It is with great pleasure that I can announce our doors will open for dinner at our brand new graduates restaurant on Thursday 2nd April 2015. We will be keeping you up to date over the coming weeks, sending out information about the food we will be serving, some more insight of the unique format of The Restaurant at Tante Marie and a couple of surprises too! The Restaurant at Tante Marie is unlike any other restaurant you will have experienced! Get ready to taste excellence!
I’d like to take this opportunity to introduce you to our Operations Manager at the Restaurant, Marco Di Michele. Marco will be running the show and he comes from a great pedigree. His family owned and ran the hugely popular and successful Trevi in West Byfleet before selling the business in 2012. He then took some time out to have a family and complete a Master’s Degree in Hospitality Management and when we heard he was looking to get back into a restaurant manager’s role, we snapped him up!
Here’s a quick outline of what The Restaurant at Tante Marie is all about…
Since we are all about teaching professional cookery, it seems only right that The Restaurant at Tante Marie should be staffed by graduates of our famous Cordon Bleu Diploma course. They are not trainees, they’ve already completed their professional training. This means you can expect high standards... Whilst working in The Restaurant, the graduates will also be taking their training to the next level by completing a Level 5 Culinary and Hospitality Management Diploma. They will be learning about every aspect of setting up and running a successful hospitality business. They will be in the kitchen cooking (‘on the tiles’), serving customers in the restaurant (‘on the boards’), and will even be learning about the accounts, cleaning the windows and studying employment law within the hospitality sector! More than anything though, they will be learning how to provide great hospitality and serve their own amazing food!
Right now our Head Chef Sue-Lee Jones, herself a graduate of our Cordon Bleu Diploma, is in the kitchen with her thinking cap on. She is devising a lunch menu, pre-theatre/cinema menu, evening a la carte menu and a fabulous brunch menu for Saturday and Sunday mornings. There are also going to be some amazing specials on offer!
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Andrew Maxwell
Managing Director and Principal
Tante Marie Culinary Academy