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CMS\Item Object ( [attributes] => Array ( [intItemId] => 65058 [intAppId] => 15 [strGroup] => teammembers [strGlobalData] => [strTitle] => Andrew Soddy [bolPublished] => 1 [dtPublishedUp] => 2015-01-23 12:46:20 [dtPublishedDown] => 0000-00-00 00:00:00 [strType] => author [strTemplate] => [txtZooParams] => { "metadata.title": "", "metadata.description": "", "metadata.keywords": "", "metadata.robots": "", "metadata.author": "", "config.enable_comments": "0", "config.primary_category": "1056" } [strMetaTitle] => [strMetaDescription] => [bolRedirect] => 0 [strRedirectLocationURL] => [arrData] => Array ( [Image gallery] => stdClass Object ( [intId] => 1089642 [strKey] => Image gallery [strType] => image [strValue] => [strOptions] => [intTemplateElement] => 106264 ) [Teaser text] => stdClass Object ( [intId] => 1089643 [strKey] => Teaser text [strType] => textarea [strValue] =>He's new to L’Horizon, but Executive Head Chef Andrew Soddy has a rich background of experience, including The Dorchester Hotel, Park Lane, where he worked his way up to sous chef and cooked for the Queen and family at a state function – as well as being chef to the Sultan of Brunei when he stayed in the capital.
Over the last few years Andrew has worked at sea with P&O Cruises, working for Marco Pierre White, and then more recently with 6 star rated Seabourn Cruises as Executive Chef.
He says, “in the Channel Islands – and here right on the bay – it is all about food metres rather than food miles. Being able to cook with locally caught and produced food of exceptional quality, that is what makes my job special.”
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