Chef Tony Fleming will appear at the renowned institute to share his culinary expertise London, United Kingdom – Le Cordon Bleu London is pleased to announce a Guest Chef event with Tony Fleming on Tuesday 22nd February at the institute in Bloomsbury. Tony is the Executive Chef at Le Pont de la Tour. Overlooking the River Thames, the restaurant has a focus on traditional yet innovative French cuisine. Le Pont de la Tour, part of the D&D London collection, is more than just a restaurant, with a bar, food store, wine merchant and bakery. Previous positions include Executive Chef at the hotel L’Oscar London, a boutique lifestyle hotel located in the previous Baptist church headquarters building in Holborn with a substantial food and beverage offering. He began his career as a chef working locally in his native city Cambridge. Then in 1995 he moved to London where he worked for Richard Neat and Marco Pierre White, including the 3 Michelin-starred Oak Room. He then went on to be Head Chef at Sir Terrance Conran’s Great Eastern Hotel and following that took up his first Executive Chef role at One Aldwych. More recently Tony was the opening chef for D&D London’s South Place Hotel where he gained a Michelin star for the Angler restaurant within the first twelve months of opening. He held the accolade each year before leaving to take up his role at L’Oscar, and then finally Le Pont de la Tour in 2020. The topic of Chef Tony’s demonstration will be around seafood, fish and shellfish. The event will be open to attend in person and online, its free to attend but registration is mandatory. Event details: Date: Tuesday 22nd February 2022 Time: 6:30pm (UTC/GMT) Location: Le Cordon Bleu London, 15 Bloomsbury Square, London, WC1A 2LS Register and join this session in person or online: https://www.cordonbleu.edu/london/guest-chef-tony-fleming/en
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