Chef brothers aim for Michelin star at prestigious hotel

Brothers Jake and Zach Shaw were looking for their next culinary challenge back in the summer of 2021 and got a unique opportunity through their former tutor at East Riding College.

David Leaf, curriculum leader in catering and hospitality at the College’s Elwell’s restaurant received a phone call from another former student asking if David could recommend any chefs who had previously been under his tutelage.  Halfway through a £6 million refit, the Graduate Hotel owned Randolph Hotel was looking for chefs to join their kitchens.

David recommended Jake and Zach who had both completed their Level 2 and Level 3 Diplomas in Professional and Advanced Professional Cookery at East Riding College in Beverley. Elder brother Jake had already been working locally for two years, moving through the kitchen ranks to become a head chef. After making the introductions, the brothers were successful in being recruited to work at the newly refurbished hotel in Oxford.

The brothers work under the guidance of Michelin star winning executive chef Chris Emery who has set the bar extremely high from day one, aiming for a Michelin star for the Randolph.

The boys settled in to working 14-hour days, preparing and cooking foods they had only dreamed about. Speaking to David about a month in, Jake marvelled that Chris had just handed him a box containing £600 worth of mixed Chanterelles, Morels, Pied de Mouton and Pleurottes (mushrooms to the uninitiated).

David visited the hotel during the half-term break in late 2021 and managed to catch up with the head chef Chris Emery and ask him how the boys were getting on. David said, “He had nothing but praise for them both, their excellent work ethic and willingness to learn and how quickly both had become important, integral parts of the team.”

Zach has worked on several ideas for desserts and executive chef Chris has already included some of his creations on the menu.

Staying at the hotel for dinner, David managed to sample some of the dishes on the new menu. He said, “The food was immaculately cooked, well balanced for flavour and texture and exquisitely presented. Breakfast the following morning was equally pleasant!”

Visiting the kitchen before he left the next morning David saw Jake and Zach preparing for another long day at the stove face. He said, “It was a pleasure to see them both very happy, smiling as they went about their daily duties, not fazed about the long day in front of them.  I was heartened to hear Chris comment on the boys dedication, skill level and willingness to learn – he even asked if we have any more like them at the College!”

A dessert Zach has managed to fine tune and get on the current a la carte menu at the Randolph. It shows a dark chocolate mousse, aerated white chocolate, vanilla ice-cream and brandy snap chards.