Ernst Van Zyl takes the helm at Signature Living’s Cunard Building

ernst van zylSIGNATURE Living has appointed Ernst Van Zyl as executive chef at its new venture within Liverpool’s iconic waterfront Cunard Building.

Originally from South Africa, Ernst (pictured) came to the UK in October 1998 to join the Hilton Group in Manchester, before moving to the Kensington Hilton as junior sous chef.

This was followed by a promotion to the Park Lane Hilton as a senior banqueting chef, working in the grand ball room and regularly preparing banquets for over 1000 guests.

During his career he has worked alongside some of the world’s best chefs including Heston Blumenthal and Jonny Lake at the Fat Duck.

He went on to cook alongside Raymond Blanc and Gary Jones at Le Manoir aux Quat’ Saisons, Rene Redzepi at Restaurant Noma in Copenhagen, as well as Bjorn Frantzen and Jim Lofdahl at Restaurant Frantzen in Stockholm.

In 2005 he was appointed as head chef at the Stanneylands Hotel in Wilmslow, where he maintained the hotel’s two AA Rosette status.

More recently, he made the decision to go self-employed, taking the opportunity to work at The Lord Clyde in Kerridge just outside Macclesfield where with a brigade of just two – himself and partner Sarah Richmond – it became the first and only pub to achieve three AA Rosettes.

He currently heads up Cheshire’s The Hanging Gate, where he continues to gain recognition for his visionary dishes.

Ernst will head up the brasserie, restaurant, bar and banqueting at Signature Living’s new venture at the Cunard Building.

Mike Mounfield, Signature Living’s Director of Food Operations, said: “We’re really excited to welcome Ernst to the team as executive chef within the Cunard Building. His wealth of experience and culinary knowledge combined makes him the ideal candidate to take on the challenge.”

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