The prestigious Tante Marie Culinary Academy is delighted to announce two recent appointments to the senior team of its on-site restaurant, The Restaurant at Tante Marie: Stephanie Martin-Frouillou, who has joined as the new Restaurant Operations Manager and Valentino Gentile, who serves as the new Head Chef.
Stephanie Martin-Frouillou will be responsible for all operations within the restaurant, which is staffed by graduates of the Tante Marie Cordon Bleu Diploma. She will ensure the delivery of the CTH Level 5 Diploma in Culinary & Hospitality Management, a 12-month apprenticeship programme where the graduates learn about all aspects of running a successful hospitality business.
Originally from Toulouse, Martin-Frouillou has a wealth of industry experience through her career in the French Navy and stints in an array of highly-regarded British institutions including the Millennium Hotel in Windsor and Pennyhill Park in Surrey. Since joining the team, she and Gentile have immediately spearheaded a variety of new initiatives including cocktail masterclasses, a new afternoon tea menu and Academy Lunches, where diners can experience Tante Marie’s signature culinary excellence from the academy’s Cordon Bleu Diploma students under a ‘pay what you want’ price structure.
Valentino 01Commenting on her new role, Martin-Frouillou said: “I am delighted to be joining the team at the highly-regarded Restaurant at Tante Marie, and foster such great talent coming from the Academy as they progress in their professional culinary careers. I am also excited to implement initiatives to further maintain the Restaurant as one of the leading dining establishments in Surrey.”
New Head Chef Valentino Gentile brings an Italian passion and simplicity to the menu, with a variety of new winter dishes created to highlight the finest British seasonal produce. Alongside Martin-Frouillou, he will also be responsible for providing the students with the essential practical knowledge and skills required to oversee a successful kitchen.
With a career spanning nearly twenty years including a brief spell working in Spain, Gentile has truly made his mark on Surrey’s restaurant scene. Most notably, he became partner of La Luna in Godalming in 2005 and subsequently earned two AA Rosettes as well as entry into The Michelin Guide in 2008.
Commenting on his appointment, Gentile said: “I am thrilled to serve as the new Head Chef at The Restaurant at Tante Marie. Inspired by flavours from my childhood in Naples and adapting traditional methods with a modern twist, I aim to serve beautifully crafted dishes from locally sourced ingredients at their best. I’m truly looking forward to mentoring the students of Tante Marie as their education transitions into successful careers.”