From Breakfast Chef to Head Chef: Meet Alin-Gabriel Tolu, Head Chef at Champneys Tring

At Champneys, we’re proud to celebrate the journeys of our incredible team members who embody dedication, creativity and passion. Meet Alin-Gabriel Tolu, our talented Head Chef at Champneys Tring, whose career is a true testament to hard work and perseverance.

Can you start by introducing yourself and your role at Champneys?

My name is Alin-Gabriel Tolu, and I am the Head Chef at Champneys Tring.

Tell us a bit about your journey at Champneys – how did you start, and what led to your recent promotion?

"I started working here two years ago as a Breakfast Chef, and in less than five months, I worked my way up to the Sous Chef position. I have been given many challenges and opportunities, which resulted in my recent promotion to the Head Chef position."

What drew you to Champneys in the first place?

"I came from a hospitality background and always tried to reach higher, but many places looked at my age first. I had to work extra hard to prove that age is just a number and that having fresh, young eyes might actually help. Unfortunately, my mental and physical health deteriorated, so I was looking for an early chef job to have time to work on myself, and I came across Champneys."

What’s your favourite part about being Head Chef here?

"I have many opportunities to grow and cultivate my love for food creativity. Also, my team is very helpful and we learn from each other. I always include them and we create amazing food together."

What advice would you give someone interested in working as a chef at Champneys?

"Don’t hesitate! Always try before making a decision. There is a lot to learn, and we have a team working alongside you to help you achieve and create new delicious meals. And we all work as one."

What’s been your favourite experience working at Champneys so far?

"I’ve had the honour of working privately for Stephen Purdew and cooking for him and his close friends and family in his apartment in the south of France. Sometimes, I had to use my imagination on a tight schedule, and I created many new recipes that I brought back here."

How would you describe the Champneys team and culture?

"We always try to improve! The feedback we get, good or bad, we all sit down and devise ways to give the best food experience."

In one word, how would you describe working at Champneys?

"Success!"

Alin’s journey reflects what makes Champneys such a special place to work - opportunities for growth, a supportive culture and the chance to make an impact.

Are you ready to join the Champneys family? Explore career opportunities on our Careers Page here