Daniel Clifford (chef) first commis chef at The Bell Inn in 1992, and became a demi-chef de partie at Marco Pierre White's Box Tree through 1993. He gradually moved up in responsibility through a variety of restaurants including working in France until becoming a senior sous chef at Rascasse in Leeds in 1996, where he worked until being named head chef of his current restaurant, Midsummer House, in 1998. Clifford was awarded his second Michelin star at Midsummer House in the 2005 list. It was the only new restaurant to earn a second Michelin star that year, and became one of eleven restaurants
Sidney Schutte his hometown at the age of 18, driven by his ambition to become a chef. His training was extensive; he gained experience from prestigious chefs in restaurants such as Restaurant Der Bloasbalg (1 Michelin star) under the guidance of Jan Waghemans, Restaurant Scholteshof (2 Michelin stars) of Roger Souvereyns and De Librije (3 Michelin stars) headed by Jonnie Boer. Meanwhile, Sidney was acknowledged as “SVH Meesterkok”, which is the highest recognition that a chef can achieve in The Netherlands. In 2010, Sidney started in the position of Executive Sous Chef at Restaurant Amber (2015 nr 4 San Pellegrino Asia’s 50