Ray Brown
Executive Chef - Malmaison & Hotel du Vin
Ray first joined Malmaison in July 2002 as Head Chef. His career spans more than 20 years, during which he has fine tuned his skills at a number of fine hotels and restaurants. His vast experience inlcudes working in places such as The Canteen, Harvey’s in Bristol, Calcot Manor, Grosvenor House in Chester and Ettington Park.
Ray took on the position of Group Operations Chef for Malmaison in January 2004 before moving on to work with Keith Shearer at Hotel du Vin. In 2008 he took the position of Executive Chef for Malmaison and Hotel du Vin.
