Archives: Dominic Chapman

Dominic Chapman worked with Heston Blumenthal for four years, initially serving as chef de partie at the three-Michelin-starred Fat Duck in 2002. After leaving to work at the iconic Kensington Place bistro under Rowley Leigh in 2004, Dominic Chapman was later offered the position of head chef at Blumenthal’s other Bray-based venture, the newly opened The Hinds Head.
In 2007, Chapman became head chef at The Royal Oak, earning Michael Parkinson’s pub and restaurant a Michelin star, three AA rosettes and a 6/10 rating in the Good Food Guide during a seven-year spell. He stayed here until, eventually, craving the greater challenge of a place of his own, he took over The Beehive in White Waltham.