Chef News is sponsored by the the Kitchen Porters Club
High Grange Devon is delighted to announce that Chiara Tomasoni, finalist of MasterChef: The Professionals 2024, has joined the team as Head of Feasting. In this new role, she will work alongside founder and fire chef Luke Vandore-Mackay, leading the creation of the Silo Chef’s Table, Woodland Feast Nights, Fire Suppers and bespoke catering events across the South West, showcasing the magic of cooking over fire with Kamado Joe barbecues.
Luke Vandore-Mackay said: “Chiara brings extraordinary talent and energy to High Grange. Having seen her composure and skill on MasterChef, and then worked alongside her over several collaborations, it quickly became clear she was the perfect person to help us grow our feasting offering. Chiara has the same obsession for sourcing that I do – she’s probably even more obsessed than me. She wants to cook honest, delicious, seasonal food in a magical setting, surrounded by nice people and that’s really, when you strip it down, all High Grange has ever been about.”
Chiara said: “I’m delighted to announce that I’ll be joining High Grange Devon as Head of Dining. Over the past few months, I’ve had the pleasure of working alongside Luke and the High Grange team, and what began as a one-off collaboration now feels like a natural step into a new chapter.“What excites me most about this new path is leaving behind the all-too-familiar stainless-steel kitchen box in favour of the open air – the sound of birds and trees, the crackle of wood and the deep connection between food, time and place, which has always been central to my cooking. I’ve discovered that fire cookery can be both gentle and intense, subtle and bold, meditative and chaotic- and I look forward to embracing all these facets and translating them into delicious dishes.
“Here in our little pocket of Devon we are blessed with some of the finest produce this country has to offer, grown and reared with such skill and care. My mission will be to deliver unforgettable dining experiences that give these beautiful ingredients the space to shine, honouring them with fire, and cooking up dishes that reflect the landscape around us – abundant, generous, and alive with flavour.”
This appointment marks a significant step for High Grange, which has become one of the South West’s leading destinations for fire cookery since opening in 2020. Alongside its Fire School and catering, the new feasting programme will broaden the experience for guests and showcase the very best of seasonal cooking in Devon.
Chef News is sponsored by the the Kitchen Porters Club
