Master distiller / blender
David Quinn
- Discipline
- Master distiller / blender
Portrait of David Quinn
i. Biography
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).
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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.
FAQ
Asked of David
Where did David Quinn work before?
David Quinn's earlier career included Hilton, and Blenheim House.
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The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.