Jesmond Dene House has appointed a brand-new executive head chef, Eddie Saint.
33-year-old Eddie from Tynemouth, has extensive experience in the catering industry, beginning his career at the 2AA Rosette’s Hotel Du Vin as a commis chef and sous chef before moving on to Close House, Eslington Villa and Riley’s Fish Shack.
Eddie also worked at Newcastle College as a lecturer, teaching kitchen larder and patisserie to Level 1 and Level 3 students.
In 2021, Eddie joined Jesmond Dene House as a senior sous chef, playing an integral part in running the Fern Dining Room and Bar, and training numerous junior chefs.
Now, the talented chef has been promoted to the top position of executive head chef, taking over from Danny Parker.
Speaking about his promotion, Eddie said: “I am thoroughly delighted with the position of Executive Head Chef and am looking forward to using my experience to create some exciting dishes for the guests of Jesmond Dene House and Fern Dining Room & Bar.
“I am fortunate to have worked alongside Danny Parker, who has moved onto pastures new, and I wish him all the very best, but I really look forward to the challenges ahead in my new position.”
Eddie will take to the role with immediate effect and has many plans and ideas that he wants to put into practice within his new position.
The events and marketing manager of Jesmond Dene House, Christina Stephenson said: “We’re pleased to be able to promote one of our very own chefs into the position of Executive Head Chef at Jesmond Dene House and Fern restaurant.”
Christina continued: “Eddie beat off stiff competition to gain the position and his determination to succeed to the top in such a tough industry is to be applauded. We are delighted he has taken the position and are excited for the future plans he has for our very special venue.”
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