Chef James

Chef James Bravura
Chef James

From a young age I found my passion for food when I used to cook with my grandfather when visiting him down in Devon, England. With him it was always the old classics like sponge pudding and apple crumble. At some point at around 11 I discovered Chinese food, so, every Saturday I used to get out my Ken Hom and attempt 3 or 4 dishes. Maybe a beef, chicken, noodle and rice dish. Now they would take me a fraction of the time to prepare all these dishes but back then it was a whole day to prepare as if I were in a Michelin star kitchen precisely weighing and measuring everything. It used drive me crazy that what has taken me all day would be inhaled within such a short period of time.
With my brothers being older than me by 7 & 10 years they were busy with their lives, going out and everything else that comes with being in their late teens and early 20’s. But remember it being one of 2 meals a week (the other being Sunday lunch) we would all be together as a family with the usual additions dropping in for a bite before hitting the local pub. They were great times all of us being together and something now that rarely happens.  Now as a Chef I see the interactions between the families I work for from the sidelines but get great pleasure from bringing families and friends together over our food.

I began my career in the kitchens of the Runnymede Hotel and Spa in Surrey. Realising my natural ability to cook and passion for food I decided I would go to Westminster College where I gained the UK´s highest diploma in culinary arts. Competition was a big part of my final year at College, I reached the regional finals of the Nestle Toque D´or and won a gold medal in the Electrolux five nations menu challenge at Hotelympia.

Since starting out I have worked in many fine dining establishments alongside some of Britain´s most acclaimed chefs such as Marcus Wareing at L´oranger and John Williams at Claridges in London. Since moving to Costa del Sol I have worked in some of the best restaurants including James Hewitt´s Polo House and with Jean-Cristophe Novelli. More recently Chef James offers his Personal Chef services to the Saudi Arabian Royal family.


Chef Qualifications

NVQ Level 3, Diploma in Culinary Arts (Kitchen & Larder).       Westminster College , London.

NVQ Level 4, International Diploma in Culinary Arts (Kitchen & Larder Specialist with Merit).

Westminster Kingsway College, London. Essential Food Hygiene, Royal Society of Health.

Acreditacion de la formacion manipuladores de mayor riesgo, Consejeria de Salud, Estepona.

Science & Cooking - Haute Cuisine to Soft Matter Science.

Harvard X New Nordic Diet - University of Copenhagen.

Nutrition & Children 2.0 - Universiry of Stanford.