UWL Students Cook with Michelin-Starred Chefs at Kensington Residence 2026

Key Points

• Elite Collaboration: Four students from the University of West London’s (UWL) London Geller College of Hospitality and Tourism were invited to work at the French Ambassador’s residence in Kensington.
• Distinguished Mentorship: The students—Shannon Bu, Zain Williams, Fashlia Salwa, and John Rondez—worked directly alongside Michelin-starred chefs Pascal Aussignac (Club Gascon), Joël Césari (La Chaumière), and Gilles Quillot (French Embassy).
• Event Context: The opportunity was facilitated by the French Tourism Board, allowing students to support a high-profile international event.
• Professional Development: The placement provided hands-on experience in high-pressure, professional kitchen environments, focusing on precision, plating, and teamwork.
• Academic Recognition: Senior lecturer Nathan Vasanthan praised the students for representing the university with distinction, highlighting the value of French gastronomy education.

Ealing (Extra London News) July 18, 2026 – In an exceptional display of professional integration, four hospitality students from the University of West London (UWL) were granted the rare opportunity to work under the guidance of Michelin-starred chefs at the French Ambassador’s residence in Kensington. This collaborative effort, supported by the French Tourism Board, allowed the students from the London Geller College of Hospitality and Tourism to immerse themselves in the high-stakes environment of international culinary service.

Who were the students and chefs involved in this collaboration?

The students selected for this prestigious assignment were Shannon Bu, Zain Williams, Fashlia Salwa, and John Rondez. According to reports from Ealing.News, the group was tasked with supporting a major event hosted by the French Tourism Board, which demanded the highest standards of culinary execution.

During the event, the students worked shoulder-to-shoulder with three industry luminaries: Michelin-starred Chef Pascal Aussignac of the London-based restaurant Club Gascon, Michelin-starred Chef Joël Césari of La Chaumière in France, and Chef Gilles Quillot, the executive chef at the French Embassy and an honorary fellow of the University of West London.

How has the University of West London responded to the achievement?

The university has lauded the event as a significant milestone in the students’ educational journeys. As reported by London Post, Senior Lecturer Nathan Vasanthan extended his gratitude to Chef Gilles Quillot for providing the platform, stating: “I would like to extend my sincere thanks to Gilles for providing this exceptional opportunity for our students. Experiences like these greatly enrich our students’ learning journey and offer a valuable platform to develop their understanding of French gastronomy, which is a fundamental component of our Culinary Industry Management course”.

Mr. Vasanthan further noted that the students “represented the University with distinction,” and he commended them for the “enthusiasm and commitment” they demonstrated throughout the high-pressure engagement.

What skills did the students acquire during the event?

The experience of working in a fast-paced, high-profile environment provided the students with direct exposure to the rigours of professional service. As documented by Hospitality & Catering News, the work involved mastering the precision, teamwork, and attention to detail required to deliver hospitality at an international level.

Student Fashlia Salwa shared her reflections on the event, telling Ealing.News: “This was truly a memorable experience. All the chefs were so kind and welcoming and willing to help me with the tasks and show me exactly how to do it, which made me more confident”. She added, “I learned how to plate dishes neatly and consistently while working quickly to serve a large number of guests. It taught me how important it is to stay calm under pressure and to have precision to keep all the plates up to standard. This experience will definitely help me in my future career in the hospitality industry”.

Fellow student Zain Williams also highlighted the profound impact of the mentorship. As reported by Hospitality & Catering News, Williams remarked:

“The passion shared among chefs, the pursuit of excellence, the privilege of contributing to such a prestigious event, and the constant opportunity to learn reminded me why I chose this path in the first place. As a young chef, experiences like these only strengthen my conviction that I’m exactly where I’m meant to be”.

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What was the perspective of the professional chefs?

The mentorship was described as a two-way exchange, with the professional chefs expressing appreciation for the students’ involvement. Chef Gilles Quillot, whose role as an honorary fellow of UWL bridged the gap between academia and the embassy kitchen, expressed his satisfaction with the collaboration. As noted by London Post, Chef Quillot stated: “Sharing these moments with the students made it even more special. They were full of curiosity, exchange and genuine connections. Gastronomy truly has a beautiful way of bringing people together and creating a meaningful positive memory”.

Why is this event significant for hospitality education in London?

This initiative reflects a broader trend of bridging the gap between higher education and the professional culinary industry. By integrating students into environments like the French Ambassador’s residence, the London Geller College of Hospitality and Tourism continues to focus on practical, high-level training.

This is not the first time UWL students have engaged in such high-profile exchanges. Earlier this year, in March 2026, students participated in the “Entente Cordiale” programme, a long-standing initiative founded by the late Chef Michel Bourdin in partnership with the Escoffier Foundation. That programme, which sees students working alongside chefs from institutions such as The Ritz London, focuses on the shared traditions and techniques of British and French culinary arts.

The success of these recent engagements reinforces the importance of professional mentorship for students preparing for careers in the competitive global hospitality sector. Whether through formal programmes like Entente Cordiale or exclusive placements at diplomatic residences, the University of West London appears dedicated to ensuring its cohorts gain the real-world expertise necessary to excel in the industry. The consistent positive feedback from both students and the executive chefs involved suggests that such practical experiences are vital for developing confidence, refining technical skills, and fostering a deep understanding of the profession’s demands.