Barnaby Hobbs

Skills

Fluent English (native level)
Fluent Spanish (Bilingual level)
Fluent French
Conversational Russian

Broad knowledge-base of classical culinary techniques
Extensive knowledge of Mediterranean ingredients and produce
Experience leading large kitchen brigades in elite-level restaurants
Experience managing the organisational aspect of a professional kitchen (e.g. ingredient ordering, maintaining foody safety and hygiene standards etc.)

I hold a masters degree from the University of Cambridge, a bachelors degree from the University of Leeds, and I completed the IB (International Baccalaureate) with a score of 43

About

My name is Barney and I am am a chef with over four years of experience working in some of London's most respected restaurants. I am applying to restaurants and hotels in Barcelona in order to deepen my knowledge of Spanish and Catalan cuisine. I believe that I can bring a combination of technical skill, passion, and leadership to any kitchen where I work.

My primary experience is in Mediterranean cuisine, although I have a passion for all types of food. Most recently, I worked at Sabor, a Michelin-starred Spanish restaurant in London, where I developed a deep understanding of traditional Spanish cooking techniques. I worked as a Chef de
Partie on both the french top (plaque coup de feu) and grill sections. I prepared classic regional
dishes, including arroz negro, tortilla de patatas and pulpo a la gallega, whilst working with
premium, imported Spanish ingredients such as cochinillo Segoviano, Presa Ibérica, Txistorra and
Rubia Gallega. Working at Sabor has given me a strong foundation in Spanish cuisine, while
teaching me the absolute necessity of quality ingredients and precise attention to detail.

Prior to working at Sabor, I worked at Trullo, a Michelin Guide restaurant which is widely
recognised as one of the best Italian restaurants in the UK. I joined the team as a Chef de Partie and,through consistent hard work and dedication, earned several promotions before ultimately becoming Sous Chef. My responsibilities included both the practical side of food service (distributing and checking mise-en place, running the pass during service, running sections when required) and the organisational aspect of the kitchen (ordering ingredients, maintaining food safety, and managing
the team). This role strengthened my leadership, organisation, and ability to perform under pressure
while maintaining the highest culinary standards.

I have worked at a number of other restaurants in London, the details of which are listed in my CV,
along with my contact details and a number of professional references should you require any
further information.

I would be proud to contribute my experience and enthusiasm to your team and help
deliver exceptional dining experiences to your members and guests. Thank you for your time and
consideration.