Award-winning chef and restauranteur, living between the UK and Mexico, who has been privileged to cook for Heads of State, politicians and celebrities from around the world.

Creating contemporary dishes that blend European and Mexican cuisine, with a love of traditional, wood-fired cooking.

Having opened his own lauded restaurant, Stovell’s, in Surrey in 2012, Fernando now brings his unique personality and style to the screen, having featured on a number of live TV shows including Saturday Kitchen, Market Kitchen for the BBC, Sky TV UK and MasterChef Mexico, TV Azteca.

Fernando was born and brought up in Mexico City but came to London in 1997 and, unknown to his father who thought he was pursuing a Business qualification, enrolled on a culinary course at Westminster Kingsway College.

• 2000
• Fernando started work in his first professional kitchen with a stage at a legendary, three Michelin-starred restaurant in Paris. The year spent in Paris gave him valuable experience of all aspects of high-end, French cuisine, and when he returned to London, it was to work under the tutelage of Eric Chavot, at the two Michelin-starred restaurant at The Capital.

• 2002
• Fernando won his first head chef role, at The Wellington Club in Knightsbridge, where guests included David & Victoria Beckham, Steven Spielberg, Jamie Oliver, Michael Schumacher Damien Hurst, Billy Zane, David Bowie, Roger Moore.

• 2006
• He moved on to take over the kitchen and restaurant at The Cuckoo Club – which went on to be voted one of Tatler magazine’s best restaurants in the UK. Guests here included Prince William, Prince Harry, Princess Beatrice, Roman Abramovic, Noel and Liam Gallagher, Axl Rose, Orlando Bloom, Mick Jagger and Fernando’s close friend Paul Young.
  During this period, Fernando cooked as private chef for the Mexican Ambassador to the UK (2000), covering both VIP functions and private meals. He also cooked for clients as varied as former Egyptian President Mubarak and Mickey Rourke.

• 2012
• Fernando realised his dream by opening his own restaurant, Stovell’s, in the picturesque village of Chobham, Surrey. The restaurant, which includes a bar and private dining room, goes from strength to strength, winning critical praise from journalists such as Jay Rayner in The Observer and Tom Parker Bowles in the Mail on Sunday,as well as awards such as the Good Food Guide Restaurant of the Year (South East).

• 2014
• Stovell’s Wildcrafted Gin was launched in 2014, a limited-edition distillation of carefully selected botanicals, which reflect those used in the kitchen at the restaurant, as well as the passion of Fernando and his co-creator, Geyan Surendran, for the drink.

• COMING
  SOON
• A book, “Stovell’s On A Plate”, will follow in 2021.