Wayne Sullivan Appointed Head Chef at The Montpellier Chapter

Wayne Sullivan Appointed Head Chef at The Montpellier Chapter
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The Montpellier Chapter is delighted to announce the appointment of new head chef, Wayne Sullivan. Wayne will oversee all culinary operations within the hotel, managing the array of fresh produce and classic dishes.

Speaking of his appointment, Wayne said, “I am absolutely over the moon to be heading up such a brilliant and well established Cheltenham foodie hotel. I can’t wait to get stuck in and start putting my own creativity into the menu. Having spent time working here as Senior Sous Chef previously, I have been able to hit the ground running when it comes to getting under the skin of The Montpellier Chapter and its diners. I hope to bring a fresh stamp to the hotel, while still serving the flavours and dishes our guests know and love.”

Wayne has a rich culinary background having worked in some of the world’s best restaurants, including Marcus Wareing’s Petrus and at The Hotel Wheatleigh in Massachusetts, USA. A true Cotswold chef, Wayne is well known in the area as a key Consultant Chef having worked within the teams at Calcot Manor, The Wesley House, Hotel Du Vin in Cheltenham and The Bell at Sapperton.

Famously, Wayne was Head Chef at the AA 2 Rosette awarded restaurant, Parkers Brasserie, when it was named by Cotswold Life as Restaurant of the Year. Wayne has since added The Kings Head in Cirencester, The Bathurst Arms and The Wheatsheaf to his repertoire. 

Hotel Manager, Racheal Bird said “We are delighted to have Wayne as a core member of our team here at The Montpelier Chapter. His previous work with us has always been to the highest standard and we are all excited to watch him flourish in his new role.”

Guests will be able to enjoy the dishes devised and expertly cooked by Wayne and his team within The Restaurant, Garden Room or the Terrace and Courtyard during the summer. The open plan nature of the restaurant and theatre style viewing kitchen allows guests to feel part of the culinary experience and have the pleasure of watch Wayne at work.

For more information about The Montpellier Chapter, visit www.themontpellierchapter.com