Graham Tinsley MBE

Graham Tinsley - Born in St. Helens, Lancashire, I began my career in catering at the Midland Hotel in Manchester, under Chef Gilbert Lefevre. After a 5 year apprenticeship and winning a collection of medals at various Culinary Competitions, I went on to further my culinary knowledge at the five star Atlantis Sheraton in Zurich, Switzerland, for one year. After Switzerland, I returned to England to compliment the brigade of Chefs, trained under Anton Mosimann, at the prestigious Dorchester Hotel, in London.

From the Dorchester, I began a career spanning nine years with De Vere Hotels, firstly as Sous Chef and then as Head Chef in one of DeVere’s flag ship hotels, The Lord Daresbury Hotel, in Warrington, Cheshire. During this period, that I was the only Chef chosen to have a recipe included in the Delia Smith Food Aid Book.

In 1991, I was ‘Head Hunted’ to help develop and open the first 4 star hotel in North Wales -The St. David’s Park Hotel, in Ewloe. After the over whelming success of The St. David’s Park, I was part of the team who developed and opened Carden Park Hotel, Spa and Golf Resort, in 1997.

In July 2000, I left St. David’s Hotels and formed a partnership in a 29 bed roomed Hotel in Conwy, which was highly commended in 2001 and 2002 for Small Welsh Hotel of the year, by Cheshire Life and honoured with the A.A. Best Welsh Hotel 2005 to 2006. In March 2005, we purchased Nant Hall in Prestatyn, where my Dawson’s Bar Cuisine has been firmly established.

I was a founder member of The North Wales Chefs Guild and I was chairman for over 12 years until 2005 and I have directed the Welsh International Salon Culinaire to great success and prestige. After serving four successful years as Vice Captain for the Welsh Culinary Team, I was elected to Captain the Welsh Culinary Team in 1999 and then Team Manager in 2003.

The Welsh National Culinary Team has been the most successful Welsh team in history. We have competed in the Culinary Olympics, Culinary World Cup, European Cup, World Culinary Grand Prix, World Culinary Championships and at the American Culinary Classic in Chicago and we are ranked 7th in the world.

In March 2002, I was part of the Welsh National Culinary Team delegation to Japan, where we achieved National Status for Wales from W.A.C.S. (World Association of Cooks Societies). During my spare time I have been involved in organising and hosting fund raising and charity events.

Cooking for the Queen on numerous occasions and for Emperor of Japan and the European Heads of State at Cardiff Castle have been great privileges. I was selected to attend the opening of the new Welsh Assembly building and to supervise the luncheon for the Queen, who was officially opening it.

I was one of 100 Chefs from ‘The Cookery and Food Association’, chosen to walk in the Queen Mother’s 100 Birthday Parade. Prince Charles as Patron of the Team, requests that The Welsh Culinary Team, cook for him and his guests at every formal occasion in Wales.

I was invited to attend his wedding celebration at Windsor Castle. In 2006 I was presented with the Chairman’s Special Award from the Welsh Culinary Association, in recognition of my contribution to the Hospitality Industry and Culinary Arts in Wales and I was honoured by the Queen in her 80th birthday celebrations, with an M.B.E. for my services to the Food Industry.

I received my M.B.E. at Buckingham Palace on 29th November 2006. The Gilbert Lefevre Memorial Cup was presented to me in January 2007, from the North West Branch of the Association Culinaire Francaise, presented to a person whom the committee feel has excelled in the profession or contributed to the well being of the Branch. In 2009 I was employed by ITV to work on a new television series for six weeks called Taste the Nation.