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: Family, tennis, fitness & all types of game 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, fine wines.
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.
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.
Kamil Skalczynski, Chef & Owner at Art Sushi
Highly skilled, creative and energised chef specialising in Japanese cuisine. Kamil supports the WhitePepper team in delivering truly authentic skills, techniques and flavours to both its recreational and professional students.
Co-founded a Japanese restaurant, rated as Poland’s 100 best
Finalist of the World’s major tournaments for sushi masters
World Sushi Cup, Japan 2016
Global Sushi Challenge, 2015
Certificate of International Sushi Kuro-Obi
Adviser World Sushi Skills Institute
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 (Hons) 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 Rensten, Founder & Owner, Forage London & Beyond
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 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.