Food From The Garden
Maria - Head Chef
Maria's growing passion for cooking started with baking birthday cakes for friends. Since then her knowledge and experience has grown, and her favourite dish now is Beef Wellington. Deserts, however remain the most favourite part of the meal for Maria.
Lizzie - Restaurant Manager
Lizzie has worked in hospitality for the past 6 years, she started off a kitchen porter and has worked in every sector of this industry(apart from finance because it scares her). She has a keen interest in front of house, believes in fresh food and she can't wait to see what happens at the event.
She firmly believe that gin cures all ills, Pinot Grigio is just wrong and baked Camembert should be eaten everyday.
Marco - Marketing Manager
Marco Tiritiello is a 22 years old Italian Hospitality student, approaching his final year at Oxford Brookes.
Before coming to Brookes Marco has been studying architecture, as well as playing football, in Italy, but suddenly he realised that he should have moved to the hospitality industry for actually being fully satisfied. He has always been into hospitality as his parents work in the hospitality industry, and this fact has strongly dictated his decision to follow a similar career path. Marco really believes into the hard work that farmers and producers do, all the efforts and time they spend to make from a simple piece of land a fantastic garden.
Leo - Human Resource Manager
My name’s Leo Johnson and I’ll be in the Human Resources part of the event. I’ve worked in
Hotels and Restaurants since I was 15 and love the Hospitality industry. I’m a big foodie and
really passionate about promoting healthy, organic and delicious produce being used in cooking
and hope people will enjoy our night out as well as learn something new!
Diana - Finance Manager
MEET THE TEAM
Our very multi-cultural team is composed by Marco - Lizzie - Diana - Mariah - Leo.
Our principal goal is to deliver a memorable meal experience to all the customers who will attend the Food From The Garden night.
We believe in people whose main goal is to work the land in a respectful and ethical way.
For doing so we take as example the outstanding concept adopted by Le Manoir Aux Quat' Saisons, the five star Hotel, which has one of the country most iconic restaurant, run by the award winning star chef Raimond Blanc.
The restaurant rigorously use the vegetables that grew in their garden, giving to Le Manoir's cuisine a special taste, which has as main ingredients the love for the land and the spectacular and unique freshness and seasonality.
This combination between love and freshness is the secret ingredients that we believe should be used by any restaurant for a real and stable success.
Starting Time:
7 p.m.