Grafene assembles top team for July launch

RISING stars of the North’s food and drink sector have been appointed to key positions at Grafene, the Manchester restaurant and bar which opens to the public Friday July 22.

Head chef Damien Cunliffe joins from the popular Volta bar and restaurant in West Didsbury, where he was senior sous chef.

It is a return to King Street for Cunliffe, who was previously a senior sous chef at the now-closed Room restaurant.

£1m has been invested in the 5,750 sq ft, 190-cover restaurant. Its dramatic interior and a contemporary design is inspired by Manchester’s science innovation, including the new ‘wonder stuff’ 2D material graphene.

Cunliffe’s role will be overseen by executive chef Darren Goodwin, the head chef of the four-star Losehill House Hotel and Spa.

Joining him in the kitchens as sous chefs will be Phil Smith, from the Alderley Edge Hotel restaurant in Cheshire, and Sean Forshaw, head chef of Ramsbottom’s Hearth of the Ram.

Together the team will offer an eclectic menu from breakfast through to dinner which will comprise a daily-changing market-based a la carte menu, a 7-course taster menu and interesting small plate options.

An open pastry kitchen will stand in the heart of the restaurant, and is headed by expert pastry chef Cristina Molinari, whose experience includes working the famous London Buddha Bar and the legendary Ritz Hotel in Paris.

General manager of the Grill on New York Street, Kelly Wimbleton, joins as general manager and Alchemy Event Bars’ Nick Wadeson will be deputy general manager, who himself is the two-time winner of UK cocktail bartender of the year.

Restaurant manager will be Amir Manouchehri, previously of Alchemist NYS and in-store trainer at Alchemist Spinningfields.

Over 300 people applied for Grafene’s top management positions, with an additional 500 applicants for staff roles.

Grafene owner Paul Roden said: “We have assembled a talented team with a proven track record of success, each of them has a wealth of experience and enthusiasm making for a hugely enjoyable bar and dining experience for all guests.
 
“Chef Damien’s creativity and work ethic goes hand-in-hand with the rest of our expert team. The staff have already began working together and it’s extremely exciting to see them full of passion and ideas. We’re really looking forward to opening.”