Paolo Rigolli

Executive events chef

 

Paolo has always had a love for food growing up in a family of caterers, he started his career as a chef at the age of 16 whilst studying at the highly acclaimed Thanet college completing level 1,2 & 3 advanced craft in kitchen, larder and patisserie. Paolo also competed in national and international competitions including the 'Augeste Escoffier Oscar de entente cordial' coming 2nd 2 years running.

 

Having done stages at Buckingham palace, windsor castle and the british embassy paris, also working for Richard Phillips at his 3aa rosette 1 michelin star Restaurant and becoming head chef at the prestigeous restaurant at The Chapel Down winery in Kent.  Paolo's exacting standards and attention to every detail shine through in his food and the imaginative way it can be served. 

 

 

 

  

Dalton Hopper

Senior events manager

 

Dalton has been in and around the hospitality industry since a young age, training at Thanet college and gaining qualifications up to NVQ level 3 in restaurant management & supervision, also gaining himself student of the year award and winning medals in national competitions. 

Dalton progressed his career in establishments in kent including working for Richard Phillips and at 3aa rosette 1 michelin star restaurant in Cranbrook where his attention to detail in all areas of his customers dining experience shone.

 

Dalton will always strive to ensure whether its a event for 2 or 200 every guest receives service to the highest standard and that all needs are catered for.

  

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