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.jpg) Padrig Jones - Head Chef
Padrig Jones was born in Cardiff in 1971. As a small child he had shown an interest in food and was eager to help in the kitchen at home where he was encouraged to cook. From an early age he knew that he wanted to become a chef. Food is still his great passion. After receiving his education through the medium of Welsh he spent two years in college in Cardiff before moving to London. He began his career at the Park Lane Hilton and on his days off he worked voluntarily in other restaurants to gain as much experience as possible. He spent some time working for Marco Pierre White at The Canteen restaurant in Chelsea Harbour. This was probably the most exciting period of his time in London and he has many tales to tell!
Gradually he felt the urge to return to Wales and open his own restaurant. At the same time his sister Elen and brother in law Francis were also seeking a new venture in the catering industry and together they set up Le Gallois – Y Cymro in 1998.
The cuisine created by Padrig Jones is best described as ‘Modern European’. He is meticulous in sourcing the best quality ingredients which he and his enthusiastic team use in an innovative and exciting way.
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