About Joe
Joe began his career at Budock Vean Hotel as an Apprentice Chef de Partie, studying at The Cornwall College Group. Joe has completed his training with a distinction in his City & Guilds chef qualifications. Having won South West Apprentice of the Year in 2023, he is now a fully qualified Chef de Partie and a valued full-time member of our Kitchen team. Discover more about Joe and his journey below.

What is the best thing about being a Chef de Partie?
Working across a variety of sections means no two days are ever the same, which keeps the job exciting and dynamic.

What is your favourite way to unwind after a busy day at work?
Playing racing games and spending quality time with my family.

What is your favourite thing about living in Cornwall?
Being spoiled for choice with stunning beaches and delicious pasties.

If you could only eat one meal for the rest of your life, what would it be?
Simple burgers—classic and satisfying.

What advice would you give to someone starting out in hospitality?
Invest in comfortable shoes; they make a world of difference on your feet during long shifts.

If you could swap jobs with someone else at the hotel for a day, who would it be and why?
I’d swap with the groundskeepers to enjoy some sunshine when it arrives!

Do you have a favourite dish to make, or do you prefer trying new things?
I don’t have a specific favourite; I enjoy experimenting with new elements and adding them to existing dishes.

If you could cook for one celebrity, who would it be and what would you prepare?
I’d cook for Sir Lewis Hamilton and chat about all things racing. I’d prepare something vegan for him.

What’s a cooking tip you’d like to share?
Don’t use cooking wine. Instead, use wines you actually enjoy drinking—you’ll thank me later.

How do you stay inspired in the kitchen?
I stay inspired by watching videos and researching other cultures’ cuisines. For example, I recently discovered Kewpie mayonnaise (Japanese mayo) and plan to incorporate it into my dishes.