Culinary Theatre

Bryn Evans is the young and experienced head chef at The Obsidian Bar and Restaurant; he was born in Wrexham and spent most of his childhood in the picturesque town of Abergele in North Wales. Passionate about cooking Bryn started his career at the very tender age of 17 as a junior chef. So far Bryn has worked for a string of reputable and award winning hotels and restaurants including the Michelin awarded five star hotel Chester Grosvenor and Spa where Bryn worked in the Arkle restaurant as well as the brasserie. Bryn has had the opportunity to be trained under some highly regarded chefs such as Simon Radley at Chester Grosvenor and John Williams at Bodysgallen Hall.

Bryn has also had the experience of working with Michael Wignall the head chef at the prestigious and Michelin awarded restaurant at The Devonshire Arms Country House Hotel in Skipton owned by the Duke and Duchess of Devonshire. One of many highlights for Bryn has been working directly under the 3 Michelin Star trained Swiss chef and patron Michael Riemenschneider which enhanced and broadened his skills and abilities.

Bryn Evans now brings his talents and experience to Obsidian Bar and Restaurant and has helped create a seasonal menu with the very best locally sourced produce and seasonal ingredients. His style of cooking is modern British highlighting excellent British produce with solid classic French grounding accentuating and enhancing the natural flavours of the ingredients he uses.

This year Bryn will be taking Obsidian Bar and Restaurant to highest level in fine dining. His exquisitely experimental cooking mixed with his flair for cooking and attention to detail will see Obsidian fulfilling its potential and achieving many accolades.