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Oxford Fine Dining announce the hiring of a new head chef, Sean Ducie.

Oxford Fine Dining, specialists in event catering, are delighted to announce the hiring of a new head chef, Sean Ducie.
Chef Ducie brings over 20 years of culinary experience to his new post and having worked his way up from kitchen porter to executive head chef, understands what it takes to keep a busy kitchen running smoothly and to provide outstanding food and customer service.
“We are extremely excited to add Chef Ducie to our team”, says Sue Randall, founder and managing director of Oxford Fine Dining. “He possesses an impressive amount of experience, skill and flair and I have no doubt that our clients are going to love him and what he creates for them in the kitchen”.
Chef Ducie has a real passion for working with fresh, locally sourced ingredients and likes to complement classic flavours with modern techniques. Having worked at a number of prestigious local establishments including The Lamb Inn in Burford, The Bay Tree Hotel in Burford and the 5* MacDonald Randolph Hotel in Oxford, he has won several awards, including Gastronomic Restaurant of the Year at the Oxfordshire Restaurant Awards 2013. Since becoming head chef in 2004, Chef Ducie has held two rosettes, an accolade he is extremely proud of.
“I am thrilled to be a key part of Oxford Fine Dining’s next chapter, I have lots of new ideas and look forward to building on the solid foundations that they have already worked so hard to put in place,” adds Chef Ducie. “The whole ethos surrounding Oxford Fine Dining and the future aspirations for the business really excite me and I can’t wait to get started”.



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