Position: Head chef, The French Restaurant, De Vere Belfry, Wishaw, Warwickshire
Career to date…
Boden has been working in the hospitality industry for 12 years, in which time he has worked at New Hall hotel in Sutton Coldfield, West Midlands, the Vineyard at Stockcross, Berkshire, the Birmingham Swallow and Lower Slaughter Manor, Gloucestershire. He has been in his current role since 2003, and has been involved with the planning and execution of several major golf tournaments including the Benson & Hedges International Open and the forthcoming Quinn Direct British Masters.
Why is he a winner?
Boden has played a significant role in stabilising the kitchen brigades and reducing staff turnover to a minimum. He has taken responsibility for the NVQ training programme, works closely with the Birmingham Hotel and Catering Academy, and has helped 13 young chefs to achieve their NVQs levels 1, 2 and 3. He encourages staff to take on work experience in other establishments and takes them to visit farms and suppliers to understand the gate-to-plate process.
Boden has formed close links with several schools in the area and helps to teach and mentor students. He has also spent time working with the Birmingham College of Food, Tourism and Creative Studies, North Warwickshire and Hinckley College, Stafford College and the Birmingham Hotel and Catering Academy.
He is involved with Springboard Future Chefs and has encouraged his students to enter the industry and start catering college.