Our People

Head Chef – Robert Motyka
Robert Motyka developed a passion for cooking at an early age and at the age of 20, and after the completion of catering college and his culinary studies, Robert began his journey working in professional kitchens throughout Europe, gaining a wealth of knowledge and experiences, until eventually holding the title Head Chef, which Robert has proudly held since 1991.

Robert was Head Chef at the Michelin listed restaurant Wierzynek in Krakov, Poland where his guests included the then president Lech Walesa. In 1999 Robert moved to the UK where he again took up the position of Head Chef in Bagshot, Surrey where he was incredibly proud to cook for Prince's William and Harry. Specializing in Italian Cuisine for a number of years, he eventually became a member of the Italian Chef Federation of Palermo, Italy.

In 2007 Robert took up the position of Head Chef at the acclaimed Withies Restaurant in Compton, Surrey. A very popular location that is mentioned in many culinary references and guide books; listed in the AA Pub Guide and Hardens Restaurant Guide to name but a few, before he finally and thankfully made the move to The Bell where he has been Head Chef since December 2011, his popularity and style has flourished with an excellent following.

Alain Fricker
Trained with Master Chef Andre Chavagnon and training alongside Raymond Blanc (who led the French Culinary invasion of London in the 1960's along with top chefs like the Roux Brothers). H.L. Cracknell & R.J. Kaufmann (the translators of the Escoffier: The Complete Guide to the Art of Modern Cookery) was his college teachers, which led Alain to work at All Souls College, Oxford.

Alain become the Chef to the Governor of the Bank of England in 1973 where he cooked for most of the current heads of State including Harold Wilson, Ted Heath and at that time a young Prince Charles. During the five years at The Bank of England, Alain ran an ‘in house' training course for ten of the banks trainee chefs. He won a Gold Medal for 'decorated buffet' and a silver medal for Fish Cookery at the Salon Culinaire International De Londres, later becoming a judge there and spending 16 years on Salon Culinaire duties.

He spent a further 10 years with the Banque National de Paris which regularly took him to the continent to work alongside three-star Michelin chefs like Paul Bocuse and Alain Chapel (founders of Nouvelle Cuisine). In the 1990's Alain joined ‘On Cue' the German based leisure company where his duties included the upgrading of their restaurants in Bavaria including the famous Kathes Kuche in Schwabing, Munich.

In the late 1990's Alain joined Elena's L'Etoile as Executive Chef within the Lapsi Townhouse Hotel in Balluta Bay, Malta. His team of Chefs included Simon Gatt (now the executive head chef Grand Hotel Mercure Coralia San Antonio of Qawra), Ray Grima, David Gauci (now the Head Chef at the Veneto Club, Melbourne - finalists of the 2011 Chef's Table culinary competition) and Mario Falzon.