Chef Of The Month August 2017: Dominic Grundy
Starting out as a 16 year old Kitchen Porter and Commis Chef, I could only have dreamed about my current position as Head Chef at Panoramic 34 - a fine-dining restaurant 300 feet above sea level encapsulated by ceiling to floor windows and offering breathtaking 360 degree views of Liverpool's iconic river, city and region beyond.
Having left school at sixteen, I took my first steps into the restaurant trade, working in my home town of Manchester. It did not take long for me to realise that I wanted a career in food and this passion drove me to my next role as a Commis Chef working with the talented Paul Heathcote in Manchester. Having risen to Chef de Partie level, at 19 years old the bright lights of London beckoned and I was thrilled to gain a position at Le Gavroche, gaining an invaluable 18 month experience in this leading Michelin starred restaurant. Inspired by my culinary journey and an ambition to travel and learn more, I headed off to Europe, then spending a further amazing five years in Australia.
Returning to the UK, I spent a year in Cumbria at the Rampsbeck Hotel moving on to work in The Warehouse, owned by none other than Stephen Gerrard. I now work as Head chef at Panoramic 34 where I love the challenge of creating innovative and exciting dishes, working in partnership with quality suppliers like Althams Butchers.
BEEF SHORT RIB MARINATED IN MAPLE GLAZE
- Beef Short Rib
- Caraway & Beer Mustard
- Potato Mousse
- Black Onion Seeds
- Rapeseed Oil