Kevin Clark
Executive Head Chef

Kevin went to college in Perth and continued his culinary training at Westminster College London. He began his career in 1987 at the legendary Grill Room at London’s Savoy Hotel before moving to the equally famous Ritz. He then moved back to his native Scotland to work at Gleneagles.

In 1995 he took his first Executive Head Chef appointment at Foxhills golf club and resort in Surrey. During his seven years at the resort it was awarded 2 AA rosettes and a four-star hotel rating.

Prior to moving to Jersey he was Resort Head Chef at the Old Course Hotel St Andrews, home to one of the world’s oldest golf clubs, and during his time there the hotel achieved 3 AA rosettes.

Kevin, who is in charge of a brigade of nearly 40 at Luton Hoo, is a member of the Master Chefs of Great Britain, the professional association representing the country’s top chefs.