Summary
Overview
Work history
Education
Skills
Websites
Languages
Accomplishments
Affiliations
Timeline
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Charlie Ray

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
11.2022 - 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
07.2016 - 10.2022
  • 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
04.2013 - 06.2016
  • 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
10.2007 - 01.2013
  • 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
05.2006 - 09.2006
  • A fashionable restaurant, fine dining including Italian pastas and a stone grill. 150 covers. Team of 5.



Head Chef

Nia Café
Brighton
10.2006 - 10.2007
  • Traditional classics, a team of 3 chefs and two kitchen porters. 100 covers.



Senior Chef de Partie

The Bear Hotel
Oxford
06.2004 - 06.2005
  • 80 bedroom 4 star hotel with a 2AA rosette awarded restaurant.



Sous Chef

The Eversley Hotel
Isle of Wight
08.2005 - 02.2006

Chef de Partie

The Copthorne Hotel
Gatwick
09.2002 - 06.2004

Chef

St Radhagans Hotel
Isle of Wight
06.1999 - 09.2002

Education

GNVQ2 - Food Preparation

Isle of Wight College
Newport, Isle of Wight

2 A-Levels, 9 GCSE's - Including maths and english

Sandown High School
Sandown, Isle of Wight

Skills

  • 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)
11.2022 - Current

Executive head chef

Vin Quatre (Self Employed)
07.2016 - 10.2022

Second kitchen chef

Château les Merles
04.2013 - 06.2016

Senior Sous Chef

Hotel du Vin
10.2007 - 01.2013

Head Chef

Nia Café
10.2006 - 10.2007

Head Chef

The Quay Restaurant
05.2006 - 09.2006

Sous Chef

The Eversley Hotel
08.2005 - 02.2006

Senior Chef de Partie

The Bear Hotel
06.2004 - 06.2005

Chef de Partie

The Copthorne Hotel
09.2002 - 06.2004

Chef

St Radhagans Hotel
06.1999 - 09.2002

GNVQ2 - Food Preparation

Isle of Wight College

2 A-Levels, 9 GCSE's - Including maths and english

Sandown High School

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Charlie Ray