New chef starts at Weston-super-Mare’s Grand Pier
- Credit: Grand Pier
A new chef has taken the helm at Weston-super-Mare’s Grand Pier and hopes to ‘serve up smiles’ across the attraction’s food and drink scene.
Jeff Nenonen, aged 42, will be responsible for the catering across the pier’s Boardwalk Café, Jack’s Bar and Tiffany’s Tea Room as well as the venue’s conference and event banqueting.
He takes over the role from Tracey Conquer, who held the position for 10 years, and will bring 24 years of experience in catering to the table.
Jeff is ‘honoured’ to be working for the ‘amazing landmark’ with a team of ‘fantastic’ leisure and hospitality professionals.
He said: “My passion for food really began in school when my teachers noticed I had a talent for cooking. On occasion I was even called out of class to help with catering for school events.
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“When I left school, the catering industry seemed to be the best course for me so I enrolled at Somerset College of Arts and Technology to gain my qualifications.
“I qualified as a chef at the age of 18 and worked full time at Burnham Swimming Pool, working my way up to head chef at the Sedgemoor Splash in Bridgwater at the age of 21 and overseeing the food offering across the whole of Sedgemoor Leisure.
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“From there I had stints as a franchisee at a local holiday camp, as a chef at gastro pubs in Weston and as head chef for two hotels on the Weston seafront.
“I then held the head chef position at the Oaktree Arena for 10 years.
“It is great to be able to express my passion and bring new ideas to the differing food outlets at the pier.”
The pier will see Jeff cook up traditional fish and chip dishes at the Boardwalk Café as well as afternoon tea at Tiffany’s.
Pier co-owner Michelle Michael said: “We are very sad to see our departing head chef Tracey leave us for Torquay.
“She has been an integral member of the team here for 10 years and produced thousands of wonderful meals for our customers.
“We are, however, delighted to have Jeff join us. His extensive knowledge of catering for leisure venues paired with his clear passion for creating memorable dishes for customers will be a great advantage for anyone visiting the pier for a day out, event or conference.”