Graham Tinsley's Profile
Graham was born in St Helens, Lancashire and began his career in catering at the Midland Hotel in Manchester under the guidance of renowned Chef Gilbert Lefevre.
After a five-year apprenticeship and winning a collection of culinary competition medals, he extended his knowledge of international cuisine at the five star Atlantis Sheraton in Zurich, Switzerland before returning to England to work under the very influential Anton Mosimann at the prestigious Dorchester Hotel in London.
He then spent nine years with De Vere Hotels, firstly as Sous Chef and then as Head Chef at the flagship Lord Daresbury Hotel in Warrington, Cheshire. During this period, he married his wife Sharron, who also has a catering and hospitality background and were blessed with two children; Daniel and Sophie. Whilst at the Lord Daresbury Hotel, Graham was the only Chef chosen to have a recipe included in the Delia Smith Food Aid Book.
In 1991, Graham was head hunted to help develop and open the first four star hotel in North Wales - St David's Park Hotel in Ewloe. The hotel was such an overwhelming success that, in 1997, he was appointed to the team that developed and opened the renowned Carden Park Hotel, Spa and Golf Resort in Cheshire.
In July 2000, he went in to partnership to buy the Castle Hotel in the ancient North Wales coastal castle town of Conwy. More about The Castle Hotel...
In March 2005, the partnership purchased Nant Hall in Prestatyn, where Graham's Dawson's Bar Cuisine has been firmly established.