David Chambers, Esq

Career: apprentice chef: Piccadilly Hotel 1969-70, St Ermins Hotel 1970-71; chef tournant St Ermins Hotel 1971-72, chef saucier East Indian Sports and Public Schools Club 1972, Claridges Hotel 1973-74 (commis poissonier, commis saucier), chef gardemanger St Ermins Hotel 1974; sous chef: Mullard House 1974-75, Army and Navy Club 1975-76, Carlton Tower Hotel 1976-78; executive chef Portman Intercontinental 1980-81 (sous chef rising to first sous chef 1978-80), exec chef Le Restaurant Dolphin Square 1981, first sous chef Hyatt Carlton Tower 1981-82, chef de cuisine Dukes Hotel 1982-85; exec head chef: Le Meridien Piccadilly 1985-94, London Hilton on Park Lane 1994-97, chef and dir Rules (London's oldest restaurant) 1997-2004, exec chef Mount Wolseley Hotel Tullow 2004-; various TV appearances; awards for the Oak Room Restaurant: one Michelin Star, three AA rosettes, one Star Egon Ronay, 4/5 Good Food Guide, 17/20 and three Toques Gault Millau; awards for Windows Roof Restaurant: three AA rosettes, 3/5 Good Food Guide, 16/20 and two Toques Gault Millau, voted Best Game Restaurant 1999 Quantum Publications Ltd; Rules voted British Restaurant of the Year Tio Pepe Carlton London Awards 2003; sr academician mentor Acad of Culinary Arts; memb: Conseil Culinaire Français (Palmes Culinaires), Guilde des Fromagers Compagnon de Saint-Uguzon; Maitrise Escoffier