Meet The Team
Chris Pendel
(Head Chef of Quay Bar)Chris Pendel is the head chef in the Quay Bar at The Boat House and has been with the company for 4 years. He is originally from North Germany and has travelled extensively working in many renowned restaurants.
Chris trained under a 2 Michelin Star chef in Germany for 3 years. He then worked for 6 years I Switzerland in variety of different styled establishments.
Chris returned to Germany in his first head chef position and achieved 14 gault millau points.
In 1999 Chris came to Jersey and worked for 3 years in The Portlet Hotel with Witmar Hirsch.
Chris then travelled throughout the UK and also spent 2 years in New Zealand before arriving in Jersey again in 2007 and joining The Boat House.
Chris says ‘ I have a great team in the Quay Bar kitchen and am very proud of the quality ad consistency of the food that we produce day in and day out”.
Kay Winter
(Quay Bar Manageress )
Jayne Hamilton
(Restaurant Manager, Sails Brasserie)Jayne Hamilton came to Jersey from Dundee in 1982 and worked two seasons as a waitress. She was then employed by Bistro Central for six years as Head Waitress.
In 1990 Jayne moved to The Zanzibar Restaurant in St Brelade’s, were she progressed from Waitress to Assistant Manageress and eventually to Manageress.
When Zanzibar closed Jayne was approached by The Boat House Group to come and work in the Sails Brasserie. Since then she has progressed to her current position of Restaurant Manager and is a popular member of the team. She says:
“This position gives me a lot of satisfaction and I enjoy the job immensely. I am proud to be manageress of the team in Sails Brasserie.”
Yolande Kernoghan
(Boat House General Manager)Yolande came to Jersey from Northern Ireland in 1985 and worked for three seasons as a waitress. She left in 1988 and worked in the UK for two years before returning to Jersey in February 1990.
Yolande worked at Café De Paris for three years and in that time she also attended Highlands College to complete her City & Guilds 706/1 and NVQ 2 in catering. She was then promoted to 2nd chef and then head chef in Café De Paris. She also completed her British Institute of Inn Keeping in this time.
In 1993 she went to work at The German Underground Hospital (Jersey War Tunnels) as Head Chef. She left there in 1995 when she had her son, Aaron.
Yolande then moved to Suma’s in Gorey as Assistant Manager in 1998. Whilst working at Suma’s she completed her WEST wine certificate and also went back to Highlands College to complete a teaching qualification and taught Basic Bar Skills and BII on a part-time basis.
She joined The Jersey Opera House in 2000 when it was re-opened and was instrumental in setting up and opening the restaurant there. She was highly valued as Catering Manager at the Opera House working there for eight years.
Yolande joined The Boat House in August 2006. She took on the role of Quay Bar Supervisor and was put in charge of the Wisp Coffee area. She was then promoted to Quay Bar Manageress in October 2008. She has subsequently taken on the role of General Manager of The Boat House. She says:
“The Boat House is definitely the most challenging job I have had but it also is the most rewarding.”
