Benedict Haines is a British chef who started his career working for Chef de Cuisine Richard Brooks (personal chef to the late Princess Diana). From there he moved on to the prestigious Wentworth Golf Club where he worked under Michelin starred Chef Ian McAndrews.
He went on to become Head Chef at Tyddyn Llan, a multi-award-winning Country House Hotel in North Wales achieving a coveted 2 Rosette status for the hotel and restaurant.
By the age of 27, he joined his best friend and fellow chef in France where they opened the Walnut Grove Cookery School spending the next 14 years offering 5 Day Hands-On Gourmet Culinary Courses in the Loire Valley.
Chef Benedict also came to North America offering various 1-3-5 day culinary courses. In 2011, he launched the first cookery course at Taku Resort on Quadra Island, BC, where he met his wife at this resort. Teaching this course lead to a personal chef position in Vancouver which also grew to small home ready meal business and numerous private dining experiences.
Benedict is now the Executive Chef at Hycroft the University Women’s Club of Vancouver where he caters weddings and private member events.
Chef Benedict believes that the only way to really learn to cook is to be very hands-on and to develop your palate by taste-taste-taste. Don’t be afraid to experiment or to “get stuck-in” as he would say!
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