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.
Anthony Russell began his careeer in hospitality working with Mitchells & Butlers pubs in Oxford. He joined the company in 2004 and was soon promoted to the role of Assistant Manager at The Royal Oak. He then moved to London and took up the role of General Manager at The Hen & Chicken Theatre Bar in Islington, and later The Calf in Clapham.
Anthony left London for Devon in 2007 and worked as General Manager of a one rosette restaurant with Wykehams Inns. He then embarked upon startng his very own business, opening The Drewe Arms in 2008 which he owned and operated over the next 4 years, gaining recognition in the Good Pub guide, Alistair Sawday’s Pub & Restaurant guide, and in the Michelin Eating out in Pubs guide.
Anthony joined the Gordon Ramsay Group as Restaurant Manager of Plane Food in 2012. He has recently been promoted to the position of General Manager.
Use the form on the left or click the following
Table Reservations for up to 12 people
Group reservations for 13 people or more