Chef’s Journey Comes Full Circle

Hrvoje Loncarevic, who previously studied in Catering at East Sussex College’s Eastbourne campus, has thrived in the industry since leaving the College and is now Executive Head Chef at The Grand Hotel in Eastbourne.

Hrvoje studied at the College’s Eastbourne campus from 1996 to 1999 and has gone on to excel in the catering industry having learnt valuable skills in the early stages of his journey.

Speaking to the College about his journey in the Catering industry, Hrvoje said, “I’m the Executive Head Chef at the Grand Hotel in Eastbourne, where I oversee a brigade of 40 chefs. I was formerly a student at East Sussex College’s Eastbourne campus [previously known as ECAT] in 1996. I studied a three-year course and started off in foundation [learning] because at the time I had a language barrier and needed to improve my English.

“During my time at the College I had various work experience opportunities in London, which was organised by one of my lecturers at the time. Most of my summer I spent working at a two star Michelin restaurant for free, which was a great experience for me, because when I came back to College, I had the knowledge and the background working in a kitchen to a high standard. I continued to work in high-end restaurants and hotels.”

Hrvoje added, “When I finished College started as a commis at the Grand Hotel and worked my way up to be a senior sous chef, which in total took me about nine years to achieve. Some people say that’s very quick, but for me I always knew what I wanted. I had extremely good mentors with me.

“After nine years working here I learnt so much, I’ve competed in various competitions around 40 times, I even represented the UK at an international competition in Switzerland after winning consecutive English competitions, where I came third out of 12 countries which was a big achievement for me.”

Hrvoje has had experience in numerous high-level roles in the industry. He said, “I left the Grand Hotel and went to the Ashdown Park Hotel which was my first Executive Head Chef position at the age of 29. I was a bit overwhelmed, but I wanted the challenge and I stuck with it for two years delivering at a high standard, and then decided I wanted to do something else. I worked at Bannatyne Spa Hotel as Head Chef and then spent four years working at The Amex stadium. My old mentor retired at the Grand, so I ended up applying for the role and got the job! This was one of my top goals, to get back to the hotel where I started [my career] and work as Head Chef.

“It’s been a hard graft, but in the last few years we’ve achieved what we wanted to achieve and we’re pushing forward for better results, better standards to keep up with the times, the food and to still keep it traditional as the Grand is.”

Speaking of his time at the College, Hrvoje said, “I had a great experience. It was eye-opening working with some great lecturers at the time. Even now, seeing the lecturers there you can really tell how much time and effort they put into the students, showing them the basic skills and understanding of catering.

“I think it’s a very positive thing for the College - the kitchens are well equipped for what students need to start their career and I think what’s really important is colleges and professionals working together to give students a good platform to start in the industry.”

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