Luke Stuart, Founder & Director

A wealth of experience in both hospitality and education: a chef since 1997 and a teacher since 2004 working in London, the Mediterranean and Caribbean. Highlights include working for the Rouxs, Tom Conran, Ivana Trump and as a Senior Chef Tutor for Tante Marie Culinary Academy, part owned by Gordon Ramsay.

UK Cookery School of the Year 2018 – Food & Travel Magazine
Regional Education Award 2018 – BAPTA
Britain’s Favourite Small Cookery School 2014/15 – by public vote
Best Cookery Tutor 2014/15 – UK Cookery School Awards (2x Finalist)
Further Education Teacher, Level 5/Stage 3
Cordon Bleu Diploma, Level 4

Interests: Tennis, fitness & fishing


Mark Treasure, Chef Director

Joins the team at WhitePepper in 2017 as Chef Director after an immensely successful career spanning 30 years. Mark has been a very successful and commercial ‘career chef’ working throughout London and various boutique hotels including; The Capital, The Greenhouse, Hotel Cafe Royal, Langan’s Brasserie.

Highlights include achieving a Michelin star on two separate occasions including for The Feather’s Hotel. Mark also opened The Museum Inn, Dorset, one of the first true gastro-pubs. Particular niches include, attention to detail and a calming and patient influence.

Interests: Family, cycling/spinning, wine.


Ben Mariner, Pastry Chef & Owner at The Online Pastry School

Appearing regularly as guest chef and pastry mentor to WhitePepper’s culinary arts students.

After training with the Royal Academy he was sent to one of London’s iconic five star Hotels, The Goring. It was here that Ben’s career started to take shape. After five years at the hotel he progressed to Pastry Chef de Partie, along the way taking part in the preparations for the wedding of the Duke and Duchess of Cambridge in 2011. This was followed by the honour of cooking for HRH Queen Elizabeth and members of numerous royal families from all corners of the world. The icing on the cake came in 2013 when the restaurant won its first ever Michelin star since its opening in 1910.

Highlights:
Opening titles of Master chef Australia
VIP lounge at Formula One grand prix
The Australian Open and The Melbourne Cup.
Full scholarship with The Royal Academy of Culinary arts at just age 16.


Liz Guilmant-Cush, Operations & Student Liaison

Longstanding hospitality knowledge including previously managing a £0.5M food business and a team of 25 staff. Liz’s experience with all aspects of food and business are a huge asset to our trainee career chefs and food entrepreneurs, who are often at the start of their food journey.

Liz’s thirst for excellent food has seen her complete cookery courses across the UK with Demuth’s, Ashburton and Richard Bertinet.

BSc Cons 1st Food & Nutrition, Bath
Vegan Diploma, Demuth’s

Interests: Hosting monthly supper clubs, middle eastern flavours, baking.


Rob Elwis, Chef Assistant

A qualified and talented chef from Scotland working behind the scenes helping source outstanding ingredients. You’ll also find Robert in the kitchen facilitating with courses and passing on his culinary knowledge to the WhitePepper’s students.

Interests: Hunting, fishing & martial arts


John the Forager
John Rensten, Forager

One of the finest foragers in the land, running courses throughout the year for WhitePepper’s professional and recreational students. Join John in our secret foraging locations and get amongst the Dorset countryside, salt marsh and coastal paths.

Author The Edible City, published September 2016
Specialties include: Nutrition, medicine, herbalism, botany, horticultural history.


Teruko Chef Tutor
Teruko Chagrin, Chef Tutor
A hugely artistic and creative chef with a passion to introduce the cultural aspects of this cuisine as well as sharing its exotic flavours and visual beauty. Teruko specialises in creating contemporary Pan-Asian recipes using Dorset ingredients.