Charlie Ray
Pomport,FRANCE
Summary
Accomplished culinary leader with over 20 years of experience in the food and hospitality industry, including high-end restaurants and luxury hotels. Proven track record of excellence in both small and large team environments, with strong initiative and creative problem-solving skills. Known for an innovative approach to seasonal, locally sourced ingredients, crafting bespoke, flavorful dishes that reflect a deep respect for quality and sustainability. Successfully owned and operated two thriving local businesses, and now seeking a fresh challenge with broader national and international opportunities. Passionate about delivering exceptional food, service, and dining experiences at the highest standard.
Overview
26
26
years of professional experience
2001
2001
years of post-secondary education
Work history
Executive head chef
Restaurant Melange ( Self Employed)
Saussignac
2022.11 - Current
- Established successful business with numerous loyal customers.
- Delivered a fusion of French and British cuisine. 100 covers.
- Streamlined kitchen processes to enhance efficiency.
- Seasonal menus, keeping offerings fresh and exciting.
Executive head chef
Vin Quatre (Self Employed)
Bergerac
2016.07 - 2022.10
- Established a thriving business from inception, serving 25 covers, lunches and dinners.
- Selection of high-quality ingredients to achieve optimal flavour profiles.
- Executed intricate dishes under time constraints while maintaining consistent standards.
Second kitchen chef
Château les Merles
Bergerac
2013.04 - 2016.06
- Hotel and Golf Venue
- Bistronomic restaurant; breakfast, lunch and dinner, 100 covers.
- Food preparation, ordering, menu planning, staff training and management of kitchen including health and safety.
Senior Sous Chef
Hotel du Vin
Brighton
2007.10 - 2013.01
- Classical French bistro food, awarded 2AA rosettes in 2011. Caters for weddings, parties, and wine tastings.
- Starting as chef de partie in 2007. promoted to senior sous chef.
- Responsible for the running of the hotel, pub and bistro kitchens. Managed a team of 14 chefs and 4 kitchen porters.
Head Chef
The Quay Restaurant
Melbourne, Australia
2006.05 - 2006.09
- A fashionable restaurant, fine dining including Italian pastas and a stone grill. 150 covers. Team of 5.
Head Chef
Nia Café
Brighton
2006.10 - 2007.10
- Traditional classics, a team of 3 chefs and two kitchen porters. 100 covers.
Senior Chef de Partie
The Bear Hotel
Oxford
2004.06 - 2005.06
- 80 bedroom 4 star hotel with a 2AA rosette awarded restaurant.
Sous Chef
The Eversley Hotel
Isle of Wight
2005.08 - 2006.02
Chef de Partie
The Copthorne Hotel
Gatwick
2002.09 - 2004.06
Chef
St Radhagans Hotel
Isle of Wight
1999.06 - 2002.09
Education
GNVQ2 - Food Preparation
Isle of Wight College
Newport, Isle of Wight2 A-Levels, 9 GCSE's - Including maths and english
Sandown High School
Sandown, Isle of WightSkills
- Expertise in diverse cuisines and advanced culinary techniques
- Menu development with focus on cost control and seasonality
- Leadership in staff training, scheduling, and kitchen supervision
- Budgeting, inventory control, and vendor management
- Strong knowledge of food safety and sanitation (HACCP)
- Creative presentation and flavor innovation
- Efficient in high-volume kitchen operations
- Clear communication with FOH teams and management
Languages
English
Fluent
French
Advanced
Accomplishments
Michelin guide recognition for two self owned restaurants; Melange and Vin Quatre
Featured in 'Gault Millau' and 'Guide Boullenger'
2019 'Le Prix Ragueneau' Competition winner
Affiliations
- Travel, Art, Music, Rollerblading
Timeline
Executive head chef
Restaurant Melange ( Self Employed)
2022.11 - Current
Executive head chef
Vin Quatre (Self Employed)
2016.07 - 2022.10
Second kitchen chef
Château les Merles
2013.04 - 2016.06
Senior Sous Chef
Hotel du Vin
2007.10 - 2013.01
Head Chef
Nia Café
2006.10 - 2007.10
Head Chef
The Quay Restaurant
2006.05 - 2006.09
Sous Chef
The Eversley Hotel
2005.08 - 2006.02
Senior Chef de Partie
The Bear Hotel
2004.06 - 2005.06
Chef de Partie
The Copthorne Hotel
2002.09 - 2004.06
Chef
St Radhagans Hotel
1999.06 - 2002.09
GNVQ2 - Food Preparation
Isle of Wight College
2 A-Levels, 9 GCSE's - Including maths and english
Sandown High School