The Swiss Hotel School 2015 Graduate, Anthony Howes
26 May 2023
Are City and Guilds Chef qualifications recognised globally?
22 November 2023
Being privileged to be one of the 2004 graduates of the Swiss Hotel School, my career has spanned almost 15 years in the hospitality industry with no chance of it changing anytime soon due to the passion and love that I have for what I do every day as a Pastry Chef.
I am grateful to the Swiss Hotel School and its staff members for giving me the initial foundation of knowledge and passion for the industry which has helped me over the years and inspired me to reach my dreams that I never thought would come true. Finding myself in a position of having achieved more than I ever thought possible.
After graduating I found my calling as a Pastry Chef and worked in South Africa for various Hotels and Lodges. I also had the honour of being a member of the National Culinary Team of South Africa, representing the country in the Culinary World Cup and Culinary Olympics, achieving 3 silver medals and 1 bronze collectively. I also had the privilege of working as a Chocolatier for one of the best chocolate companies, Lindt & Sprungli, this provided me with a great opportunity to express my creativity, but at the same time gain large amounts of knowledge on quality chocolate. I reached a point where I wanted more. My dream was to work in a 3 Michelin Star Restaurant. So in 2014 I flew to the UK to make my dream a reality. In the past 5 years I have worked under, and met some of the world’s best chefs, gaining more knowledge and experience with ingredients and techniques by working at the 3 Michelin Starred Restaurant by Gordon Ramsay as well as Hibiscus (**), Core by Clare Smyth (**) and Petrus (*). Currently I am the Head Pastry Chef of the Lanesborough Hotel in Hyde Park Corner, managing the operations of the pastry section for the various outlets of the refined and elegant 5-star establishment. I am always looking to further develop myself and create delicious desserts and treats to share with our clients daily.
Shortly, I hope to open my Dessert Bar and Shop to share my ideas and creations with people who love sweets as much as I do.
Kevin Miller
Head Pastry Chef
Being privileged to be one of the 2004 graduates of the Swiss Hotel School, my career has spanned almost 15 years in the hospitality industry with no chance of it changing anytime soon due to the passion and love that I have for what I do every day as a Pastry Chef.
I am grateful to the Swiss Hotel School and its staff members for giving me the initial foundation of knowledge and passion for the industry which has helped me over the years and inspired me to reach my dreams that I never thought would come true. Finding myself in a position of having achieved more than I ever thought possible.
After graduating I found my calling as a Pastry Chef and worked in South Africa for various Hotels and Lodges. I also had the honour of being a member of the National Culinary Team of South Africa, representing the country in the Culinary World Cup and Culinary Olympics, achieving 3 silver medals and 1 bronze collectively. I also had the privilege of working as a Chocolatier for one of the best chocolate companies, Lindt & Sprungli, this provided me with a great opportunity to express my creativity, but at the same time gain large amounts of knowledge on quality chocolate. I reached a point where I wanted more. My dream was to work in a 3 Michelin Star Restaurant. So in 2014 I flew to the UK to make my dream a reality. In the past 5 years I have worked under, and met some of the world’s best chefs, gaining more knowledge and experience with ingredients and techniques by working at the 3 Michelin Starred Restaurant by Gordon Ramsay as well as Hibiscus (**), Core by Clare Smyth (**) and Petrus (*). Currently I am the Head Pastry Chef of the Lanesborough Hotel in Hyde Park Corner, managing the operations of the pastry section for the various outlets of the refined and elegant 5-star establishment. I am always looking to further develop myself and create delicious desserts and treats to share with our clients daily.
Shortly, I hope to open my Dessert Bar and Shop to share my ideas and creations with people who love sweets as much as I do.
Kevin Miller
Head Pastry Chef
