The five star St David’s Hotel in Cardiff today announced the appointment of their new Pastry Chef Michael Coggan.
Having first started his catering career in South Wales before working in several hospitality positions across the UK, Michael returns to Cardiff bringing with him over 10 years of professional culinary experience.
As Pastry Chef, Michael will be responsible for all in-house patisserie delicacies. Using his unique style and artistry, Michael aims to bring a new twist to some favourite dishes. He brings a wealth of knowledge and expertise having previously worked in a number of luxurious five-star resorts such as Gleneagles Hotel in Perth, Slieve Donard Hotel in Northern Ireland and Sheraton Grand Hotel in Edinburgh.
Whilst working in Scotland Michael also received a number of awards including an acclaimed HIT (Hospitality Industry Trust) Pastry Scholarship and a Silver Award at Scotland’s prestigious food and drink show, ScotHot, for his efforts in Gleneagles Hotel’s ‘Restaurant Team Challenge’.
Michael said: “Tempus at Tides is a restaurant which is renowned for its contemporary food and five-star service, so I’m absolutely thrilled to be joining the team. After years of working away from home I’m now really looking forward to working with fresh Welsh produce and creating delicious new pastry dishes to the high standard and quality that diners at the Hotel have become accustomed to.”
Graeme Barclay, General Manager of the St. David’s Hotel, said: “It’s with great pleasure that we welcome Michael to our five-star culinary team. As the leading hotel in Wales it’s incredibly important to us that our restaurant has an array of talented chefs, and with Michael’s enthusiasm and skill-set those who visit Tempus at Tides can rest assure they will be enjoy a variety of carefully hand baked goods.”
To make a booking at the Tempus restaurant, please contact a member of the team on 02920 454045.