Cesar Bartolini hails from Buenos Aires, Argentina. After graduating from Gato Dumas Culinary School in 2000, Cesar moved to Ireland to the beautiful Clontarf Castle Hotel near Dublin, where he worked as Commis Chef and Chef de Partie, cooking exquisite food using the finest local produce.
Cesar then honed his culinary skills across a number of respected Argentinian and UK hotel kitchens, including the Renaissance hotels in London Gatwick and London Heathrow, giving him the perfect grounding to take on the role of Sous Chef at Foxtrot Oscar in central London in 2008.
After a year at the much-loved Chelsea Bistro, he moved across to Gordon Ramsay’s Plane Food bar & restaurant in Heathrow Terminal 5 to be Sous Chef, however his passion and talent in the kitchen quickly led to him becoming Head Chef and overseeing the busy kitchen.
Elton Keka began his career in the hospitality industry in 1999, working as a bartender in a variety of bars across London. By 2003 Elton had moved into the managerial side of things and was gaining experience in a number of restaurants, including Chiquito and Mint Leaf in London’s West End.
His exceptional management skills allowed him to take on the position of General Manager at Fortnum & Mason’s Fountain Restaurant from its opening in 2007. Elton applied his superior customer service and business skills to the running of the restaurant, with great success.
In 2008 Elton joined the exciting new restaurant Gordon Ramsay Plane Food bar & restaurant as General Manager at Heathrow’s state-of-the-art Terminal 5. He oversees a team of 73 and has made the restaurant a firm favourite with travellers from all corners of the globe.
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