CHARLIE HITCHCOCK

Joined Wild ahead of its opening as Head Chef, helping shape the restaurant from concept to launch and establishing the culinary standards that continue to define the business.

Key responsibilities and achievements

• Designed and launched Wild's opening seasonal menus, celebrating the very best British produce.
• Lead and mentor a brigade of five chefs, introducing the organisation, precision and attention to detail developed through Michelin-starred kitchens.
• Deliver consistently high standards across approximately 60 covers per service.
• Built relationships with local farmers, growers and artisan suppliers, personally selecting many of the restaurant's key producers.
• Incorporate foraged ingredients, including wild garlic and seasonal berries, into evolving menus.
• Manage menu costing, purchasing, stock control and day-to-day kitchen operations.
• Create bespoke dishes to accommodate dietary requirements and guest preferences.
• Developed signature dishes, including Wild's mushroom parfait.
• Worked closely with the owners to establish Wild's culinary identity and maintain consistently high standards from launch onwards.

Worked as a Food Consultant developing bespoke recipes, menus and food concepts for hospitality businesses and private clients.

• Developed recipes from concept through to final production.
• Created bespoke menus tailored to individual client briefs.
• Produced premium prepared foods, sauces, condiments and event dishes.
• Worked on food product development and menu innovation.
• Managed recipe costing and commercial viability.
• Produced consistent, high-quality food at scale.
• Collaborated closely with clients to deliver creative and commercially successful food solutions.

Senior member of the kitchen leadership team within one of Surrey's leading gastropubs, supporting all aspects of kitchen management while maintaining consistently high culinary standards.

• Supported menu development and seasonal menu changes.
• Managed ordering, stock control and supplier relationships.
• Trained and mentored junior chefs.
• Maintained quality and consistency during busy services.
• Assisted with the day-to-day management of kitchen operations.
• Supported the Head Chef across all areas of kitchen leadership.

Developed recipes and menus for luxury hospitality, prestigious events and corporate clients.

• Recipe development and testing.
• Menu planning and food costing.
• Production planning for high-volume events.
• Creating bespoke culinary solutions from client briefs.
• Maintaining consistency across large-scale production.
• Working at small functions for UHNW family homes

Worked within one of the UK's most respected Michelin-starred restaurants, refining classical techniques and developing an uncompromising attention to detail.

• Prepared and executed dishes to Michelin-star standards in a fast-paced service environment.
• Worked with exceptional seasonal ingredients, focusing on precision, consistency and flavour.
• Strengthened technical skills through disciplined preparation and exacting quality standards.
• Contributed to delivering a consistently high standard of fine dining.

Worked within a Michelin-starred kitchen delivering refined seasonal cuisine.

• Developed advanced technical skills and precision.
• Worked with premium seasonal ingredients.
• Maintained exceptional standards of presentation and consistency.
• Thrived in a demanding fine dining environment.

(3 aa rosette)

Developed strong classical French foundations within one of London's most respected kitchens.

• Classical French cookery.
• Sauce work, meat, fish and pastry.
• High standards of organisation and consistency.
• Experience within a demanding fine dining environment.