Position: Head chef, the Vineyard at Stockcross, Berkshire
Career to date
Eaton started out at the Old Manor House in Keynsham, Bristol, as an apprentice/commis. He stayed for four years before moving to Homewood Park hotel and Restaurant in Hinton Charterhouse, near Bath, for another four years, rising from commis to sous chef. He then spent a further four years at Le Manoir aux Quat'Saisons in Great Milton, Oxfordshire, starting out in 2000 as a demi chef de partie and rising to senior sous chef by the time he left to head up the kitchen at the Vineyard at Stockcross under executive chef John Campbell.
Why is he a winner?
In his time at Le Manoir aux Quat'Saisons, Eaton showed he wasn't afraid to muck in and worked in every section of the kitchen. He played a very active role in the organisation of the American Food Revolution event, which brought together culinary leaders from France, the UK and the USA. The skills he gained at this time have proved invaluable to him in his role running the kitchen at the Vineyard at Stockcross where, working closely with Campbell, he oversees financial matters, training and product development and has demonstrated a fine balance of high standards and commercial astuteness.
Eaton's efforts in the kitchen haven't just helped to grow the business at the Vineyard by 13% he has also played a major part in helping the restaurant achieve its second star in the 2007 Michelin guide.
Eaton regularly attends charity dinners and works closely on the Vineyard's training partnership with contract catering firm BaxterStorey and with Springboard UK on the Futurechef programme, last year mentoring Ben McEvitt, 14, to runner-up in the final.