Chris began career in catering at Barry College, straight out of school. During his time here he worked at many large parties as work experience such as a commis chef at Royal Ascot. He also cooked alongside 400 chefs at the Star awards in 2002.
Chris has also had the opportunity to cook at Buckingham palace garden parties, Henley Royal Regatta, Lords cricket ground and The Chelsea Flower Show. All demanding exceptionally high standards for vast numbers of diners. The pace and intensity of these events showed Chris that he was on the right career path.
Chris joined the Copthorne Hotel as Demi Chef de Partie (2 rosettes at the time). Here the Head Chef took him under his wing and really showed him how to cook great and interesting food. His Head Chef had exceptionally high standards and Chris brings this mantra to the kitchen at The Cricketers.
A few career moves brought Chris to The Vale Hotel as Sous Chef (1 Rosette at the time), at times being in control of a brigade of up to 20 chefs. Here delivering great quality cooking to large numbers of people was a daily part of his job.
Chris' first Head Chef role was at The Park House private members club. Here the focus was on the quality of the cooking and ingredients and Chris thrived in this environment. A move to The Newbridge on Usk saw a chance to lead and established gastro style pub. Here Chris could create menus and choose from some great local suppliers.
The chance to come to The Cricketers was one that Chris couldn't turn down. The brilliant location and already established reputation as a great eatery in Cardiff really appealed. Every chef wishes to work in a venue that allows them to create their own dishes and establish a signature style of cooking and that is exactly what Chris has begun to do here at The Cricketers.
Robbie Aherne (Sous Chef - bottom left)
Robbie left a career in law to join the kitchen team at The Cricketers as Commis chef. He progressed to CDP and is now our dedicated Sous Chef. It was Robbie's insane passion for food that instantly assured us that he was the kind of chef we wanted in our kitchen team.
Robbie will be out foraging for wild herbs or mushrooms at crazy times of the morning and is forever thinking about different flavour combinations to put together.
Robbie's goal is to become a great chef at a leading London kitchen and to continue pushing his skills to the limit. He is influenced by the cooking of Peter Gordon and Pierre Koffman.
David-Jon Picton (Chef - bottom right)
Dave joined The Cricketers team late in the summer 2011. Moving here from Milford Haven where he was Sous Chef at The Harbourmaster, he brings a huge passion for fresh fish and seafood. Also a trained fishmonger Dave has excellent filleting skills and has quickly become a valuable member of the team. The move to Cardiff was about improving his skills and knowledge, and at The Cricketers he can do those very things.
Chris Morgan (chef - back left)
Chris trained at Barry college straight out of school. Having enjoyed cooking as a youngster he knew it was the career path for him.
Chris worked at The Thistle Hotel for 3 ½ years, beginning as a Commis chef and leaving as 2nd Chef de Partie. Here Chris worked everything from fine dining in the restaurant to large catering events.
Chris brings bags of energy and enthusiasm into The Cricketers kitchen. He enjoys the cooking and temperament of Gordon Ramsey (but not in front of his Head Chef!).