Louis Abbott
Reading
Summary
A driven and ambitious chef with six years of professional kitchen experience, currently working at Dusk Till Dawn. With a confirmed one-month stage at L'Enclume in the Lake District ahead and a place offered at Michelin-starred Alchemilla to follow, I am building a deliberate path through the finest kitchens in the UK. I would love to work at Inver after my stage in L'enclume, and I will be available from July 18th onwards
Overview
4
4
years of professional experience
Work History
Senior Chef de Partie
Mollis
Nottingham
01.2026 - 05.2026
- Worked at highest level of Nottingham's fine dining scene under Alex Bond, honing technical precision and deepening understanding of modern British cuisine.
- Contributed to development of tasting menus emphasising seasonality, ingredient integrity, and thoughtful composition, enhancing overall dining experience.
- Conducted regular performance reviews for kitchen staff, setting objectives and offering constructive feedback to foster professional growth.
- Offered the right training and optimum guidance to junior chefs and trainees.
- Followed strict health and safety guidelines in kitchen.
Sous Chef
Dusk Till Dawn
Nottingham
09.2022 - 09.2025
- Supported the Head Chef in running a kitchen capable of exceeding 600 covers per night, coordinating section output, maintaining pace, and ensuring quality standards across service.
- Joined with no formal kitchen experience at 20 years old and progressed through every station to Sous Chef within three years, demonstrating rapid development, self-motivation, and a strong work ethic.
- Developed practical foundations in professional kitchen operations, overseeing ordering, stock management, mise en place planning, and service preparation to support high-volume service.
- Balanced full-time kitchen progression with university study, showcasing discipline and effective time management while committing to culinary skills development.
Chef de Partie
The Ivy
Nottingham
01.2025 - 01.2025
- Executed section mise en place and service for 118 covers in a restaurant with diverse dining formats, including private events, ensuring smooth operations and guest satisfaction.
- Delivered consistent, high-quality output across a high-volume, all-day brasserie operation covering breakfast, lunch, and dinner service, developing efficiency, composure, and station ownership under sustained pressure.
- Cultivated foundational skills in classical British cooking and seasonal menu execution, contributing to the creation of multi-course tasting menus that enhanced dining experiences.
Education
Bsc - Economics: 2:1
University Of Nottingham
Nottingham01-2025
A-Levels -
Reading Blue Coat School
Reading01-2021
Skills
- The Natural World
- Long-distance hiking
- Cycling
- Scuba diving
Timeline
Senior Chef de Partie
Mollis
01.2026 - 05.2026
Chef de Partie
The Ivy
01.2025 - 01.2025
Sous Chef
Dusk Till Dawn
09.2022 - 09.2025
Bsc - Economics: 2:1
University Of Nottingham
A-Levels -
Reading Blue Coat School