David Quinn

The Path

Hotel kitchens set the pace here: Hilton in Nottingham, then Hilton in East Midlands, then the move into senior roles at Blenheim House and Linden Hall. David Quinn’s progression continued through Auberge Du Lac in Hertfordshire with Phil Thompson, Judges in Yarm with John Schwartz, and then the head chef post at Dunsley Hall in Whitby. The next steps were larger in scale: executive head chef at Lythe Hill Hotel in Surrey (2013–2015), regional executive chef at Macdonald Hotels in North of England and South East Scotland (2015–2018), and today head chef of Doxford Hall (since 2018).

The Work Today

Quinn also worked on a Cunard cruise ship, another setting where timing and repeatability matter.

In Their Words “It was only after trying three different subjects at two different universities that I decided that I was going to give it all up and train as a chef.”

Acclaim

The record also includes time on a Cunard cruise ship and at Pendine Park in Wrexham, two very different service environments that sit alongside the hotel and restaurant line.