Karl ODell

Karl O’Dell started working as a commis chef at Colette’s at The Grove where he stayed for six years working his way up to junior sous chef. His next career move was to The Artichoke as sous chef before he moved to Petrus as senior sous chef. He is currently working at Texture where he is head chef.

The element of his role that he loves most is the absolute freedom to be creative. However, being a chef wasn’t something that Karl had always wanted to do as in his school days he dreamed of a career in sport.

When thinking about the chefs who have inspired him the most, he says it’s Gordon Ramsay and Marco Pierre White who have influenced his culinary career.

To succeed in both the competition and in your role as a chef Karl believes that you need commitment, drive and passion. If he was to win The National Chef of the Year, it would be his greatest career achievement to date, and he felt very relieved to hear his name called out as one of the ten finalists. He’s delighted to still be in with a chance of taking the title. He entered this year as he really enjoys the whole experience having already made the final a few years ago.

The three words that Karl would use to describe his style of cooking are light, creative and sharp.

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