David Ellams has been appointed Head Chef of the luxurious 155-bedroom Tamburlaine in Cambridge.
David, originally from Lancashire, has been in the kitchen for 19 years, most recently inspiring other young chefs and teaching them his craft at the Cambridge Regional College where David was Head of Programmes for Catering and Hospitality.
Commenting on the new role at Tamburlaine, Ellams said, “What makes Tamburlaine even more exciting is the fact that it’s a brand new project and there are essentially no limitations to what we can achieve in the months and years to come.”
Paul Rhodes, Deputy General Manager for Tamburlaine added, “David’s strong background in 4 Red Star, Relais & Chateaux, Rosette and Small Luxury Hotels of the World illustrated that he is a perfect fit for Tamburlaine and we are all excited to see where his vision takes the restaurant offering.”
David’s food ethos is to use the best ingredients and to look after them during the cooking process, and is especially passionate about the movement towards using fewer ingredients. His favourite dish to cook from Tamburlaine’s menu is Octopus, chorizo and potato, and his favourite ingredient is the humble Maldon Salt.
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