Success Stories

Jordan has worked with Michael Caines for over 10 years and began in the kitchen as a college student, working for Michael at the former Royal Clarence Hotel in Exeter.

After impressing in that role, Jordan went on to continue his work with Michael at two Michelin starred Gidleigh Park as well as spending time working with the team at Williams Formula One.

He then went on to join the team at two Michelin starred; The Green House Restaurant in Dublin before returning to work with Michael once again as a Sous Chef upon the opening of Lympstone Manor in 2017.

Whilst working at Gidleigh Park in 2015, Jordan suffered from a rare illness called Guillain Barre disease and was left temporarily paralysed. He spent two months in hospital, learning how to walk again and has drawn on his experience to never give up and have the attitude that anything is possible.

After joining Lympstone Manor in 2017 and with our support throughout his rehabilitation, Jordan continued to be a pivotal part of our kitchen brigade.

Last year, he was promoted to Head Chef and has since been working towards the restaurant gaining a second Michelin star.

Jordan said: "It's been an amazing journey since I started working with Michael and it shows that any young chef can go on to make their dream a reality."

"Working at Lympstone Manor has been incredible and we are really excited to continue to develop and build on what we have already achieved since 2017."

A true hospitality professional at heart, his love and dedication for cooking shines through each day and each dish. The kitchen brigade is stronger than ever and it is without doubt down to his commitment and leadership. After seeing Jordan grow from a young Chef into the leading role today, Michael couldn’t be prouder of his development and personally supports his future aspirations.

Grace, Production Supervisor at Café Patisserie Glacerie has enjoyed an enriching journey as part of the Michael Caines Collection team.

She started working as gelato and patisserie chef at the café when it opened in 2021. Now she works at its French Pastries headquarters and under the careful guidance of Sylvain; Grace has been baking and creating the beautiful handcrafted french patisseries and viennoiserie.

Grace says she has, ‘always loved making beautiful things,’ since doing a degree in Design for Film and Television. ‘I’m a perfectionist and I like attention to detail. I was good at art and good at baking but wasn’t sure what I wanted to do.’

Since graduating, Grace has found a new passion and career in hospitality and has been quickly promoted due to her skills in food creation and presentation.

As part of the Michael Caines Collection, Grace said, ‘I really enjoy my job here as it gives me the opportunity to learn. In previous roles, there hasn’t been enough room to learn and grow but here as part of French Pastries and Michael Caines, I can train further and grow.’

Grace’s favourite: The Millionaires Tart at the café.

Food and Beverage Director for the Michael Caines Collection Salar Brock brings a wealth of experience to our teams.

Salar started with the Collection last March having spent ten years as Operations Manager with Rick Stein Restaurants. His passion for food and hospitality began at a young age; he trained in hospitality at Exeter College and has worked in several location including The Castle Hotel in Taunton.

Having previously worked with Michael Caines, Salar was always aware of the Collection’s values along with Michael’s vision. He said, ‘We are a business that is looking to grow and progress with a focus on quality of food and service: we are passionate about offering good experiences. The unique quality of ingredients being used, the skills being learned both front and back of house, the locations, Michael’s reputation, and involvement in the business, makes you want to strive and do more. It's an exciting place to work.’

Salar has always enjoyed working in hospitality and encourages others to join the Michael Caines Collection teams. He said, ‘It can be a hard industry, but it’s also very rewarding. You get to meet a lot of different people but it’s a real equaliser: it doesn’t matter where you’ve come from if you all have same goal.’

Salar’s Favourites: The Lympstone Manor Pool House Burger, the Grill Section at Mickeys, the Yuzu and Mango Gelato at Café Patisserie.

Success Stories

One Team, One Dream

SUCCESS STORY

JORDAN DENNING

FROM APPRENTICE TO HEAD CHEF

Staff Spotlight – Grace - Production Supervisor at French Pastries and the Michael Caines Collection.

Staff Spotlight – The Michael Caines Collection Food and Beverage Director, Salar Brock

OUR PEOPLE