Chef / Director
A multi-award-winning chef and restaurant owner who has been privileged to cook for Her Majesty The Queen, various Heads of State, politicians and celebrities around the world. Passionate about providing only the very highest quality food service to every client, with a contemporary style that blends Anglo Mexican cuisine with a love of traditional, wood-fired cooking. Trained in two and three Michelin Star restaurants in the UK & France, perfecting his technical skills whilst developing creative flair. Brings his unique personality and style to the screen, having featured on a number of live TV shows including Saturday Kitchen and Market Kitchen for the BBC and Sky.
Avnish Kalra joined the Stovells team in late 2018 and enters Chef Fernando Stovell’s vision having been his friend for around the last six years, from an altogether different background than the Restaurant business. Avnish has always shared Fernando’s passion for fine food, travel (often relating to food!), wine, interesting ingredients and cooking styles, His past experience in commodities, finance and other fields, however, brings Stovells a more ridged financial approach and hopes to bring capital strength to the restaurant and a strong equity position. Thus allowing Stovells to keep up with market and consumer trends. He is a Masters graduate from Sir John Cass Business School (City University London) and has substantial experience in trading, equity markets, and supply chains. Along with the shared interests and passion for food that Fernando & Avnish both share, we strongly believe this new collaboration will result in a great partnership and a new breath of life into Stovells.
Kyle Robinson joined the Stovells back team in 2012 and has been a longstanding member of the kitchen brigade. Kyle has a first hand understanding of Stovells signature style and has worked along side Chef Fernando Stovell in many key roles for heads of state and dignitaries around the world. Kyle has a strong passion for food and this is evident in his cooking at all times. His past experience is vast, ranging from various Michelin establishments such as Odettes, Foliage, The Gilbert Scott ‘Marcus Wearing’. He has worked in all sections of the kitchen after having completed a course Brooklands Catering & Hospitality.
PA for Chef Fernando Stovell
Ms. Tamarisk Hanson is originally from South Africa and spent time working in restaurants in Ireland and Surrey when she first arrived. Her experience also entails management of a specialist food importer, and butcher. She had a brief period training in the army, then returned to the hospitality industry. She predates Stovells at 125 Windsor Road, Chobham; she has been part of the previous restaurant that operated on the same site before Stovells was created. She has grown through the ranks at Stovells having worked in many aspects of the business, including Front of House and Kitchen, however, has found a real sense of place as an office manager and PA. We really value her knowledge of all aspects of the business, and dedication to Stovells.
Alin Marin Holeiciuc
New to our team, after having spent months and months headhunting the best the hospitality industry has to offer; Alin Marin Holeiciuc came to the UK from Transylvania Romania. His experience stretches from exclusive 2 Michelin Star establishments such as Restaurant Sat Bains and The Hand & Flowers. We strongly believe the Maitre’d is the face of the business that patrons have the most direct contact with, so we have ensured that our selection of Alin portrays our vision of beautiful food and hospitality on a ground level. The perfect blend of formality and friendliness is what we want the face of Stovell’s.
Adras Doczi is our head Somiller, and hails from Hungary, where he started his experience and training with wine. He has a great passion for wine and feels an instant affinity to various styles. He moved to Castlecombe in the UK and continued to study wine formally, following with Sommelier work at one and two Michelin stared restaurants. Through his experience, Andras can offer not only excellent food and wine pairings, but a great insight into lesser known, but extremely prestigious wines of the world. Andreas's sommelier style is unique in that he loves to try to understand the types of wine the customer enjoys and suggest them something they have’t tried before (and probably haven’t heard of) rather than simply offer something they already know and love. He joined Stovells restaurant in 2015 and we hope that you feel his knowledge of viticulture enhances your meal as much as we believe it does.
Mixologiost / Distiller
Geyan spent 5 years as a pharmaceutical scientist after studying in Scotland, and has been working in the drinks industry for 11 years - both behind the bar and in product development. Geyan has been with us for nearly 8 years, and developed the original Stovell's Gin - which ranked in the Independent's top 5 gins of 2015, and was awarded 4.5 stars out of 5 by Difford's Guide. Geyan is fascinated by scent and flavour, and spends much his free time looking for unusual combinations of ingredients, dabbling in new drink development and creating esoteric perfumes!