Sandor Pinter

As a Relief Sous Chef at this award-winning property I supported the Executive Chef (James Wearing) in driving culinary excellence to consistently meet 3 AA Rosette standards, managing a skilled brigade and ensuring high performance across all kitchen operations.

Worked as a freelance Private Chef for UHNW clients in Courchevel, one of the most exclusive resorts in France, delivering an unparalleled culinary experience in a high-pressure luxury setting. Crafted and executed daily gourmet breakfasts and meticulously curated seven-course dinners, tailored to the refined tastes and preferences of elite guests.

As a Private Chef at this luxury fishing lodge and estate in Iceland (owned by Sir Jim Ratcliffe), I provided Michelin-quality dining experiences for an elite clientele (including royal family members of Saudi Arabia, CEOs, company owners, UHNW clients). My role involved creating three course lunch, nightly four-course menus that featured a variety of international cuisines and mainly plant-based, nutritious dishes to cater to Sir Jim Ratcliffe's diet. By sourcing premium local ingredients, particularly from Iceland’s world-renowned salmon fishing areas, and engaging closely with clients to tailor each meal to their preferences, I ensured that every dining experience was exceptional and memorable.

*Best New Hotel and Best New Restaurant Award 2023*

I served as the Executive chef at this prestigious five-star hotel, where I played a pivotal role in developing menus and establishing the overall vision for the hotel’s culinary standards and values.

I was responsible for creating innovative and seasonal dishes that delighted our guests, ensuring that our offerings were always fresh and exciting. I led comprehensive staff training programs, ensuring high standards of service and cuisine. Under my leadership, the restaurant was awarded Best New Restaurant, and the hotel was named Best New Hotel in the country in 2023. I managed stock control, financial oversight, and staff scheduling, implementing inventory systems that reduced waste and optimized productivity. My approach ensured cost-effective, sustainable operations and contributed to our award-winning status.

• Expertise in menu development and culinary innovation
• Strong leadership and team management abilities
• Proficient in stock control, inventory management, and budget planning
• Excellent organizational and multitasking skills
• Rigorous attention to detail and quality assurance
• Strong vendor negotiation and relationship management

As a Private Chef, I provided Michelin-quality culinary services to high-profile clients across 10 different luxury chalets. My role required exceptional culinary expertise, personalized client engagement, and the ability to adapt to various kitchen environments, ensuring each dining experience was extraordinary and memorable. I have also independently prepared and served elaborate seven-course meals for gatherings of up to 25 people, showcasing my ability to deliver complex and exquisite dining experiences single-handedly.

I have organized provisions and sourced top-quality ingredients, with a strong emphasis on utilizing local produce.

As the Executive Chef, I developed and implemented seasonal menus and crafted the restaurant's overall culinary vision. My role encompassed a wide range of responsibilities including stock control, invoicing, staff scheduling, and ensuring the highest standards of culinary excellence. Through effective leadership and innovative culinary practices, I contributed significantly to the restaurant's reputation and success.

Planned popular promotional menu additions based on seasonal pricing and product availability.

As an Executive Chef of a luxury chalet and Gastro Pub, I developed bespoke menus and served Michelin-quality four-course meals nightly for up to 20 guests as well as managed the the daily operation of both establishment . By sourcing local produce and focusing on culinary excellence, I ensured each dining experience was personalized and memorable, enhancing the luxurious ambiance of the chalet.

As a Group Executive Chef at Luxford Restaurants, I successfully achieved and surpassed financial goals through strategic menu planning and cost control measures. I created several new award-winning dishes, culminating in a prestigious culinary award in 2021. I built and led a dynamic, successful team, fostering a collaborative and innovative kitchen environment. Additionally, I implemented a comprehensive new training program that significantly improved staff skills and efficiency. My efforts not only elevated the dining experience but also enhanced the restaurant's reputation and profitability.

As Executive Chef at a fine dining restaurant within a private members' club, I managed all culinary operations, catering specifically to Ultra High Net Worth clients. My role encompassed menu development, staff leadership, and maintaining the highest standards of food quality and presentation. My expertise in creating bespoke dining experiences for an exclusive clientele enhanced the club's reputation as a premier culinary destination.

As Head Chef at this prestigious fine dining steakhouse (where previously I was the Assistant General Manager), I oversaw all aspects of kitchen management, including menu creation, staff supervision, and quality control. I specialized in crafting high-end steak dishes, utilizing my extensive knowledge of meat preparation and flavor pairing to enhance the dining experience. My leadership ensured the consistent delivery of exceptional dishes, meeting the high expectations of our discerning clientele.