Shaun Rankin is the latest chef to join Sub-Zero & Wolf’s acclaimed list of brand ambassadors and is certainly ‘one to watch’ for 2012, with exciting television and book projects underway. Yorkshire born Shaun learned the trade at The Mayfair Hotel in London and attended the Thames Valley University at Slough. He returned to Yorkshire in 1992, after three years in London, and took a position as chef de partie at the Black Bull Inn in Moulton.
Since then he has worked in restaurants as close to home as Darlington and then as far afield as Chicago and Australia. Shaun has spent the majority of his career in Jersey. He spent eight years at Longueville Manor, followed by the establishment’s sister restaurant Sumas and finally opened Bohemia restaurant as head chef in 2003. The restaurant was awarded a Michelin star in 2005 and has retained it since. Bohemia has also been named one of the top 25 UK restaurants by Egon Ronay and Shaun has been listed as "one to watch" in the acclaimed Good Food Guide 2009 Top 40 list.
In 2009 Shaun represented the South West in the fourth series of BBC Two's Great British Menu. His winning dish was Treacle Tart with Jersey clotted cream and raspberry ripple coulis. Since appearing on national TV he has also made many further appearances on popular cookery show Saturday Kitchen.
In 2010 Shaun launched his own food range in partnership with Cimandis in the Channel Islands. He also embarked on more TV work and filmed his first series ‘Shaun Rankin’s Island Feast’ with Channel Television. The series is due to hit national screens in 2011.
Shaun’s latest achievement is the launch of his SR brand and his first recipe book ‘Shaun Rankin’s Seasoned Islands’. The book includes over 75 of his recipes and stunning imagery.
2011 is already set to be a dazzling year for this talented and ambitious chef.
Shaun comments on Sub-Zero & Wolf; “In my family home kitchen I use only Sub-Zero & Wolf appliances. I especially enjoy the versatility of the Dual Fuel range which gives me extra control over my cooking and allows me to cook quality food at home with ease.”