On the Pass

The Orchid Restaurant was first awarded a 2 AA Rosette rating in the year 2000 with the previous Head Chef, Wayne Pearson.  Marc joined the Orchid in December 2000 and Daniel was also appointed as Head Chef in December 2000 and started work at the Orchid in January 2001.  

The Management are rightfully very proud of their Orchid team.  Daniel and Marc have worked tirelessly together for over 8 years at the Orchid.  They maintained the AA 2 Rosette award in the Summer of 2001.

This was consistently awarded through, 2001, 2002, 2003, 2004, 2005 and finally in January 2006 were awarded an outstanding Three Rosette Rating, also maintaining the 3 AA Rosette rating for 2007, 2008, 2009 & once again for 2010.

Daniel Kay - Chef - 38

Daniel Kay was born in Plymouth, Devon in 1972.  His Chef training started in Plymouth Catering College.  Much of his latter experience in the industry was working alongside great chefs such as Jean Christophe Novelli in London, David Woolfall, Jake Watkins.  

Daniel started at the Orchid in January 2001 as Head Chef taking over from Head Chef Wayne Pearson. He maintained the already impressive 2 AA Rosette rating and held it until January 2006 when he achieved a milestone goal of 3 AA Rosettes.   

Marc Evans - Sous Chef - 37

Marc Evans, Chef Patisseur, was born in Brixham, Devon in 1973.  He trained as a chef at South Devon College from 1991- 1993.  His first job was at the Osborne Hotel in Torquay where he helped them achieve a 2 AA Rosette rating. After this he spent the main part of his working career in London where he worked at the Mandarin Oriental's "Foliage" in Hyde Park from 1997-1999; his work there at the restaurant started with 3 AA Rosettes and before finishing there they gained their 4th AA Rosette and Michelin 2 Star rating.  He then went from there to work with Gary Rhodes at the People's Palace Restaurant in 1999-2000.  Marc then returned to Devon for the birth of his daughter Chloe and started his long career at the Orchid in December 2000.  Marc's Hot Chocolate Fondant making the Front Cover of the AA Restaurant Guide for 2009.....Well Done!