David Ellams has been appointed head chef of new Cambridge boutique hotel 155-bedroom Tamburlaine.
Ellams, originally from Lancashire, has been in the kitchen for 19 years, most recently teaching young chefs at the Cambridge Regional College where he was head of programmes for catering and hospitality.
He replaces executive chef Alan Dunn, who departed the property soon after opening. He was the second member of staff to leave, following general manager Zac Pearse’s departure from the business just one month after the launch of The Tamburlaine.
Commenting on the new role at Tamburlaine, Ellams said, “What makes Tamburlaine even more exciting is the fact that it’s a brand new project and there are essentially no limitations to what we can achieve in the months and years to come.”
Paul Rhodes, deputy general manager for Tamburlaine added: “David’s strong background in 4 Red Star, Relais & Chateaux, Rosette and Small Luxury Hotels of the World illustrated that he is a perfect fit for Tamburlaine and we are all excited to see where his vision takes the restaurant offering.”
The Tamburlaine opened in March and marked the debut UK property for the O’Callaghan Hotel Group. The group comprises four hotels in Dublin and one in Gibraltar and Maryland.
The Tamburlaine was designed by Shoreditch-based Bryan O’Sullivan Studio.