One of England’s up-and-coming, ultra-talented chefs with Michelin pedigree, Shay Cooper started cooking as a commis chef in 1997, before he was even out of school. Since then he’s worked at Juniper in Altrincham, Stockcross’s The Vineyard, and was named head chef at the Endsleigh Hotel, gaining three AA rosettes for his efforts there.

More recently, he impressed at The Bingham in Richmond, chalking up another three AA rosettes and his first Michelin star, before moving on to take the role of executive chef at London's Goring Hotel. He left for new ventures in 2019

Instead of making the whiz-bang, show-off food that one might expect from a young chef bursting with ideas, Shay has earned praise for his light touch, which allows the ingredients themselves to do the heavy lifting. In their discussion of his ‘subtly sophisticated flavours and textures,’ Quintessentially Insider pointed out, ‘Cooper is a sufficiently intelligent chef not to try and over-egg the pudding… by overcomplicating the dishes.’

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存储机板

戴里市

Spices和Dried草药

复杂问题

水果蔬菜

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