Executive chef Andy Brooks delivers masterclasses at Weston College

Andy wanted to be a chef from a very young age.

His parents couldn’t keep him out of the kitchen, especially when it came to occasions like dinner parties. Andy loved experimenting in the kitchen and his brother would often play ‘guinea pig’ by trying his creations!

Andy trained at Weston College from 1988 to 1990. Once qualified, he took his first job in a little two-rosette French restaurant in the Bristol area.

After two years of intense training and hard work, he took his first large hotel job at Bristol Marriott Royal. He saw this as an opportunity to develop skills in other areas, such as large banqueting and busy bistro style food, as well as dipping in and out of the fine dining restaurant.

After three years and two promotions, he moved on to moat house hotels, working at the Crowne Plaza and The Billesley Manor Hotel - a two-rosette property.

Andy’s first head chef job was with Novotel Bristol. After just three years, he became the company’s development chef for the UK!

Andy has enjoyed many travel opportunities – working in countries such as Morocco, Philippines and Thailand for the Sofitel Hotels and Resorts five-star brand. He loved every minute of working abroad, seeing different cultures and learning all about new flavours and cooking methods.

Andy worked as executive chef for Novotel UK for 12 years before leaving to work in a similar capacity within the Devere Hotel Group.

Andy is now heading up the team at Backwell house and loves the luxury boutique hotel environment.

He uses his wealth of industry experience to mentor the next generation with his masterclasses at Weston College.

See what course we offer here or contact us on 01934 411 411.