Jake Pinn

Jake has been with the cookery school for five years and he is passionate about creating inventive and tasty plates of food. His career in cooking began when he was 19 and since then, he has enjoyed working in a broad range of settings – from bistros, fine-dining restaurants and high-end hotels to private catering and luxury yachts. Now settled in Surrey with a young family, he enjoys coming to work and sharing his experience and knowledge with people who have a similar passion for food. Outside of work, he likes to experiment in the kitchen while cooking for his wife and three young children as well as hosting supper clubs.

• First Aid Trained

• DBS Checked

David Frear

David is a classically trained chef with six years’ experience. He studied and graduated from Tante Marie whilst working as a commis chef in the academy and the restaurant. Once graduated, he became a senior CDP pastry chef in the Tante Marie restaurant. During those years, he learnt basic cooking and eventually how to make extremely advanced and beautiful dishes which he could only ever have dreamed of making before. After this, he realised he wanted more than to work in restaurants and became a patissier at Le Papillon Patisserie, working as a senior member of the kitchen. Here, he became infatuated with chocolate and the creativity that comes with it. David’s chocolate journey has led him to some amazing experiences and connected him with so many unbelievable chefs all around the world. He has demonstrated and helped run classes internationally (including flying to the US to demonstrate to culinary students) as well as private teaching closer to home. He has always tried to have a big online presence, whether it is through Instagram or making radio appearances on the BBC. Now, David is dedicating himself to teaching and helping people to develop their skills in food – something that gives him great pride.

• First Aid Trained

• DBS Checked