Neil Roster

Head Chef

Wisley is a great place to work for many reasons – working with fresh produce from the garden, knowing the other local suppliers and that what they deliver is the best

I am Head Chef at Taste of Wisley and have been involved in the kitchens here one way or another for six years. At the moment I oversee a core team of 13 chefs, which increases to 25 in the busy summer season. I started in professional kitchens when I was just 13 years old, working as a part-time kitchen porter in a large hotel in Shrewsbury and by 14 years old I was making the starters. I enjoyed cooking so much I dropped my ambition to become a vet and since then I’ve worked in small restaurants, country house hotels, posh gastropubs, on cruise ships, ski resorts, film shoots and even in Antarctica, on a research station 700km from the South Pole.
 
Wisley is a great place to work for many reasons – working with fresh produce from the garden, knowing the other local suppliers and that what they deliver is the best. Every day is different. We chefs love a challenge and as we never know for certain whether 100 or 10,000 people will come through the gates, Wisley is definitely that! Then there is the joy of being able to walk through the garden early in the morning and know it is your place of work – nothing quite like it on a crisp winter’s day!

Neil Roster

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