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Harvey Perttola
A young chef, who was previously part of a Michelin-star team, has taken the top job at city restaurant, Maribel. Harvey Perttola has been named as head chef at the Brindleyplace location, following the departure of Richard Turner.
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Biography
Aged just 24, Harvey Pertolla is now one of the youngest head chefs in the city and aims to continue the restaurant’s ambition of offering ‘fine dining without the pretence’. Pertolla is already making moves to ensure that Maribel, which opened a year ago this month, is accessible to all with the introduction of a new a la carte menu and simplified tasting menu.
Serving up a new direction for Maribel, Pertolla has launched an a la carte menu that offers diners three courses for £39, dishes like asparagus, egg yolk and lardo; lamb, pea, sheep’s curd and manjari chocolate and mint; the restaurant continues to celebrate great food, created with the finest local produce.
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Pertolla boasts an impressive first decade in hospitality; he was originally taken on by David Colcombe, working in the kitchen at Opus on Friday and Saturday nights whilst still at school, before joining Hampton Manor, where he was part of the team who cooked for Michelin when they were awarded their star. His career continued to Swinfen Hall and saw him become a finalist and runner up in the 2017 Chef Stagiaire, as well as a finalist in the 2018 British Culinary Federation Young Chef of the Year. He joins following Maribel’s decision to part ways with Richard Turner, who launched the restaurant in May last year.
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