IT’S THE kind of job many a catering student must dream of, and at the age of only 19, former Exeter College Professional Cookery student Daniel Bonner has landed it.
Having now completed his probationary period, Daniel – also a former pupil of Exeter schools St Peter’s and Walter Daw – is Demi Chef de Partie in the kitchen of top London restaurant Fifteen, famously founded by TV celebrity chef Jamie Oliver.
Born and raised in Exeter, Daniel left his family home in Broadfields just over three months ago to go on trial at one of the UK’s most fashionable eateries.
Having quickly settled into his new life in the capital and loving every minute of it, he says his exciting new career is largely thanks to the assistance he received from Exeter College, and local restaurateurs who gave him the hands-on apprenticeship experience he needed to get where he is today.
“My interest in working in a kitchen began when I worked at Le Petit Maison, which is a really good restaurant in Topsham. I was doing the washing up there and I became really interested and inspired as I watched the chefs at work,” Daniel recalls.
“Then, when I was 17, I went to work at The Cat In The Hat in Exeter where restaurant owner Phil Picton really showed me how to cook, and at the same time allowed me a great deal of freedom in the kitchen. I was able to play with recipes and write up menus, and I learnt a lot from him. I definitely part owe my success to him.
“I also owe it partly to Exeter College where I completed my NVQ Level 2 and 3 in less than two years. I’m particularly grateful to my tutor David Byford. He was very, very helpful and very supportive and he pushed me to be really good at what I do. He is a brilliant man; I can’t say more than that.”
Having also previously done stints working for Gordon Ramsay and Devon’s own top chef and former Exeter College student Michael Caines, Daniel says he is delighted with his new role.
Daniel says: “I originally came to Exeter College to study A levels in Maths, Physics, Geography and Graphics, but then I changed my course to Professional Cookery and completed Level 2 and then Level 3 last year, and I’ve never regretted my decision.

“I remember one day when I was 16 I was seated in an office in a shirt and tie waiting to be interviewed for a placement with an engineering firm. It would have been a really great opportunity had I taken it, but I suddenly realised it just wasn’t for me.”

Asked why he changed his mind and decided to become a chef instead, he replies: “I love food. That’s my honest answer. It might sound a bit cheesy, but if you have a passion for something then that’s all you want to do.