Autor: Lyndon Wissart

Lyndon Wissart is a professional British chef with more than 30 years“ experience in all types of establishments, tasting and eating of all types of food. He has worked in many high-profile hotels and restaurants throughout London, including: the Savoy Hotel; Hamleys Toy Store; Café Royale; the Mount Royal Hotel; as well as catering for major indoor and outdoor events including: Wimbledon Championships; FNC Catering; BBC Centre; Gardner Merchant Catering; Royal Festival Hall; Spielsinger & Abrahams in North London; Inner London Crown Court; Collett Dickenson & Pearce; Lloyds Bank International; Wembley Stadium; Shelburne Hospital in High Wycombe; the Reform Club London; Adams Park; Eurest Corporate, a part of the Compass Group; Heathrow Airport Ltd; and the Farnborough Air Show. In a freelance capacity, he has also worked with: James Zimmer Caterers; Jason Millan; Carole Sobell; Neil Samuels Ambassador Catering; Skye Cooks; Last Supper Ltd; Zafferano; Absolute Taste; Favour Catering; Celia Clyne; Capital Cooking; and Crème de la Crème. He lives with his wife and youngest daughter, with his grown-up son and two daughters close by. Lyndon grew up in London and loves reading, playing tennis, travelling, films, music, football, cycling, skiing and playing the drums.