Rick Bartram

Culinary Adventure

Experienced International chef with diverse culinary experiences across four continents, embracing local ingredients and creative techniques.

Work

Work Experience Highlights

Mandarin Oriental Hotel Group, London, Bermuda, San Francisco

Urban Resort Concepts, PuYu Hotel and Spa, Wuhan, (opening Executive Chef)

Cuisine

Italian French British South East Asian Steakhouse Californian

Graduated from Westminster College London City & Guilds 706 2/3

Education

Intercontinental Shanghai Hongqiao NECC (opening Executive Chef), Beijing Sanlitun

Four Seasons Hotels and Resorts, Bahamas

Culinary

Experience in luxury hotels, openings, creative techniques, best quality local ingredients, diverse culinary methods

Creative Luxury Hotel Experiences

Hotel Openings producing award winning Restaurant Concepts

Local Ingredients

Utilizing the best available ingredients to deliver Diverse Culinary Experiences, with sustainable foresight

Creative

A keen eye for detail using authentic and Creative Techniques

A Sense of Place

Honoring local techniques and Traditions,using the Best Local Ingredients and methods

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Awards and Events

Media

Cooking San Francisco`s famous Cioppino with Boss Style Magazine at Damiano in Wuhan using fresh local Seafood

Links

ttps://www.gayot.com/blog/silks-restaurant-mandarin-oriental-hotel-san-francisco/

A divine cooking experience - The Royal Gazette | Bermuda News, Business, Sports, Events, & Community |

San Francisco's Royal Hawaiian Partners With Safe Harbor Foods - Perishable News

Corn and Barber`s Mature Cheddar Soup, Truffle and Popcorn. – Barber's (barbers.co.uk)

Elbow chef wins US culinary award - The Royal Gazette | Bermuda News, Business, Sports, Events, & Community |

True Cod Pan Fried with Curried Potatoes and Cauliflower | Giovanni's Fish Market (giosfish.com)

Rick's culinary creations are a true reflection of his global experiences. Each dish is a masterpiece of flavors and creativity.

★★★★★