New Zealand Chef Chantelle Nicholson is the multi-award winning chef patron at Tredwells , as well as Group Operations Director for Marcus Wareing Restaurants. As one of the UK’s leading female names in the hospitality industry, Chantelle’s impressive ascent on the culinary career ladder and achievements to date set her apart as a remarkable talent and a source of inspiration to hospitality professionals across the UK.

Originally from New Zealand, Chantelle trained as a lawyer, before discovering her passion for food. In 2004 she entered the Gordon Ramsay Scholarship competition, earning a place in the final.  She met Josh Emett, judge and then head chef of The Savoy Grill by Marcus Wareing, in London. Impressed by her skills in the competition Josh offered her a job which she took up without hesitation, moving from Wellington to London.

Working her way up through the kitchen, Marcus Wareing recognised her skills and took her under his wing at his then restaurant, Pétrus. From a commis chef to Senior Sous Chef in a matter of years, Chantelle was also instrumental in the operational shift of Marcus Wareing Restaurants, earning her a coveted Acorn Award in 2009. In 2011, Chantelle opened The Gilbert Scott, as General Manager, honing her business and operational skills in this iconic operation.

2014 saw Chantelle open Tredwells, the largest of the Group’s restaurants in London’s West End. Returning to the kitchen in early 2015, Tredwells won the coveted award of ‘Best new restaurant – London’ at the 2015/16 AA Hospitality Awards. In July 2016 Chantelle’s skills were once again recognised as she won ‘Manager of the Year’ award at the 2016 Caterer Magazine Industry Awards. In October 2016, Chantelle won the prestigious ‘Woman of the Year’ at the inaugural Shine Awards which celebrate the female game changers in today’s hospitality world. In October 2017, she was presented with the Shine Awards ‘Chef of the Year’ award.

Alongside her work with the restaurants Chantelle has also co-authored all of Marcus’s cook books and has been instrumental in the expansion and growth of Marcus Wareing Restaurants, as Wareing’s business partner.

Growing up in New Zealand, Chantelle learnt first hand about seasonal food, about how things grow, and about the ecosystem of the garden from a very tender age.  So it’s logical that as a fully-fledged chef, her heart lies in what comes from the earth. She is the chef that champions plant-based cooking, and ensures that there are plenty of plant-based dishes on the menu at Tredwells.  Her debut book under her own name will be published by Kyle Cathie Books in the Spring of 2018, Planted will focus on plant based recipes that deliver on taste and creativity.

Chantelle’s contribution to hospitality in London alongside cookery books, TV appearances and film consultancy places her in the much deserved spotlight as one to watch, and one who is making impactful waves in the industry.