Mark Johnson
Head Chef of the exclusive Sloane Club in Chelsea,
Mark Johnson, has worked at some of London’s
finest 5 star hotels since leaving Bradford & Ilkley
College in 1990.
“In 1987 I left Buttershaw Upper School and
enrolled at Bradford and Ilkley College where I
did the City and Guilds 705 and 7062 courses
under the direction of Barry Holt and Janet
Dobbs, winning the 7062 Trusthouse Forte
Cup for Student of the Year.
During my 3rd year, whilst studying for
my Professional Chef’s Diploma, I was
encouraged by Janet Dobbs to enter the
British Gas Caterbility competition. I won the
regional finals for the North East and went
on to the national finals in London in Spring
1990. As a result of this success, I was offered
a job at the 5 star Connaught Hotel where I
started as a Second Commis in July 1990 and
worked under Head Chef, Michel Bourdin, who
had gained Michelin Stars for the hotel.”
Mark worked his way up through the ranks
then moved to the Hyde Park Hotel as First
Sous Chef in 1996. He was invited to come
and mark the final exams for the chefs at
Bradford College that year but unfortunately it
clashed with his honeymoon!
“In 2000 I returned to the Connaught Hotel
as First Sous Chef and after 2 years moved
to The Ritz Hotel, where I worked as Executive
Sous Chef under Head Chef John Williams,
until January 2006. In my current role as
Head Chef of The Sloane Club, the prestigious
private members’ club in Chelsea, I create
my menus to incorporate fresh and seasonal
produce for traditional English dishes.
Throughout my career I have cooked for many
VIPs including The Queen, Queen Mother,
Prince Charles, Princess Diana and many other
Royals and celebrities. Not bad for a lad from
Buttershaw.”
Mark now lives in Surrey but has fond
memories of the College and the start it
gave him.
Photograph supplied by The Sloane Club