Deiniol is a Chef, Food Scientist and Restaurateur. His passion for cooking began when he worked in a local restaurant at the age of 14. He enjoyed the hospitality buzz and learning the fundamentals of the kitchen, whilst spending most of his free time studying Larousse Gastronomic and Harold McGee.

Deiniol’s curiosity and thirst for knowledge led him to leave kitchens at 24 to study for a degree in Food Science. This gave him an inherent understanding of the physical science of cooking, and opened up the world of sensory science.

Deiniol joined Heston Blumenthal at The Fat Duck in Bray, 3 Michelin star, when the restaurant was at the top of world rankings and blazing a culinary trail for Modern British cooking.

He worked with Heston in the development kitchen applying his skills to dish development for all of Heston’s restaurants, brand partnerships, books and TV shows, also taking Heston’s concepts to Dubai and America. The Dubai site gaining a Michelin star in the first few months of opening.

Deniol led the development of space food for astronaut Tim Peake, and was a key member of the team reimagining Fine Dining by adding personalisation and storytelling to The Fat Duck for its narrative based Journey menu, becoming Associate Creative Director.

Deniol managed the Dinner by Heston Blumenthal brand, London holding 2 Michelin stars, with historically inspired, modern British cuisine, developing menus and creating a personalised guest experience.

He found a great enthusiasm for historical research, merging this with his expertise in scientific and modern techniques to create original dishes, drinks and menu concepts which despite their historical inspiration, feel contemporary and cutting edge.

All of this fantastic experience makes him an integral member of the HFD team