EMIL MINEV
Culinary Arts Director
Le Cordon Bleu London

Bulgarian-born Chef Emil Minev was fuelled by an appetite to succeed within the culinary world after realising his passion while working in the hotel sector in Bulgaria. He moved to London in 2001 and joined the team at 3 Michelin-starred La Tante Claire Restaurant at The Berkeley Hotel - where he worked with Pierre Koffmann. It was here that Chef Emil had his first experience within the pastry kitchen. Intrigued by the artistry, he decided to enrol at Le Cordon Bleu, where he graduated Diplôme de Patisserie in 2002.

Following this, Chef Emil trained at some of London’s best restaurants whilst his academic pursuit sent him to the world-renowned Alain Ducasse Formation Centre in Paris, as well as 3 Michelin-starred El Bulli in Barcelona. When he moved back to London, he joined The Ritz as Senior Sous Chef.

In 2007, Chef Emil joined the multi award winning Jumeirah Emirates Towers Hotel in Dubai as Executive Sous Chef where he was in charge of all 16 Food and Beverage outlets. In 2010 he joined the Shangri-La Group, excelling in their best hotels including Tokyo, Japan and The Maldives. Chef Emil’s most recent position, between 2012 and 2016 was at the Shangri-La Hotel London at The Shard as Executive Chef. Here he was tasked to create the vision, concept and strategy of the entire Food and Beverage division from pre-opening to operations. This included recruiting and then leading a brigade of 70 chefs and overseeing the three unique dining venues including an artisan deli-pâtisserie, a signature bar and finally a signature restaurant and lounge – offering a sumptuous array of locally-inspired, modern European dishes with an Asian touch. Following Chef Emil’s industrious efforts, these restaurants have won a series of accolades and recognition in print, TV and online media.

Chef Emil joined Le Cordon Bleu London as Culinary Arts Director in 2016.