A new head chef will be cooking up a storm on the River Thames this summer, aboard two of the most unique restaurants in the capital.
Bateaux London, the leading provider of restaurant cruises on the Thames, has appointed Gary White as its new head chef.
White joins the firm with more than 30 years of experience working in kitchens around the world. He has previously worked across the Middle East, the USA and throughout Europe, and brings more than a decade of experience as a head chef, with posts including prestigious London venues Somerset House and the Landmark Hotel restaurant.
His work has included overseeing the kitchens in leading five star hotels as well as in holiday resorts and large catering kitchens, but his new role with Bateaux London will be his first time working on water.
He joined the firm earlier this month, and will now oversee all operations aboard the company’s vessels, Harmony and Symphony, splitting his time between the galleys in both.
White said, “I am very much delighted to become part of the Bateaux London team. No other London cruise company offers better restaurant standard dining and I will be looking at ways in which we can build on that to ensure we remain one of London’s leading visitor attractions.”
“I have a lot of new ideas, and I want to ensure we can give guests the finest food and an experience they will never forget when they join us on board our vessels.”
Along with its scheduled daily cruises, Bateaux London offers private hire of Harmony and Symphony for events such as networking receptions, gala dinners and award ceremonies and each has a private dining room for smaller scale events and business lunches.