Victors Restaurant, Hale

Victors Restaurant sends us two of their finest to take to the stage over Easter

DAN ELLIS (Pictured left)

Dan has grown up in Altrincham and started working in the industry at the age of 16, in a 4-star hotel. After a few years he was heading for a bigger challenge at the 3 rosette Lord Clyde in Macclesfield. Before moving into his current role he had accomplished a stagier in the Fat Duck, time spent here in one of the world’s best restaurants helped him understand the importance of perfection and never ending attention to detail. Wowed by everything there he decided to spend a little time in another remarkable place up in the Lake District, achieving another stagier in L’Enclume teaching him to appreciate organic local products and ideas of sustainability within cooking.

With his great understanding of traditional culinary techniques and modern methods used in the best restaurants in the country, he joined the team shortly after opening seeing it as the opportunity to move forward in his career as part of an independent company, where he can make a difference. As current sous chef at Victor’s, Dan was given the opportunity to learn how to efficiently run the kitchen and going forward putting his own ideas on the table.

MIKEY TOMKULJAK (Pictured right)

Mikey, as a part of Victor’s opening team two years ago, had a great influence on the Asian part of the menu as well as the entire sushi section. After studying organic chemistry at university back in Slovakia, he spent time on the River Cruise Ships in Germany and Holland. His true passion was found in Japanese cuisine when he moved to Manchester. Spending 3 years working in the most successful pan-asian restaurants outside of London, he learned basics from some of best sushi chefs in North West. After time focusing on his personal development and working on his own dishes, sushi is the area where Mikey truly excels and successfully built his reputation on. Moving forward he decided as part of Victor’s project to prove himself at a fresh challenge of using his knowledge and culinary skills to serve the modern versions of Japanese traditional dishes with his own twist.

As a talented photographer, he also tries to get involved in the different aspect of the industry to completely reveal his passion for food.

Demonstration Times