Robert Bates was appointed Executive Head Chef at the Belfry Hotel & Resort in December 2013, having previously worked in several Michelin starred restaurants and hotels around the UK and Europe.
His first notable position came in 2004 when he started working at Michelin starred Chateau De Montreuil in France. Robert has also worked around Europe, in particular at Restaurant Joel Robuchan situated in Monte-Carlo where he worked as sous chef de cuisine at this highly acclaimed two Michelin starred eatery. Succeeding this Robert spent 10 months at Le Gavroche in London along with numerous weeks training at the world renowned Ecole Lenotre School in Paris, as well as 6 months working alongside/covering head chef at the one Michelin starred Inverlochy Castle in Scotland.
Most recently Robert spent five years at Chez Roux Limited in a very privileged position as a consultant chef to Albert Roux. Not prior in 2010 he headed up the kitchen at The Greywalls Hotel & Chez Roux, overlooking Muirfield Golf course, which won the best hotel restaurant of the year at the Scottish Hotel Awards in 2011. Robert is very experienced in the Hotel industry having worked at renowned locations such as Slaley Hall and Savill Court and the Hotel Metropole making him perfect for the role he now leads at The Belfry Hotel & Resort.
With experience of working alongside some of the industries most acclaimed chefs in some of the finest national and international restaurants, Dean has built an impressive repertoire that merits his first class reputation as a Patisserie Chef.
Following the completion of his professional qualifications in 1989, Dean relocated from his hometown of Birmingham and commenced his first full time role as a Pastry Commis Chef at the 1 Michelin star Connaught Hotel in Mayfair, London. Three years later Dean moved to the Lake District to the infamous Sharrow Bay Country Hotel, Cumbria; again a 1 star Michelin Hotel.
His international experience began in 1993, when his career progression took him to Canada to become Pastry Chef at both the Relais Chateau Group Langdon Hall and Splendido Bar & Grill. Before returning to the UK, Dean was a key member of the opening team of The Rosewater Supper Club, Toronto
During these years Dean was awarded winning status in many competitions including the Taste of Britain and Acad-Culinaire de France Award and was a Member of Team Canada World Banquet Team for several years.
Since returning to the UK in 1999, Dean has continued to broaden his experiences with Head Pastry positions at Bank Restaurant, Hyatt Regency Birmingham and Opus Bar and Restaurant; as well as becoming a Chef Lecturer at the bespoke Eckington Cookery School, Worcester.