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Mauricio Zambrano

Head Chef

We would like to introduce Wyndham Trenython Manor’s new Head Chef, Mauricio Zambrano, or Mauri, as he prefers.

Mauri was born in Ecuador, South America. His family, especially on his mother’s side, are big foodies and owners of restaurants and bakeries in their homeland. At an early age, Mauri started helping in the family business and very quickly discovered a passion for cooking.

Mauri is an enthusiastic and motivated Chef who is passionate about local food. He understands that relationships with local suppliers are important and works closely with the local butchers, fishermen and farmers to provide the best quality ingredients to use here at Wyndham Trenython Manor. With experience in food research, new products, different techniques, use of flavours and spices, along with food preparation and presentation, there isn’t much that Mauri can’t turn his hand to.

To get to know Mauri a little better, we asked him a few questions about his career.

On starting his career as a Chef…

In 1999 I started working in the hospitality industry in Ecuador. Throughout the next four years, I had the opportunity to work around South America, discovering and learning new techniques and flavours which I now use in my own creations. During my time in South America, I undertook a degree in Hotel & Restaurant Management at Palermo College (Argentina), and I was also a team member of the Ecuadorian Tourism Ministry at a Travel Mart Latin America in Peru. This role was to present Ecuadorian Gastronomy and Culture to the world and ensure people were aware of what we have to offer!

On working in the Galapagos Islands…

After working around South America, I moved to the Galapagos Islands for eight years. During this time I worked in 5-star hotels, private villas and on celebrity cruise ships. It was at this point that I gained experience in fine dining and international cuisines, such as French, Italian, Spanish, Greek and Japanese.

Most of my time on the Galapagos Islands was spent working at the Royal Palm Resort and Villa Escalecia. The Royal Palm Resort is a unique luxury concept serving high-quality food and a 5-course fine dining menu to show off the local cuisine. The local cuisines were adapted to serve guests from all over the world, mostly British, French and Americans. During my time at Royal Palm Resort, I won the ‘Best Signature Lobster Dish Award’ at the Galapagos International Lobster Festival, not once but twice, in 2015 and 2016! Villa Escalecia is a private villa managed by Royal Palm Resort. Here I developed and created a bespoke culinary experience for the guests based on their expectations and dietary requirements. As Executive Chef, I even had the privilege of cooking for Hollywood celebrities.

On moving to New York…

I moved to New York in 2016 and lived there for almost two years. This was where I got the amazing opportunity to work at Beyond Sushi. Beyond Sushi is New York City’s leading vegan restaurant chain offering Japanese-American fusion cuisine. Guy Vaknin is the man behind the brand and working with him was an incredible experience.

Whilst working in the Big Apple, I was able to attend a range of different masterclasses, such as a Fine Italian Cuisine Masterclass by Chef Tonny Mantuano at Spiaggia, a Michelin Star Restaurant. In New Jersey, I had the privilege of attending a Pastry and Bakery Masterclass by celebrity Chef, Buddy Valastro, at Carlos Bakery.

On settling in the UK…

In 2018, I was given the opportunity to work in the UK at Burgh Island Hotel. During my time here they opened a second restaurant, and I was able to gain experience in developing and implementing new ideas and concepts.

Burgh Island is an iconic art deco landmark on its own tidal island, just 18 miles from Plymouth city centre. With a 7-course tasting menu, featuring imaginative dishes and local ingredients, we won many awards, including Best Afternoon Tea in the Southwest in 2019.

In 2021, I started at Boringdon Hall Hotel and Spa, a luxury 5-star hotel with a four AA rosettes restaurant. Working here gave me the drive and passion to want to achieve rosettes at future restaurants.

On joining the Wyndham Trenython team…

In April 2022, I started working at Wyndham Trenython Manor as Head Chef. I was drawn to Cornwall for its culture and I wanted to add my own stamp to this renowned Cornish hotel. With a newborn baby, my wife and I wanted to move to Cornwall to enjoy its relaxed pace of life and enjoy all the experiences this wonderful part of the UK has to offer. Having worked at Boringdon Hall Hotel and Spa, I had the drive to try and help turn the Da Kona Restaurant into an award-winning, rosette restaurant.

Discover some of Mauri’s dishes here at Wyndham Trenython Manor.