Gareth Bowen
Culinary Development Manager, Cunard
Gareth joined Cunard in 2017 as Culinary Development Manager, with over 25 years of expertise in fine dining at some of the Worlds most iconic 5* Hotels. His previous roles include Executive Chef at the Shangri-La Hotel, At The Shard, London Marriott County Hall where he oversaw the new restaurant concepts, menu’s and openings of twelve of Marriott’s London hotels including London Marriott Hotel Grosvenor Square, St. Pancras Renaissance Hotel London and the London Edition.
An innovative chef with a passion for locally sourced produce, Gareth’s affection with gastronomy came very naturally. “I was fortunate to of been brought up around seasonal good food which was intrinsic to life,” explains the New Forest-born chef.
His parents encouraged him to follow the culinary path after spending the weekends of his A-Level studies in a local Italian restaurant. At 21, following some years in the London restaurant circuit, Gareth decided to travel and explore Bermuda and joined one of the leading hotels in the world there, the Fairmont Southampton Princess.
He knew, however, that this was the right career path when, in 1999, he was called back to UK to take on his first big role in a large kitchen: the then brand-new Hennessey Fine Dining Restaurant. It was there, that he earned the coveted three AA rosettes, positioning the restaurant amongst UK’s finest.
His passion for fine dining, seasons and good quality food then guided his career progression to Michelin-starred and AA Rosette-winning restaurants and hotels such as De-Vere Dormy Hotel and his very own restaurant “Brookleys” in the New Forest, before joining Marriott in 2007 as Executive Head and excelling his way through the company’s flagship properties in London.
Now at Cunard, Gareth channels all his expertise and passion for quality produce into curating the very best menus in each of the dining venues on board the Cunard Queens.
