MY CURRICULUM VITAE
Thomas Middleton
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Languages: Fluent French
Head Chef Restaurant Arpège (Seconde de cuisine)
March 2014 - Septembre 2018
Chef de partie then moved up to seconde de cuisine (Head chef) Restaurant Arpège, Paris, France
No. 8 in the world 50 best Restaurants
Chef de Partie (Fish section) La Palme d’Or
Restaurant Two Michelin Stars Grand Hyatt Cannes Hôtel Martinez
Cannes, Côte d’Azur, France
March 2013 – February 2014
Commis Chef then move up to Chef de Partie
Le Manoir aux Quat’ Saisons
Hôtel 5***** Orient-Express, Relais et Châteaux Restaurant 5 AA Rosettes
Raymond Blanc’s Two Michelin Starred restaurant Great Milton, Oxfordshire, England
Nov. 2009 – Feb. 2013
Chef de Partie then Sous-Chef
Hotel Maes-y-Neaudd
Hotel Maes-y-Neaudd
Hôtel 4**** Restaurant two AA Rosettes Talsarnau, Harlech, Wales
July 2007 – Oct. 2009
Commis Chef then moved up to Chef de Partie
‘Langs Restaurant’ - Bib Gourmand Burton-on-the-Wolds, Leicestershire, England
March 2003 – Jan 2007
Education
Loughborough Collage
NVQ 3 Hospitality Supervision (Leadership) NVQ 3 Professional Cookery Intermediate Certificate in Food Safety Sept. 2006 – June. 2007
Apprentice at ‘Langs Restaurant’
NVQ 2 Food Preparation and Cooking
Aug. 2004 – Dec. 2006
Other Skills:
Fluent French, Marketing knowledge, e-commerce knowledge.
Individual competitions:
Winner of the 2008 'World Skills UK' competition with a Gold Medal
Winner of Wales 'Hospitality Skills' competition 2008
Second place in 'Young Chef of Wales' 2008 with Gold Medal
Silver Medal at Welsh International Culinary Championships 2007
Team competitions:
Silver medal at 'The Battle of the Dragon' competition, main event at Welsh International Culinary Championships 2009
Gold Medal in 'Culinary Studio', Bronze Medal in 'Hot Kitchen' and Bronze Medal in 'Cold Table' at the 2008 World Cup of Cuisine in Glasgow
'Culinary Studio' Silver Medal at Welsh International Culinary Championships 2008
Other interests and activates: Climbing, Squash, and running.
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