A family man, designated dog walker and gin & tonic lover.
With 30 years in the culinary field, leading several successful kitchens and discovering an increasing passion for responsible, sustainable and locally sourced produce as a way of life, Chef Helder has now settled in to the 3-time gold award-winning Country pub and Restaurant; The Chester Fields.
Helder grew up learning to cook and spent much time in his beloved mother’s kitchen, where he was taught how to create dishes from scratch, oftentimes with fresh produce from the garden, and how to be imaginative with food, to never stop exploring and venturing out from the known into new, uncharted food territory. Starting his career off at London’s Savoy Hotel his passion progressed and Helder travelled and worked in countries & cities such as Estonia, Australia, Singapore, Antigua, Lapland and L.A he then made routes in the UK and his career developed with roles such as opening Liverpool’s Fusion Restaurant as Executive & Development chef and Executive Chef at Seafood Pub Company’s Assheton Arms, Clitheroe where he was part of building their flagship restaurant with boutique rooms.
Helder loves contemporary fusion and creating dishes sourced with produce from just around the corner.
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