Alumni Spotlight: Head Pastry Chef Chris Hurter

The London Geller College of Hospitality and Tourism is renowned for training the next generation of catering professionals. In kitchens up and down the country, you’ll find chefs who learned their skills at our Pillars Restaurant. One such chef is Chris Hurter, Head Pastry Chef at The Greyhound in Beaconsfield.

Chris originally wanted to be an accountant, but it was attending UWL’s training program, the Junior Chef’s Academy, that opened his eyes to the possibilities of working in a kitchen.

Chris Hurter, wearing white culinary clothing and crossing his arms, is standing with two other chefs in a restaurant.

I’m quite academic, but when I gave it a go, I realised that sitting at a computer all day wasn’t for me. I needed something a little more creative, and I really loved cooking. So, I started doing Junior Chefs at the weekend, and it was my first taste of this industry. It’s the thing that hooked me in."

Chris Hurter is preparing food in the first photo, and looking down next to stacked dishes in the second photo. Chris is wearing white culinary clothing in both photos.

After spending Saturday mornings cooking at UWL, Chris enrolled on a two-year course when he left school.

It’s like everything in life. You look back and realise what you gained from it. There was one class that no one enjoyed, learning about the costing side of things. But further down the line in your career that’s so valuable. It’s not just learning the basics of cooking; it’s giving you a really solid foundation to build on in your career."

Eager to learn, Chris grasped any opportunity coming his way, which is how he found himself jumping straight into the big leagues during his second year.

I was put in touch with the Fat Duck Group, so I worked with Heston Blumenthal at The Crown in Bray. This was while I was studying, so I was either sleeping, studying or working two or three evenings a week. Not to mention the double shifts on the weekend."

Once he graduated, Chris remained in Heston’s restaurant group and began cooking as a pastry chef at The Hind’s Head. But what was it Chris loved about pastry?

It’s the technique, the precision. You need to understand why certain actions create certain effects. It’s difficult to understand, you can’t just taste the cake once it’s baked and decide it needs more sugar afterwards. You’ve got to know exactly what you’re doing.”

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An instructor with an aspiring pilot in a simulator

Chris Hurter receiving an award on stage at The Great British Pub Awards 2016, dressed formally, with three others present including Katherine Ryan.

Over the next few years, Chris worked at several restaurants and hotels, under many well-known chefs including Gary Rhodes, John Grantham and Matt Edmonds. His teams have all earned Michelin stars and AA Rosettes.

Next, Chris worked as Head Pastry Chef at The Greyhound Pub and Dining in Beaconsfield. It’s a role he cherished, not only for being able to prepare food he loves but also because it let him work with new chefs. Training others reminds him of the education he received from Executive Pastry chef John Grantham.

He taught me the day to day running of things, and he was also interested in why things reacted in different ways. So, we really got on during the tastings before the restaurant opened. Mentors are invaluable in the industry, and now I sort of see myself as one of those. So, whenever I can light a spark in someone, I try my best because I know what that did for me.”

A close-up of a main course, being seasoned

Nowadays, Chris is entering an exciting new role, partnering with his long-term colleague and friend Matt Edmonds to take over the kitchens at The Retreat at Elcot Park.

Over years in the industry, Chris has seen a lot of changes, especially in the atmosphere in the kitchens.

It’s a much more understanding industry now. You can’t have the screaming and the shouting you used to have, but the hard balance is finding that sweet spot. You can’t be a million miles an hour, but you need some discipline to make sure it works. I mean, I thrived off the high-pressure environment, because it makes you hustle a little bit more. But it’s all about understanding the individuals.”

Two junior chefs being taugh culinary skills.

With all this experience, Chris has plenty of advice for aspiring chefs entering the industry for the first time:

Be a sponge, Soak up as much information from as many different sources as you can. The second you think you know everything is when you stop creating, so learn as much as you can. And don’t be afraid to take risks, provided it’s in the right way. But also, just keep your head down and learn before you want the world in your hands.”