Head Chef at Roy’s Restaurant
3rd June 2017
Head Chef – Michael Deans
After an impressive international and local career working at high profile Hotels and resorts in Texas, Bermuda and the UK, Michael has joined the team at Invicta Hotel as Head Chef. Creating the impressive menu available to view below.
Michael started his career in Salcombe at the South Hams Hotel before getting his dream move to Bermuda and Texas where he worked in both hotels and prestigious golf resorts.
He has personally cooked for Albert Roux, Richard & Judy and Larry Lamb to but name a few.
Wishing to return to the South West, Michael took the position of Executive Head Chef at the renowned St Mellion Hotel and Golf and Country Club in Cornwall.
Deans joined the Invicta in 2015 and brings a wealth of experience to the kitchen,. where he hopes to bring many new dishes to the table in Plymouth. Wherever possible ingredients are sourced locally when in season. From rustic bar snacks to contemporary and international cuisine from around the globe.
Locally Sourced Ingredients
Fish & Shellfish – Plymouth based S&J Fisheries who source from the South West Waters
Fruit & Vegetables – Cornish Farm Produce who both grow & source locally aswell as from further afield for produce not available in the UK climate!
Meat – Plymouth based family butchers Jones & Champion who are celebrating over 50 years of supplying local businesses and residents
Eggs – Moores Farm Eggs based locally in Plymouth
Specialist Sausages for our amazing breakfasts from Internationally renowned and locally based Westaways
Artisan breads – either made on the premises or sourced from local bakeries
Cheeses – West Country focus to our selection including Somerset brie’s and Cornish Yarg
Ice Creams & Sorbets from Salcombe Dairy or Langage Farm with some amazing flavours!
And not forgetting Plymouth Gin!!