Ed Cooke is a highly accomplished chef and hospitality consultant whose career spans some of the most respected kitchens in the UK. Driven by a lifelong passion for food, people, and memorable experiences, he began his journey at a young age.

He trained at Rick Stein’s Seafood Restaurant in Padstow, developing a strong foundation in sourcing, seasonality, and refined simplicity. Ed later joined Heston Blumenthal’s three Michelin-starred The Fat Duck, where he spent over a decade rising through the ranks. By 25, he had become head chef, later progressing to executive head chef, leading one of the most innovative and technically demanding kitchens in the world.

During this time, Ed played a key role in maintaining The Fat Duck’s three Michelin stars and its place among The World’s 50 Best Restaurants. He was also instrumental in the restaurant’s relocation to Melbourne in 2015, bringing high-end British gastronomy to an international stage.

Alongside his work in the kitchen, Ed has delivered masterclasses and mentoring programmes across the UK, supporting the next generation of chefs. Known for his calm leadership and collaborative approach, he works closely with creative teams to translate ideas into exceptional dining experiences with clarity and precision.

Today, Ed works across international consultancy projects, private dining, and independent ventures, combining technical excellence with creativity and a focus on delivering refined, memorable experiences.