Dorian has returned to his home county of Cornwall as Head Chef of The Idle Rocks and St Mawes Hotel.
After moving to Cornwall at an early age, the quaint village of Gulval, near Penzance became home for Dorian.
He went on to work at numerous restaurants around West Cornwall whilst studying at Cornwall College before heading to Raymond Blanc’s, 2-Michelin starred hotel and restaurant, Le Manoir aux Quat’Saisons for 8 years, where he spent 4 years as Head Chef under the mentorship of Executive Head Chef, Gary Jones.
Fresh, local and seasonal Cornish produce is at the heart of Dorian’s food philosophy.
His menu’s at The Idle Rocks reflect the hotel’s ethos of re-engaging with the simple pleasures in life.
Using only the best ingredients with a mix of classical and modern cooking technique.
His focus is on sustainability, and promoting local producers, from using the local fishermen to source the finest lobsters, to the best local farmer growing the finest vegetables.
The Idle Rocks and St Mawes Hotel team are delighted to have him on board and look forward to all our guests enjoying his cuisine.
As a young child, I lived in Spain and travelled much of Europe. Food was always at the heart of our family. I grew up learning to appreciate great ingredients and dinner parties were always our way of entertaining. My first job was in a pizzeria in Cornwall. Soon after I started making pizzas and used my understanding of ingredients to really engage myself – that’s when I fell in love with cooking.
My cuisine is influenced by my time spent in Europe and evolves with the seasons. I use a combination of classic French and modern British cookery techniques to create dishes that are fresh, balanced, textured and elegant. At all times, ensuring I source ingredients from the most sustainable suppliers.
The location of The Idle Rocks means I have some of the very best fish and shellfish in the world on my doorstep. All my fish is sourced from Cornwall, using only certified suppliers, and never any fish or shellfish that is struggling to reproduce. My focus is on sustainability, promoting local businesses and building relationships that flourish.
My cuisine highlights that using the best fresh and seasonal ingredients, with simple techniques and understanding of balance and flavour creates excellence. My signature dishes are based on the natural wealth of the sea, using shellfish and fish as the main ingredient.
I am lucky enough to have worked with Raymond Blanc and Gary Jones at Relais Chateaux Belmond Le Manoir aux Quat’Saisons in Oxfordshire. Raymond’s ethos will stay with me forever; create a seamless and professional environment in which any young chef will evolve and excel. The team should always feel valued and be enthusiastic. Mentoring them to build great foundations for their future, understanding the importance of sharing knowledge and constantly developing their skills; this is something I am very passionate about.