MARC CARELLA

MARC CARELLA

MARC CARELLA

Head chef at Christchurch Harbour Hotel

Marc is a Christchurch boy who trained as an apprentice at Bournemouth and Poole college and while training worked at the award-winning Splinters Restaurant in Christchurch, where he later became a sous chef. He later went to Australia for 3 years and worked in restaurants in Perth and also the mines in Kalgoolie as a chef. After returning to England he worked at Westover Hall in Milford on Sea and the prestigious Tylney Hall near Basingstoke, before joining the Harbour Hotels group as a head chef under the multi award winning Alex Aitken.

Marc and Alex’s philosophy for cooking at the hotel is using very fresh, seasonal produce grown right on our door step and of course the Coast providing excellent seafood. In his spare time Marc’s hobbies include fishing and cooking with his 3 year old daughter.