In the realm of culinary arts, Manchester native Mike Jennings has carved a distinguished path, beginning his career at the esteemed Reform on King Street. His journey in the culinary world has been marked by an unwavering commitment to excellence and a passion for exploring the nuances of gastronomy.
Jennings’ professional trajectory includes an impressive seven-year tenure at Bohemia in Jersey, under the mentorship of renowned chef Shaun Rankin. It was here that Jennings contributed to earning the prestigious Michelin star, showcasing his exceptional culinary skills. Further honing his expertise, he assumed the role of head chef at a restaurant helmed by the late Gary Rhodes OBE in Dorset.
A return to his Northern roots marked a pivotal chapter in Jennings’ career. Here, he embraced high-end culinary ventures before launching his own award-winning restaurant, Grenache. However, the onset of COVID-19 prompted a significant shift in his professional journey.
Amidst the pandemic, Jennings sought a more balanced approach to his craft, transitioning from traditional kitchen environments to offering a specialised consultancy service. This venture focused on supporting, training, and developing talent within the culinary industry. As demand for private dinner parties surged amongst his ultra high net worth clientele, Jennings adeptly evolved his business model, adding private chef experiences and exclusive events to his services.
Jennings’ vision is to transpose the high-end restaurant experience into the clients’ homes, anywhere globally. Leveraging his 27 years of experience in premier restaurants, he crafts bespoke menus tailored to clients’ specific preferences. His services extend beyond culinary creations, encompassing wine pairings, service staff, custom playlists, and even post-event clean-up.
“Cooking great food will always be my passion, and being able to develop my love of fine dining and gastronomic experiences into a global business is something I have dreamt of my whole career. I believe in delivering exceptional service, incredible food, and creating unforgettable experiences for my guests.”
Mike Jennings, Director at The Hospitality Hut
Central to Jennings’ approach is a commitment to seasonal produce, ensuring each menu is both client-centric and reflective of the finest ingredients available. Whether it’s a milestone birthday, an anniversary, an intimate wedding, a corporate event, or a unique dining experience, Jennings brings an unparalleled level of quality and sophistication to the table.
Find out more about booking your own private dining experience here.
