Bryn Edwards

Bryn Edwards has accumulated extensive work experience in the culinary industry. Starting in 2010, Bryn worked as a Chef De Partie at The Hambrough Hotel until 2011. Afterward, Bryn held the position of Head Chef at The Priory Bay Hotel from 2011 to 2012. Subsequently, Bryn worked as the Head Chef at The Pond café from 2012 to 2013, followed by a role as Head Chef at The Coast Bar & Grill from 2013 to 2014. In 2014, Bryn served as a Sous Chef at The Lakeside Hotel and Spa until 2015. The Royal Hotel then employed Bryn as a Sous chef from 2015 to 2016. From 2016 to 2018, Bryn worked as the Head Chef at The Seaview Hotel Bar and Restaurant. The next position held was the role of Snr Sous Chef at THE SWAN BRASSERIE LIMITED from 2018 to 2021. In 2021, Bryn took on the role of Sous Chef at The Lyle Restaurant & Bar until October 2021. Currently, Bryn holds the position of Snr Sous Chef at Port Lympne Hotel and Reserve & Howletts Wild Animal Park since October 2021.

Bryn Edwards completed their education in Professional Cookery from Thanet College, where they pursued NVQ 1 and NVQ 2 from 2006 to 2008. Later, from 2012 to 2014, they attended Smart Training and obtained an NVQ Level 3 Professional Cookery degree.