Foliage Chef Chris Staines Appointed First Uk ‘Star Chef’ By Lufthansa (United Kingdom)
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Foliage Chef Chris Staines Appointed First Uk ‘Star Chef’ By Lufthansa (United Kingdom)
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Category: Europe - United Kingdom - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2008-12-01
Mandarin Oriental Hyde Park, London is delighted to announce that, Chris Staines, Head Chef of signature restaurant Foliage, is the first UK Chef to be chosen by Lufthansa for their Star Chef programme since it began in 1998.
Following in the footsteps of other celebrated Michelin Star chefs including Thomas Keller, Harold Wohlfahrt, Guy Savoy and Paul Bocuse, Chris has created a nutritious and varied menu for Lufthansa’s First and Business Class passengers travelling on long haul flights in January and February 2009.
Since his appointment in early 2002, Chris has taken Foliage to an esteemed level of recognition. Accolades during his tenure include; 5 AA Rosettes, amongst the Top 40 for ‘Food’, ‘Service’ and ‘Views’ in the London Zagat Survey 2008, and ‘Best Kitchen’ at the 2004 Tatler Restaurant Awards and the prestigious Michelin Star which has been retained by Foliage for the past 7 years. For two years, Chris has also been the ‘Resident Chef’ columnist for Resident magazine, keeping Central Londoners up to date on fresh food tips, from sourcing swimming pigs to growing ‘fruit n veg’ in a window box.
In September 2008, Chris was invited to cook alongside world renowned chefs Raymond Blanc, Tom Aikens and Marcus Wareing at The AA Centenary Restaurant Awards Dinner. Attended by 1200 prominent food connoisseurs and hoteliers, the awards commemorated 100 years of quality and service in the hospitality industry. Other media engagements include regular appearances on the BBC's popular 'Masterchef Goes Large'.
Chris, 32 years old, trained in Suffolk and started his career at the famous one star Michelin Llangoed Hall, Wales. Training with Nico Ladenis and Marco Pierre White in their three Michelin star restaurants followed, providing both invaluable experience and training. Chris takes great pride in the products that he uses, as he appreciates that the key to great food rests in the quality of ingredients, working simply with the product and understanding how food combinations really work. He also believes in hard work, dedication and leadership, ever important, as his role involves guiding a team of 15.
Foliage’s unique interior was created by internationally renowned designer, Adam Tihany. The restaurant’s spectacular views and unique proximity to Hyde Park were a natural starting point for Tihany’s designs (creator of Le Cirque 2000, Manhattan), as he sought to “bring the park into the restaurant”. Clean lines and geometric shapes, enhanced by soft lighting and luxurious fabrics provide a sense of sophisticated luxury in an intimate setting. The restaurant also includes a raised floor to ensure that all diners enjoy views of the park.
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