EMU Graduate Saffet Bayram in Famous Chef André Garrett’s Team

Eastern Mediterranean University Tourism and Hospitality Program 2002-2003 Academic Year graduate Saffet Bayram, who currently works with famous chef André Garrett, offers stunning delicacies to customers in the UK.

Following his graduation from EMU, Saffet Bayram moved to England and joined the team of famous chef André Garrett, who opened a spectacular restaurant which carries his name in Cliveden House, one of the world's finest luxury hotels.

Cliveden is a privately owned 5 Red Star award-winning hotel which has a history dating back to 300 years. The hotel was built by the 2nd Duke of Buckingham and since then has twice been destroyed by fire, only to emerge more stunning than before. The hotel had hundreds of notable names among whom were Charlie Chaplin, Winston Churchill, President Roosevelt and George Bernard Shaw. Born in TRNC Yeşilköy, EMU graduate Saffet Bayram represents our country as well as Eastern Mediterranean University in Cliveden.

Who is André Garrett?

Born in England, André Garrett received his training at the City of Bath College and started his hospitality career as a Commis Chef at Hunstrete House Hotel in 1989. After three years, he moved to London to work with Chef Nico Landenis. In 2000, he joined Chris Galvin at his Michelin-starred restaurant Orrery in Marylebone, where he was promoted from Senior Sous Chef to Head Chef within a year. In 2001, André won the National Final – Prix Pierre Taittinger Competition, and soon after, he also won the 2002 Roux Scholarship and took the opportunity to extend his skills at three Michelin-starred Guy Savoy in Paris. In 2005, he received an MCA (Master of Culinary Arts) by the Academy of Culinary Arts. When Chris Galvin launched Galvin at Windows at the London Hilton Park Lane in 2006, André was appointed as Head Chef.

André was appointed Executive Chef at Cliveden House in Taplow, Berkshire, and launched his restaurant there in November 2013. André is a firm believer in training the next generation and encourages his team to enter culinary competitions. André is also on the board of the Academy of Culinary Arts for their annual awards of excellence and the MCA.