The last time the junior team competed at the Culinary Olympics in 2004, they won a gold medal on their debut. Team captain that day, Hefin Roberts, head chef at Ye Olde Bulls Head Inn and Townhouse, Beaumaris, this time lines up for the senior team.
All the senior team members have previous experience of competing at the Culinary Olympics, including Karl Jones-Hughes, head chef at Hotel Plas Hyfryd, Narberth, who returns to the team after a seven year absence due to work and family commitments.
Tinsley has selected a new captain in Dave Kelman, executive head chef at the Ellenborough Park Hotel, Cheltenham, and they are joined by Sally Owens, lecturer at Grŵp Llandrillo Menai, Rhos on Sea, Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury.
The other team members are reigning National Junior Chef of Wales champion Adam Middleton from Bodysgallen Hall Hotel, Llandudno, Chris Tull from the Castle Hotel, Conwy, Shon Morgan from Park Lodge Hotel, Aberystwyth and Harri Williams from De Vere Carden Park. The Culinary Olympics will be the team’s first competition together.
The teams will be supported by Peter Fuchs, food a beverage director at the Celtic Manor Resort, Newport, Ryan Jones, sous chef at Ffresh Restaurant at Wales Millennium Centre, Cardiff, Chris Owen, senior sous chef at The Quay Hotel and Spa, Deganwy, Kevin Williams, director of catering and hospitality at Coleg Harlech and Mark Jones, who is now working in London.