A protégé of celebrity chef Nathan Outlaw has carved out a career for himself at a top hotel.

Jake Arthur Grove has been appointed as the Chef de cuisine St Moritz Hotel and Cowshed Spa in Trebetherick

His impressive CV demonstrates a range of high-level culinary experience at top end restaurant and hotel establishments, most recently at the Michelin starred, Outlaws Fish Kitchen in Port Isaac. 

 A seasoned chef who has always had a passion for food, Jake started his culinary journey at The Port William Inn, Trebarwith Strand, at 17 years of age. In a bold move, in 2013, Jake took on the position at the Michelin Starred Driftwood Hotel, Portscatho, where he was fortunate to learn from one of the country's best chefs, Chris Eden progressing to junior sous chef. 

Jake decided to go travelling in 2018, longing to experience new cultures. Whilst temporarily settled in Australia, he took on the role of Chef de Partie in the world-renowned restaurant Sepia in Sydney which held a three Chef hat award. Jake has also held the position of head chef at Montagu Arms Hotel Terrace Restaurant in Hampshire where he sharpened his management and business skills.

Jake has returned to the St Moritz after six years and heading up the kitchens across the hotel’s two dining propositions; The Shorecrest Restaurant and the Seaside Pool Club.  Jake has been providing his unparalleled expertise to develop the menus to showcase the best of Cornwall’s local produce with a strong focus on wellness through food.

Jake said: “I am thrilled to return to St Moritz Hotel. It is such a unique food proposition with an incredible team in such a great place. Seasonal hospitality underpins everything the team here does and I so look forward to working with all the amazing local suppliers to source the most sustainable produce and celebrate the incredible provenance of this stunning coastal location.”

Sara Last, the director of operations at the St Moritz Hotel, said: “Jake is our ideal chef for St Moritz Hotel. 

“He has worked here in the past and his dedication, spirit and creativity are unparalleled.

“He brings an impeccable pedigree and training background from a variety of establishments in Cornwall but also globally. Known for his dedication to culinary excellence, he will be adding his individual flair to our menus with a focus on wellness, as we prep up for a very busy season.”