We are always looking for dedicated and talented people who thrive on working together to create delicious food and provide warm attentive service. If you love to learn, and are passionate about your work, we'd like to hear from you.
Originally from Verona in Italy, Alex has worked in some of the most illustrious and iconic restaurants in the world – including The Ritz London and Cliveden House, among others internationally.
Alex also spent time at the two Michelin-starred restaurant, The Vineyard, working for Sir Peter Michael. He joined the launch of The Woodspeen, from the outset in 2014.
In 2017, he was awarded a Master of Culinary Arts by The Royal Academy of Culinary Arts, the UK’s highest culinary and hospitality honour.
Peter worked previously at Le Manoir aux Quat’Saisons and at The Vineyard, both two Michelin-starred restaurants.
He joined the launch of The Woodspeen, from the beginning in 2014 and now oversees our entire culinary operation. Sometimes you will find Peter teaching a class or two in our cookery school as well.
His encyclopaedic knowledge of food, combined with his leadership, make him our perfect Executive Chef.
Andre’s father was a great French chef, whose creativity and passion for food inspired him to pursue a career in hospitality himself.
After working in his native country and in Asia, Andre moved to West Berkshire, where he has been tirelessly inspiring and developing our teams and looking after our lovely guests.
He joined the launch of The Woodspeen, from the very start in 2014 and worked closely with Alex Fasoli MCA ever since.
As a restaurant and cookery school, we stand or fall by the quality of our people. We value every single person, whether they’re front of house or behind the scenes. They make us what we are. And we know that delivering a world-class experience starts with having a motivated, inspired and happy team.
We’re always on the lookout for people who share our passion. Whether you have experience or not, we look for attitude first. The rest we can teach. Our senior team love nothing more than sharing their knowledge and developing raw talent. So if you’re ready to put in the hard work, we’re ready to help you hone your skills and carve out a career.
The following positions are available:
Commis Chef - Full-time
Chef de Partie - Full-time
Waiter - Full-time / Part-time
Junior Sommelier - Full-time
Bartender - Full-time
Please apply by email to our General Manager firstname.lastname@example.org or call us on 01635 265 070
Some of our training happens right here, in our own cookery school, led by our own master chefs.
Bread is one of Peter’s passions. Done properly, it’s pure alchemy. He believes all chefs should be able to make a crisp, flavourful and well-fermented sourdough before they leave his kitchen. The art of fermentation plays a big role in many recipes, so having a good basic grounding puts the cook and team in a strong position to develop other dishes.
Chocolate is another dark art. Our pastry team were fortunate enough to spend time with Barry Johnson, Europe’s best chocolatier, to navigate the complexities of working with chocolate.
Our front of house team develop their skills under the management of Alex Fasoli, who in 2017 was awarded a Master of Culinary Arts (MCA), the UK’s highest culinary and hospitality honour. Both he and General Manager Andre Marchand, are keen to share their knowledge and skills with our team with a great emphasins on mentoring and developing carrers.
Whenever possible, our teams go on trips to our suppliers, where they learn about the production process firsthand.
Some of our restaurant and bar team visited the Hennessy distillery in Cognac, where they had the chance to learn about the process and history of making cognac and sample the eau de vie and cognacs themselves.
Last year, some of our team flew to Milan to visit our coffee supplier Musetti. Over two days, they learned the secrets to making the perfect espresso, cappuccino, latte, macchiato and more – the perfect end note to a good meal.
Our bar team visited Bombay Sapphire’s gin distillery at Laverstoke Mill, Whitchurch, where they discovered not only the complexity of creating a gin, but the importance of choosing the right tonic and garnish to compliment it. Today, we offer more than 40 gins from all over the world, each paired with the perfect tonic and garnish.
Our champagne supplier, Metzendorff, invited some of our team to visit their maison near Reims. On day one, they took a private tour of the wine cellars, followed by a tasting session with a master. On day two, they visited the house of Bollinger, where they toured the vineyard and cellars, learning about everything from barrel scratching to wine racking.
Our butchery training days start at our butchers Vicars Game, in Ashampstead. There, our chefs get to see how to breakdown a whole animal – from a quail, to a lamb, to a forequarter of beef – to help them understand the costs of each cut, portion control, and how to choose the right cut for the right menu or dish. They also learn about making sausages and bacon. Then it’s back to our cookery school to learn about collagen, proteins, connective tissue and sous vide cookery.
Our two-day fish training courses take place at our fish suppliers Flying Fish, in Cornwall. Our chefs are up early to start the day at the fish market, to help them understand the cost of fish. Then, they go on a couple of visits to local shellfish farms, depending on the weather or the season. Finally, it’s back to the depot to see how the fish is stored, prepped and packed for delivery. We follow this up throughout the year with classes in our own cookery school, including how to prepare flat, round fish and shellfish, and the five things to look for when choosing quality fish.