Hywel admits that he always wanted to become a chef even though he was not aware of this. Helping his mother in the kitchen from a young age sparked an interested that never wavered. He enjoyed cookery classes at school and applied for work as a chef in the Royal Navy, following his Granddad and his passion. After passing the entrance exams he changed his mind and instead studied at a catering college in Cardiff for two years.
Hywel Jones
Whilst at college he started his career working part-time at a new restaurant in Cardiff called Le Cassoulet, gaining valuable experience during his studies in a French restaurant and discovering a new world of aromas and flavours. On finishing his course, the owner of Le Cassoulet offered him a full-time position, which he accepted. Hywel stayed there for six months.
One day, on opening a cookbook by Pierre Koffmann, he was immediately enchanted by his cuisine and drawn to the world of fine dining in London. Originally planning just two years in the capital and then returning to Wales to launch his own restaurant, Hywel spent a total of 14 years working in London in a variety of restaurants for a number of well-known chefs, always attracted by new opportunities.
Aged just 18, Hywel went for an interview at The Royal Garden Hotel, a 5 star complex in Kensington, and was offered a job in the kitchen on the same day. He worked under David Nichols before contacting Nico Ladenis about moving to Chez Nico. After another successful interview he started a new role as a chef de partie at the 3 Michelin star establishment. His next job was at another of London’s 3 star restaurants, working again as a chef de partie under another idol of his at Marco Pierre White’s restaurant at the Hyde Park Hotel.
His career progressed when he was taken on at the Michelin starred Le Souffle by Peter Kromberg in 1994, first as a senior chef de partie and then as a junior sous chef. He describes the difference between the roles as being minimal with regard to the cooking, but excellent for developing an understanding of kitchen management. In 1996 he joined Coast, Oliver Peyton’s restaurant in Mayfair, and worked under head chef Steve Terry.
His first role as head chef was at Foliage, Mandarin Oriental in 1997 where he remained for five years gaining his first Michelin star along the way in 2002. In the same year he left to work at Pharmacy, Damien Hurst’s new venture in Notting Hill, where he was appointed as executive chef.
Lucknam Park
In 2004 he became the executive chef at The Park restaurant and The Brasserie at Lucknam Park Hotel & Spa. Two years into the job he won a Michelin star for the second time, which he has held since. Awards and accolades have since followed including 3 rosettes from the AA Restaurant Guide. Despite the magnificent 17th century surroundings, the food is of a contemporary style.
Other interests
In 2011 Hywel took part in BBC2’s Great British Menu series six winning his heat and representing Wales in the final.
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