Renowned Great British Master Chef, Mark Baumann designs all the Bourgee menus ably supported by his team using their passion for unrivalled quality of food, wines and champagnes coupled with exceptional service and unbeatable value set in exquisite surroundings.

Bourgee’s head chef, Ben Wells has an impressive pedigree having worked at the Michelin starred Drakes on the Pond in Surrey, The Ledbury and with Apsley’s Heinz Beck at The Lanesborough. Since joining Bourgee, Ben runs his kitchen with the Bourgee philosophy of attentive yet unfussy service, creating a beautiful venue and, of course, a superb product using the Josper 400° charcoal oven that gives Bourgee’s beef the unique flavour that goes so perfectly with the Bourgee flavoured butters.

Bourgee’s sous chef Alex Mellish has worked in the industry since he was fifteen and already built up 10 years of experience in the kitchen notched up at Westminster catering college and well-known establishments including Barrafina, the Michelin star restaurant famous for its Spanish Cuisine and Wiltons the traditionally English restaurant in London.

Manager of Bourgee and front of house, Stephan Belot originally trained in Hotel and Hospitality in his home town of Vichy, France. He then travelled the world taking on different roles within the restaurant industry, from Michelin star restaurants and Relais & Chateaux to the Royal Caribbean cruise liners all before settling in Southend-On-Sea with his family and opening his own restaurant for 14 years. As front of house at Bourgee, Stephan is warm and welcoming and aims to provide an exceptional experience for every single diner, ensuring the extra level of luxury that can’t be found anywhere else on the sea front.

Assistant Manager, Celso Silva began his career in the hospitality industry in Portugal before moving to London and gaining experience at a number of high end hotels including the Mayfair Hotel London, luxury hotel Bulgari London and the Firmdale Soho hotel.  Celso’s experience in luxury establishments is key in helping to ensure diners enjoy the Bourgee experience to the full.