Karl Vernon, Sous Chef at the Parkway Hotel and Spa
Sunday 15th October at 2:30.
Karl Vernon is Sous Chef at the Parkway Hotel and Spa.
Karl is a local boy, born and bred in Newport. His Dad told him and his brother and sister that they all had to go to college to learn a trade. Before leaving High School, at the age of fifteen, Karl took cooking classes in the evening at Crosskeys College. After leaving school he took up a full time course at Crosskeys. As part of his course he completed five weeks work experience at the Hilton Hotel in Cardiff.
After college he took up a modern apprenticeship at the Hilton Hotel in Newport. In four years he moved up the ranks from trainee chef to Demi Chef de Partie. He has moved on to a number of hotels and restaurants to gain experience in a range of hospitality styles. In 2012 Karl moved to The Parkway as Sous Chef and was instrumental in Ravellos Restaurant being awarded 2AA rosettes earlier this year. It is his responsibility to maintain a good standard of cooking including best practice in kitchen hygiene and safe working practices.
Karl loved food from an early age, particularly his Mum’s cooking, which he still enjoys. When asked what is his favourite meal he has no hesitation in saying his Mum’s Christmas Dinner which he considers the highlight of his year. When asked to describe his style of cooking he says Classic French. He loves to cook classic French dishes but with a modern twist, two of his favourites are Sole Veronique and Coq au Vin. His specialty is classic French sauces made in the traditional way. He believes that a sauce should be made with quality ingredients and from scratch with no shortcuts. A flavourful sauce is essential to a great dish.