James Tombleson
Chandlers Ford,UK
Summary
More than 5 years managerial experience as Head Chef in leading restaurants in Indonesia In depth knowledge of Asian & Western cuisine by world acclaimed and Michelin star Chefs Over 15 years international experience in Hospitality across UK, Australia, Dubai, Indonesia and Spain
Overview
22
22
years of professional experience
7
7
years of post-secondary education
Work history
Exec/Head chef
Neano Group
Candidasa, Indonesia
06.2024 - 11.2025
- Neano is a Czech owned hospitality group based in Candidasa Bali, with a boutique hotel that's open and a cliff top Project with multiple hospitality outlets and 50 villas that is still in the construction stage.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Upheld health and safety regulations at all times in the kitchen.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Established strong rapport with team members through effective communication skills.
Sous chef
Restaurante Marcos
Gijon, Asturias
01.2023 - 12.2024
- The head chef and I plan and execute a 9-course meal with 14 passes served and explained by ourselves with dishes finished at the table.
- Restaurant Marcos is within the group, Marcos Granda (Skina), it is an intimate fine dining concept where twelve guests can enjoy the “chefs table” restaurant experience, the table inside the kitchen.
Chef de Parti
Skina
Marbella, Malaga
10.2021 - 01.2023
- I was part of a five person team involved in all aspects of daily kitchen operations and service.
- Skina is one of the smallest Michelin star restaurants in the world, with only four tables and a maximum of ten guests per service.
- 2 Michelin Star
Head Chef
Viejo Timon
Cala Galdana, Menorca
03.2021 - 10.2021
- For the summer season post covid I was the head chef at a busy beach restaurant. Organizing daily deliveries, food prep schedules. Taking care of the day to day running of the kitchen.
Cocinero/ Chef De Parti
El lago
Marbella, Malaga
02.2018 - 10.2018
- For the summer season I was running the cold section, organizing the day to day production and service of the section.
- For the Second season I was Chef de Parti, meat and fish, during the off season I worked independently during the high season I had a Jnr/intern to work alongside me.
- 1 Michelin star
Head Chef
Corner House
Seminyak
04.2015 - 08.2016
- Menu concept design and restaurant business development
- Fully in charge of day-to-day operations, directly reporting to the owner
- Implementation of menu engineering and standard recipe costing to maximize revenue
- Supervise Purchasing and Accounts departments to monitor food cost
- Create and implement weekly specials to increase sales
- Regular competitor check and menu research to maintain market leadership in the area
Head Chef/ Opening team
Queens Head
Kemang
09.2014 - 04.2015
- Menu design and food concept
- Research and implement recipes and costing in line with the innovative restaurant concept
- Prepare and train pre & post opening SOPs and checklists
- Supervise kitchen project and planning in regards to operational feasibility and flow
- Implement HACCP at all levels of service for licensing to comply with international standards
- Hold daily food knowledge trainings with the front of house team to ensure quality of service
Head Chef
Deus Ex Machina
Canggu
01.2013 - 09.2014
- Menu concept design and costing
- Introduce new food selections and restaurant ideas to encourage more traffic in the restaurant
- Introduce bespoke menus to meet specific dietary requirements
- Part of the management team to assist in planning events and functions throughout the year
- Provide regular training in HACCP, stock rotation & management and portion control
- Manage the pass during service to check consistency, timeliness and taste
Head Chef
MamaSan Kitchen Bar Lounge
Kerobokan
01.2012 - 11.2012
- Manage the pass during service checking consistency of taste and preparation
- Work in close collaboration with Will Meyrik to prepare and ever improve the menu
- Monitor and control daily orders to be in line with budgeted food cost
- Cool room and freeze management including stock control and rotation
- Health and hygiene training and management
- Liaise with front of house Manager to ensure dietary requirements were met as per guest’s request
Sous Chef / Opening Team
Kitchen 45, The Embassy club, Grosvenor House *****
07.2011 - 12.2011
- Assist the Chef de cuisine in planning and developing the menus
- Fully in charge of the Crudo Bar day to day operation and management
- Monitoring food cost and menu engineering to brand standard
- Implement and maintain company’s SOPs and policies throughout all positions
- Responsible for all departmental training before and after the hotel opening
- Create and implement house training manuals and recipes
- A Luxury Collection Hotel by Starwood
Sous Chef
Dockgate 4 Bar and Grill
Southampton
06.2010 - 07.2011
Head Chef
Sugarmill Hotel Kings Cross
Sydney
10.2009 - 06.2010
Senior Sous
Cargo Bar
Sydney
06.2008 - 10.2009
Senior Sous
Togninis Wine Bar & Café
Brisbane
12.2007 - 02.2008
Sous Chef
Shenanigans Hotel
Darwin
06.2007 - 08.2007
Sous Chef
Union Hotel
Melbourne
03.2007 - 06.2007
Sous Chef
Ennios al Porto
Southampton
09.2005 - 01.2007
Chef de Parti
Gordon Ramsey at Claridges *****
London
06.2004 - 10.2005
Junior Sous Chef
Oxford’s
Southampton
09.2003 - 07.2004
Education
Thornden Secondary School
09.1991 - 06.1996
NVQ 1 2 and 3 - professional catering
Southampton City College
09.2002 - 06.2004
Personal Information
- Date of birth: 8th April 1980
- Nationality: UK
- Marital status: Single
References
Upon request
Timeline
Exec/Head chef
Neano Group
06.2024 - 11.2025
Sous chef
Restaurante Marcos
01.2023 - 12.2024
Chef de Parti
Skina
10.2021 - 01.2023
Head Chef
Viejo Timon
03.2021 - 10.2021
Cocinero/ Chef De Parti
El lago
02.2018 - 10.2018
Head Chef
Corner House
04.2015 - 08.2016
Head Chef/ Opening team
Queens Head
09.2014 - 04.2015
Head Chef
Deus Ex Machina
01.2013 - 09.2014
Head Chef
MamaSan Kitchen Bar Lounge
01.2012 - 11.2012
Sous Chef / Opening Team
Kitchen 45, The Embassy club, Grosvenor House *****
07.2011 - 12.2011
Sous Chef
Dockgate 4 Bar and Grill
06.2010 - 07.2011
Head Chef
Sugarmill Hotel Kings Cross
10.2009 - 06.2010
Senior Sous
Cargo Bar
06.2008 - 10.2009
Senior Sous
Togninis Wine Bar & Café
12.2007 - 02.2008
Sous Chef
Shenanigans Hotel
06.2007 - 08.2007
Sous Chef
Union Hotel
03.2007 - 06.2007
Sous Chef
Ennios al Porto
09.2005 - 01.2007
Chef de Parti
Gordon Ramsey at Claridges *****
06.2004 - 10.2005
Junior Sous Chef
Oxford’s
09.2003 - 07.2004
NVQ 1 2 and 3 - professional catering
Southampton City College
09.2002 - 06.2004
Thornden Secondary School
09.1991 - 06.1996