Ex-Fat Duck boss and top exec chefs form “immersive” restaurant group

Wonderland Restaurants

The former CEO of The Fat Duck group has joined forces with a collection of top industry individuals to create an “immersive” restaurant company bidding to take the sector by storm.

James Bulmer, who has also worked for Disney, aims to develop an “academy of curiosity and wonderment” after setting up Wonderland Restaurants in the UK.

It hopes to play an integral part in London’s growing experiential hospitality sector, working on a number of restaurant concepts and products with award-winning global brands.

Story continues below

The company has also launched Wonderland Labs dedicated to accelerating and evolving food and drink innovation for both existing and future projects.

The core team includes creative director Mike Bagale, former executive chef of three-Michelin starred Alinea, Chicago; group executive chef Cláudio Cardoso, former group executive chef of Sushisamba and innovation director, Mark Garston, who previously worked as head of central development for The Fat Duck Group.

Additionally, Chris Cox, a self-proclaimed ‘mind-reader’ and mentalist magician, is part of the founding team as chief illusionist.

Mr Bulmer explained the ethos of the group: “Wonderland Restaurants is a rich melting pot of some of the finest creative minds and storytellers from the world of food and magic. Our company’s vision is to bring curiosity, imagination, emotion and wonderment to the hospitality sector in a way never seen before and build an international portfolio of immersive food concepts.

“I’m incredibly excited to be steering this hugely dynamic team of talented individuals, with an exciting project planned for this year.”

The Fat Duck’s new kitchen all set for take-off

Tags : The Fat DuckWonderland Restaurants
Andrew Seymour

The author Andrew Seymour

Leave a Response

Thank you! Your subscription has been confirmed. You'll hear from us soon.
Enter your email to join the thousands of other professionals receiving breaking news from Foodservice Equipment Journal