Flagged as London's No. 1 up and coming Chef in Metro editions across continental Europe in February 2007 - Chris Staines is steadily establishing a far-reaching reputation for producing consistently excellent, world-class cuisine...and all at just 32.
Trained in Suffolk, Chris started his career at Llangoed Hall, Wales before training with Nico Ladenis's Chez Nico at 90 Park Lane and with Marco Pierre White at The Oakroom. Since his appointment in early 2002, Chris has worked closely alongside Executive Chef, David Nicholls, to create an exciting seasonal menu, developing the modern European style of cuisine for which Foliage is renowned.
Chris takes obsessive care when sourcing products, appreciating that the key to great food rests in the quality of ingredients, working simply with the product and understanding how food combinations really work. And unlike the popular perception of chef personalities today, Chris has a relaxed and approachable style of leadership, the success of which is evident in the loyalty of his 15-strong team.
Chris also believes in hard work and dedication spending gruelling hours in sweltering kitchens producing the same dish over and over until he reaches perfection. His determination to never stand still is an integral part of his goal to take Foliage to an even higher level of recognition within London. This ambition is well underway, accolades during his tenure include; 5 AA Rosettes, amongst the Top 40 for 'Food', 'Service' and 'Views' in the London Zagat Survey 2006, and 'Best Kitchen' at the 2004 Tatler Restaurant Awards.
Since early 2007 Chris has been a columnist for Resident magazine, keeping Central Londoners up to date on fresh food tips, from sourcing swimming pigs to growing fruit & veg from your window box. Other media engagements include an appearance on the BBC's popular 'Masterchef Goes Large'. Chris is also regularly invited to participate in trade conferences and competitions.
In September 2008, Chris was invited to cook alongside world renowned chefs Raymond Blanc, Tom Aikens and Marcus Wareing at The AA Centenary Restaurant Awards Dinner. Attended by 1200 prominent food connoisseurs and hoteliers, the awards commemorated 100 years of quality and service in the hospitality industry.
2009 looks set to be another exciting and busy year starting in January when Chris has been selected to be Lufthansa’s first UK ‘Star Chef’ since the promotion began in 1989. Following in the footsteps of other celebrated Michelin Star chefs including Thomas Keller, Harold Wohlfahrt, Guy Savoy and Paul Bocuse, Chris has created a nutritious and varied menu for Lufthansa’s First and Business Class passengers travelling overseas in January and February 2009.