Himal and Kelvin outside of City Bistro
Meet the Team
Restaurant Manager – Himal Arachchi
Himal has a long-standing career in catering and hospitality that has seen him work in some fantastic locations all around the world. He began his career in the industry back in 1995 at Hilton Colombo in Sri Lanka as a Hotel School Trainee. His career then took him to work for Hilton here in the UK, where he worked in many locations progressing as he moved on, including Keswick, Stansted, Bournemouth, Leicester and Glasgow, where he completed a Higher National Diploma in Hospitality Management.
Himal has also worked in the Seychelles as a Restaurant and Bars Manager, opening two restaurants, moving on to the Maldives working in a five-star resort as a Food and Beverage Manager. His career then brought him back to the UK working in an events venue in Edinburgh as a Conference and Banqueting Operations Manager from 2009-2014. Himal moved to Sunderland in 2014 to work for Sunderland Marriott as Food and Beverage Manager, successfully opening Starbucks and managing the Promenade Restaurant and Bar and events side the business. Before taking his role as Restaurant Manager here at the College, Himal worked at Hilton Garden Inn Food and Beverage Manager, where he successfully opened Karbon Grill and Karbon Bar and the meeting rooms.
Himal manages City Bistro from bookings to front of house, leading our students and passing on his years of experience to coach them to offer the high standards of customer service we expect to find when eating out.
Head Chef – Kelvin Linstead
Kelvin’s passion for cooking takes him right back to his childhood, where he enjoyed cooking with his grandma and began his love of being in the kitchen. He enjoyed taking inspiration in the early days from icons like Rick Stein, Keith Floyd and Ken Hom.
Starting his professional cookery career at the age of just sixteen, Kelvin started out at the Baltic Rooftop Restaurant, where he rose through the ranks in the kitchen to Sous Chef during his 5 years there. His success at the Baltic saw him move to Pan Haggerty as Head Chef, where he spent another 5 successful years at the Newcastle Quayside restaurant.
Kelvin then moved on to become Executive Sous Chef at Slaley Hall, the well-known, 4-star hotel in Northumberland, then as Sous Chef at the multi-award winning (2 Rosette) Peace and Loaf in Jesmond, then moving up the road to luxury hotel and 3 Rosette, Jesmond Dene House.
Speaking of his passion for what he does, Kelvin said, ‘I love the creativeness of cooking, everything is always changing and evolving, from cooking techniques to ingredients, to finding new local producers, you are always learning something new!