Kyle Wilson, Head Chef of Sawyers Bar and Grill, Magor

Kyle began his career as a pot washer at the Fwrrwm Ishta restaurant in Machen near Caerphilly. He spent his spare time and school holidays working in the kitchen where he progressed to vegetable preparation.

During the next four years he learnt his trade under Chef Neil Davies in the 2AA Rosette restaurant in the Town and Country Hotel in Thornhill Cardiff. He rose to senior chef de partie in the a la carte restaurant kitchen and assisted in the Marquee and outside events kitchen.

His next post was at the Buckland Manor Hotel near Broadway in Gloucestershire as junior sous chef specialising in pastry where he gained valuable experience in a top class hotel.

Kyle spent time at the Fat Duck group to gain experience in fine dining before returning to Cardiff to work as a sous chef for the caterers of the National Museum of Wales, St. Fagans National History Museum and Swansea Maritime Museum.

His next post was at The Old Cottage in Lisvane near Cardiff who specialise in premium country dining. He began as sous chef before being promoted to head chef.

Kyle is now head chef at Sawyers bar and Grill in Magor where he takes great pride in his menus which continue to be original and innovative.