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Watergate Bay Hotel has appointed Chris Eden as its new executive head chef, effective from 1 October. Eden, who was the first Cornishman to win a Michelin star in Cornwall, will lead the food and teams in all three of the site’s restaurants.
He has previously worked in some of the UK’s most highly-regarded kitchens, including Knightsbridge’s Lanesborough and Mayfair’s The Square. After honing his craft in London under chefs including Phil Howard, Chris Galvin and Paul Gayler, he returned to Cornwall to take up a head chef position at the Driftwood on the Roseland peninsula, where he won his first Michelin star.
He retained it from 2012 until the end of his tenure in 2019, before moving to Devon for his most recent position at Gidleigh Park. Here, he gained a Michelin star in 2023 for the “balanced, harmonious and rewarding” flavours in his dishes.
Regarding his new position, Eden said: “I truly believe that my journey in food has taken me to Watergate Bay. The places I’ve been, and the dishes I’ve created have all prepared me for this role.
“I want to create dishes that bring a neighbourhood restaurant feel, where people come, have the best time, eat the best food and leave happy. I want to create food that people understand, they love and enjoy.”
Working closely with head chefs Ben Ambridge, Dani Bolton, Nick Giles and Anthony Quinn, and the three kitchen teams, Eden said he is keen to support, encourage, share his knowledge, and help create dishes that guests, locals and visitors will love.
He added: “My ethos has always been the same. You have to know your suppliers and what they bring to the table. I love to celebrate the West Country’s produce, I’m ready to bang the drum.”
Will Ashworth, founder and executive director at the hotel, said: “At Watergate Bay, we’re truly proud of the deep connections people have every time they step into one of our restaurants. We’re thrilled to welcome Chris to the team; he’s not only a perfect fit for the role, but his radiating enthusiasm will no doubt elevate this experience for everyone – guests, team and visitors alike.”
