Nick St. Peter, who was first inspired to cook at the age of six by his grandparents, has built an impressive CV during the last sixteen years. Having started his career at a four-star hotel in Christchurch, Nick spent more than a decade honing his craft in private restaurants and hotels in the Dorset and Hampshire region, as well as gaining hospitality experience in Florida.
He then joined the Marriott UK hotel group nearly seven years ago, working for Bournemouth Highcliff Marriott Hotel as head pastry chef and senior sous chef before moving to London County Hall Marriott Hotel.
Nick now returns to the seaside location as executive head chef and aims to bring a new style of cuisine to the hotel’s restaurant with the launch of a new a la carte menu, which includes classic English dishes with a twist.
Talking about his new role, Nick said: “Bournemouth Highcliff Marriott Hotel is the perfect place for me to showcase my skills and use my industry knowledge to deliver the best possible banqueting and dining experience for our guests.
“I loved growing up on the coast. I spent five years here at the Bournemouth Highcliff Marriott Hotel prior to working in London, so when the job became available it felt like a great opportunity to come home.
“I’m keen to use my extensive culinary knowledge to deliver first-hand support to the food and beverage team, making Bournemouth Highcliff Marriott Hotel the first choice in the area for quality cuisine.”
Hugh Hodgins, General Manager at Bournemouth Marriott Hotel, said: “We’re delighted to be welcoming Nick back to the hotel, he has undoubtedly made a valuable addition to the team, bringing with him a wealth of experience that will prove extremely important in driving our food and beverage offering. His passion for food and drink is evident and I have no doubt that he will bring that same level of dedication to his new role.”