English born Ray Neve began his culinary career at the age of 16 when he joined London’s Royal Lancaster Hotel as an apprentice. He gained extensive experience whilst working with famous chefs such as Anton Mosimann and Pierre Troisgros.
Ray Neve started at the Dorchester Hotel in 1981 and was involved in the opening of the Terrace Restaurant. He then travelled to France where he worked at the three star Michelin restaurant of Troisgros and the Hotel Negresco in Nice. Upon his return to London he was appointed sous chef responsible for the two star Michelin Terrace Restaurant at the Dorchester Hotel.
Prior to joining Anton Mosimann at his new restaurant, Ray took time out to work as a stagiere in prestigious properties such as the Ritz in Paris and Gleneagles Hotel in Scotland to gain further experience.
When Anton Mosimann established his own exclusive dining club in London’s Belgravia, he invited Ray to join him as Executive Chef, a position he enjoyed for four and a half years.
Ray then decided to expand his knowledge and experience of food trends which took him to the Far East, where he was Executive Chef at the Bankers Club in Kuala Lumpur for 2 years.
On returning to the UK, Ray took up the position of Executive Chef at the Conrad Hotel, Chelsea Harbour and was heavily involved in the planning and opening of Aquasia, the new hotel restaurant which had an Asian/ Mediterranean food concept.
Ray was asked once again to rejoin Anton Mosimann at Mosimann’s Ltd as Group Executive Chef overseeing all aspects of the business. This encompassed Mosimann’s Belgravia Party Service catering for prestigious events for HRH Prince Charles at St James Palace & Highgrove, functions at 10 Downing St etc. Also other high profile occasions including The Duke of Edinburgh’s 80th birthday at the Guildhall and the annual Cartier Polo.
Finally, Ray acquired The Wharf, a 180 seater riverside restaurant opposite Teddington Lock in November 2002. Over the last few years in addition to undertaking much refurbishment, Ray has developed his eclectic mix of modern European cuisine with some vibrant Asian influences.