Mark Kempson, 32, started his chef career whilst he was still at school, working in a small village hotel on evenings, weekends and holidays. It provided him with great insight into the world of hospitality.
He then trained for three years at Basingstoke College of technology, finishing with a BTEC National Diploma in Hospitality and Catering, NVQ level three Food Preparation and HPD level four Kitchen Management.
During this time he developed a passion for hospitality and decided to become a chef with the ambition of working in the best kitchens. Since then, Kempson has worked full time in Penny Hill Park, The Vineyard at Stockcross and The Square. He is currently head chef at Kitchen W8 where he has worked since September 2009.
Kempson entered National Chef of the Year because he wanted to try something new that would push him outside of his comfort zone. He had heard a lot about National Chef of the Year knew that it would be a great way to grow and further himself as a chef. He is proud to be a part of the competition and he knows it is a great experience.