CHEF
PROFILES

Where culinary creativity meets gastronomic excellence! Our food festival celebrates the artistry of cooking, and we’re thrilled to introduce you to the talented chefs behind the scenes. Each chef featured here brings their unique flair and passion to the table, showcasing a diverse array of cuisines from around the world. Whether you’re a food enthusiast, an aspiring chef, or simply love discovering new flavors, our chef profiles offer an insider’s look into the culinary minds that are transforming the food scene. Explore their stories, signature dishes, and what inspires them in the kitchen. Dive in and get to know the chefs who are making this festival a true feast for the senses!

BERTUS BASSON

Eat Out San Pellegrino & Acqua Panna Chef of the Year 2019, Bertus Basson, has a food philosophy rooted in traditional South African food culture with a modern outlook. Bertus is famed for the remarkable success of all his Establishments, of which the first he opened as chef and owner in 2007. His restaurants have been awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide. Since 2007, his establishments have grown into a family of restaurants that now includes Chorus, Eike, Kantien, Spek & Bone. 

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STEPHEN HOLLAND

Stephen, a Tyrone native, began his culinary journey at thirteen, inspired by his grandmother’s love for cooking. After studying at South West College in Dungannon, he honed his skills in the Northern Irish culinary scene. His education opened doors to international experiences, allowing him to work in America, Dubai, New Zealand, Australia, and China. Stephen’s global culinary journey includes roles at the Lamborghini Hotel Huangshi, Westin Harbour Castle in Toronto, CBD Bar, House Restaurants in New Zealand, and Castle Leslie in Ireland.

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Stephen Scuffell

Steve began his career as an apprentice chef at London’s Four Seasons Hotel, training at Westminster College. Afterward, he moved to Jersey, Channel Islands, and worked at various hotels, including Longueville Manor, for nine years.

He later worked in Amsterdam at the Hilton and Ambassade Hotels, then returned to the UK as Head Chef at Sir Christopher Wren’s Hotel. Steve also became Executive Chef at Kensington Close and worked at prestigious hotels in London, New York, and Bahrain. His career included stages at Michelin 3-star restaurants and famous hotels like George V and Plaza Athénée in Paris.

In the late ’90s, Steve franchised and developed a Mediterranean dining brand, Tutto, opening four restaurants before selling the brand in 2003. He then played a key role in building the Moran Hotel Group’s first English hotels and stayed until the company was sold in 2017.

Steve transitioned into teaching and became Chef Ambassador for Gourmet Classic, where he developed allergen-free sauces. He also serves as Chair of the Vice Presidents Council at the Craft Guild of Chefs and Chair of Judges at live salon HRC. He has raised funds for charity and ran summer cookery schools for underprivileged children, teaching nutrition and cooking skills in conjunction with the NHS.

Arielle Aquino

Guernsey v Jersey

Arielle is also known as Little Chef and Mermaid Chef at The Peninsula Hotel, where she works, but don’t let this deceive you, she is full of spirit and creativity!
 
Food has been part of her life since she was a child. One thing she fell in love with was pastry. It’s where she can express herself.
 
Working in different countries has given her a diverse insight into different cultures and how they work with and present food. She started working in New York which she loved and learned a lot, working late nights, and catering for 1000s at a time.
 
Arielle moved to Dubai for almost 3 years, working in Grosvenor House.  Coincidentally this is also where Jay (Another chef in the Guernsey team) also worked, but they have only connected in Guernsey. Working in a Michelin star hotel has been a highlight in Arielle‘s career.
 
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jay ellis

Guernsey v Jersey

Jay began his career at just 12 years old, washing dishes for tips at a country pub where his mother worked part-time. Inspired by stories from his grandmother about his late uncle’s career in London during the early ’80s, Jay developed an early passion for the culinary world. His uncle’s career culminated at the iconic Churchill Hotel, and this legacy fueled Jay’s ambitions.

