of University of West London 2012
Fellow of the Royal Society for Public Health 2012
Mentor London Southbank University, National Bakery School 2012
City & Guild, Graduate Senior Management award 2011
Fellow Institute of Leadership and Management 2010
Elected Fellow Institute of Hospitality 2015
Member of the Association Culinaire Françaises. 2009
Affiliations
Hospitality Thought Leader Carbon Free Dining 2019 -
End Point Assessor- CAVA- Innovate Training 2018 -
President Conseil Culinaire Francais (chairman 1952 committee) 2018 -
President Disciples Escoffier UK 2017 -
Chef Ambassador for the Clink Charity High Down 2016 -
Chairman London and South East; World Master Chefs Society 2015 -
Vice Council Culinaire Londres; Chaine des Rotisseurs 2014 -
World Snr. Vice President; World Master Chefs Society 2013 -
Patron University of West London 2012 -
Member of the Institute Of Hospitality 2010 -
Reunion des Gastronomes; Committee and select committee 2013 - 2019
City & Guilds Culinary Advisory Board 2015 - 2017
City & Guilds Assessor (exec chef, chef dcuisine) World Chef Societies 2013 - 2017
Competitions sub-committee; Craft Guild of Chefs 2010 - 2017
Chairman London Division; Craft Guild of Chefs 2015 - 2017
UK Ambassador for the chef2chef development programme, world chefs 2014 - 2016
National Exhibitions Manager; Craft Guild of Chefs 2013 - 2015
Vice Chairman London and South East; World Master Chefs Society 2010 - 2015
Vice Chairman London Division; Craft Guild of Chefs 2013 - 2015
Trustee ; Applied Ability Awards 2012 - 2014
Education Liaisons and competitions; Association Culinaire Françaises 2009 - 2014
Vice Charge dMission; Chaine des Rotisseurs 2011 - 2014
Professional Qualifications
Thames Valley University (2009 -2011) ~ BA (Hons) 2:1 International Culinary Arts
Business & Management; Food & Beverage Management; International Gastronomy;
Strategic Hospitality Management; Food Policy; Industrial Thesis;
A View of the Psychosocial Aspects of Coeliac Disease and How It impacts the Hospitality Industry
Level 3 Food Hygiene (1993, 2003, 2013, 2016) credit
Health and Safety in the workplace (1993, 2006, 2016)
Manual Handling (1991, 2006)
Essential Computing Technician (2007)
European Computing Driver Licence (ECDL) (2007)
British Computer Society (BCS) level 1&2 (2007)
B I C S level 1&2 Industrial Cleaning (2007)
B I C S Control of Bio Hazards (2007)
CAVA End Point Assessor (2019)
