Award winning Welsh chef Nick Rudge is making quite a name for himself at the internationally-renowned Fat Duck restaurant in Bray.
He secured a job at Heston Blumenthal’s three Michelin-starred restaurant in 2014, immediately after leaving college, following a successful work placement.
His training has served him well, as he has already been promoted from commis chef to chef de partie at The Fat Duck. More recently he was part of the team that opened a pop-up Fat Duck in Melbourne, Australia.
“The vocational qualifications that I achieved at college have helped massively and the tutors there were a big inspiration. Before I went to college, I didn’t know what I wanted to do but I enjoyed cooking. Both my grandfathers were chefs, so it must be in the genes.” Nick Rudge