At just 15, Jay joined HM Royal Navy, becoming one of the youngest to pass through its rigorous culinary school. After his naval service, he returned to Dorset and had the opportunity to work under renowned chef Gary Rhodes. From there, his career skyrocketed as he honed his skills across the freelance circuit, cooking in various AA Rosette and Michelin-starred kitchens throughout the UK.
 

Jay eventually made his way to Liverpool, where he worked alongside celebrity chef Simon Rimmer, before embarking on a journey through Asia. There, he took on a head chef position under Executive Chef Adrian Chong Yen. After years abroad, he returned to the UK, finishing two successful seasons in the Cotswolds under Michelin-starred chef Hendrick Ritzen. Finally, Jay stepped into his own as head chef at Le Gouffre, where he champions a fresh, seasonal, and locally sourced menu.

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KRIS MASLAMONEY

Guernsey v Jersey

After completing his training in culinary arts, Kris began his career at the Oyster Box Hotel in Durban South Africa. The city boasts a culinary cusines of local Indian, Asian, African as well as European and American dishes.
 
His thirst for adventure was just to explore global cuisine has seen him travel across the globe in pursuit of delicacies to adapt and perfect and add to his signature collection of high end meal, this has seen him land a position at the prestigious Ritz Carlton in Naples Florida. The professional experience has set the tone for his love for the industry.
 
His last engagement prior to joing The Duke of  Richmond hotel in Guernsey was at the Oyster Box Hotel where he started his career located on the beautiful coastline of Durban, one of South Africa’s most vibrant and diverse holiday destinations.
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Leo Nascimento

Guernsey v Jersey

Leo was born in Portugal, and has lived in Jersey for the last ten years.  He has worked in the hospitality industry all his working life, in many high end establishments and is currently the Head Chef at The Yard and has been for the last 3 years.
Bringing a twist to the restaurant from his Michelin star background by creating dishes using inspiration from around the globe and is extremely passionate about his food, style, presentation and is always creating new and exciting dishes.
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josh sirilli

Guernsey v Jersey

Josh is a hospitality professional through and through. With a massive love and respect for all aspects of food, wine and service.
Having climbed through the ranks of various kitchens in South Africa, USA and the Channel Islands, Josh now finds himself freelancing to make time for his main focus of private and personal cheffing for the HNW and UHNW individuals in Jersey, as well as making the experience of private dining more accessible.
 
Josh enjoys every day being different, bespoke menus, and trying something new at every opportunity presented.  
It’s safe to say he has created his career around this as his passion has never left.
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Tiffanie Vaudry

Guernsey v Jersey

Tiffanie grew up in Jersey’s long standing artisan bakery, Vienna. Her French father Christophe was the head baker, so it was only natural that she wanted to immerse herself in all aspects of food and hospitality.
 
During school Tiffanie worked at the well respected Oyster Box in St Brelade’s Bay as Saturday girl. Tiffanie started a modern apprenticeship at Lougueville Manor Hotel and Restaurant, and attended Highlands College on day release for the next 3 years.
She is now a Senior Chef de Party.
 
Tiffanie enjoys travel, food and culture, exploring places like Hong Kong, Vietnam and France where her mother and grandparents still live.
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TONY LECK

Tony is renowned for his culinary expertise, has been the head chef at La Fregate Hotel, Guernsey, for several years. He is celebrated for his use of fresh, seasonal, and locally sourced ingredients, which he masterfully combines into innovative dishes that showcase the best of Guernsey’s produce.

Tony’s journey into the culinary world has taken him through various prestigious kitchens before he settled on the island. His passion for creating memorable dining experiences is evident in his carefully curated menus at La Fregate, where seafood often takes center stage. From Guernsey Chancre Crab to fresh scallops, Tony’s dishes highlight the natural flavors of local ingredients, crafted with precision and flair.

Under his leadership, the restaurant has become a beloved fine dining destination, offering panoramic views of St Peter Port and beyond. Whether it’s a casual lunch on the terrace or a more formal dinner event, Tony ensures that every meal is an unforgettable experience.

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