A RISING culinary star forging a reputation in the industry for his creative use of classic ingredients has been promoted to executive sous chef at the Chester Grosvenor Hotel

Sam Griffiths, who secured the title of ‘National Chef of Wales’ in 2021, now works closely alongside executive chef, Elliot Hill and head chef of 17 years Raymond Booker. at The Chester Grosvenor’s Arkle restaurant.

Together, they have hand-crafted a tasting menu that showcases an array of top-quality ingredients and the combined calibre of their culinary abilities.

Since joining The Chester Grosvenor in 2016 as demi chef de partie, Sam has swiftly risen through the ranks, earning the role of senior sous chef within the restaurant.

Sam has become a well-respected figure within the restaurant team and will now be looking to lend his experience and expertise to others as part of his new role.

Sam said: “I’m absolutely delighted to be embarking on the next chapter of my culinary journey.

"Working with the talented team at Arkle is a privilege and the amount of talent within our ranks is truly inspiring.

"As executive sous chef, I will look to ensure that the standard of service is impeccable each and every day and will be working closely alongside Elliot — who has put his faith in me from the moment he arrived at The Chester Grosvenor.

"Together, we have clear ambitions of firmly placing Arkle on the culinary map and want to push ourselves and the team to produce the best food we possibly can.”