James Oakley

Specialties

 

Fine dining

Food art

Recipes

Diet and Detoxification

Elimination diets

My Story

 

Chef James Oakley knew from a very young age he would become a chef, his grand mothers freshly baked bread and roasted joints some of his fondest childhood memories.

He began his culinary journey as a fresh faced teenager working in restaurant kitchens from the age of fourteen.

After leaving school at the age of sixteen he had his first full time kitchen position training in the Michelin starred restaurant Gordon Ramsay at Claridges hotel London.

From there he went from strength to strength furthering his training under Chef Jeremy Medley and later holding senior positions in Michelin stared kitchens including Lords of the Manor under chef Matt Weedon as well as being part of a team of four which gained Tassili at the Grand Jersey a Michelin star under the guidance of chef Richard Allen.

Since going alone he has successfully headed up the kitchens of some fine restaurants, working in some beautiful international five star hotels across the globe.

Having started as head chef of one of wales finest restaurants Lly`s Meddyg, He then moved on to Hong Kong as executive chef of Fashion brand Armani`s collaboration with the Aqua group Armani Aqua.

He then ventured out to Thailand as executive chef of the five star Pullman hotel before going back to Europe to head up the kitchen of the critically acclaimed Waterbiscuit signature restaurant of the five star Intercontinental hotel Malta.

Now back in Hong Kong and seemingly settled with his beautiful wife and two children James is heading the kitchen of Alibi restaurant and bar in the five star Cordis hotel.

 

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