AN INTRODUCTION

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OUR KEY TEAM

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  SOMMELIER

  Didier

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  Didier

  DIDIER IS BORN & BRED IN BRITTANY FRANCE, HIS CAREER STARTED AT THE CATERING COLLEGE OF DINARD STUDYING COOKING, SERVICE, OENOLOGY & WINES, AFTER GRADUATING IN SEVERAL AREAS OF THE CATERING INDUSTRY, IT TOOK SEVERAL YEARS TO DECIDE WHICH DIRECTION TO TAKE, HOWEVER, BECOMING A SOMMELIER AND FOCUSING ON WINE & FOOD PAIRING WOULD FULLY EXPLOIT HIS PASSION .

  Opportunities and fate made the decision easy when entering the group Accor in 87 , which helped him decide where he was going to fulfil his potential, sending him as apprentice sommelier to, La Tour d'Argent in Paris, Hotel Negresco in Nice, to Italy & then to England.

  He needed to update his knowledge with additional qualifications and returned to work, in Champagne, St. Emilion, Alsace & also in, Austria and Germany, where he worked in 2 & 3 Michelin starred restaurants. In 96, he came back to England, worked 4 years in west Sussex before moving to Yorkshire, as Head Sommelier.

  In July 2009 Didier joined the The Box Tree as Head Sommelier. He considers himself a person with great passion for wines & food. He Says sometimes, people love their cars but don't understand the mechanics, the real challenge and enjoyment is sharing that gift of knowledge & passion and making their experience more memorable one.

  Outside The Box Tree, Well, Didier is still Didier or (Didz), a nick name that Rena affectionately gave him. He is a Treasurer & Maître Compagnon Du Beaujolais Du Devoir De Skipton and enjoys hosting events, but most of his spare time is dedicated to family & friends cooking eating and (more) wine.
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  EXECUTIVE CHEF

  SIMON GUELLER

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  SIMON GUELLER

  AS HEAD CHEF OF THREE MICHELIN STARRED RESTAURANTS, THE MOST RECENT BEING THE BOX TREE IN ILKLEY, WEST YORKSHIRE, SIMON HAS ACHIEVED A HIGHLY RESPECTED REPUTATION FOR DELIVERING INNOVATE AND EXCEPTIONAL STANDARDS OF CUISINE.

  Simon’s passion and highly driven temperament to deliver high quality food originates from the early stages of his career. At just 24 years old, Simon first became a Head Chef / proprietor of Millers in Harrogate.

  In 1995 he then moved on to open Rascasse in Leeds city centre which went on to gain its 1st Michelin star within a year, hosting over 100 covers Rascasse became the largest starred restaurant outside London and its success helped to change the dining scene in Leeds. In addition the pair went on to open the eponymous restaurant in the business quarter of Leeds, a smaller, more intimate fine dining establishment where Simon earned a star for the second time.

  In 2004, Simon and his front-of-house wife Rena took over at The Box Tree in Ilkley. The couple managed to revive the once highly established reputation and in 2005 recapture the restaurant’s Michelin star, an award it’s held onto ever since. The couple take great pride in providing a high standard fine dining experience whilst retaining the unique essence and originality of The Box Tree.

  When Simon is out of the kitchen you will probably find him out on his bike. With a real love for cycling, Simon has recently completed all 21 stages of the Tour de France cycling alongside the likes of Lance Armstrong and Geoff Thomas raising money for Cure Leukaemia.
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  Managing Director

  Rena Gueller

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  RENA GUELLER

  WITH A DEVOUT COMMITMENT FOR DELIVERING A HIGH QUALITY FINE DINING EXPERIENCE, RENA IS FULLY DEDICATED TO ENSURING THAT THE RESTAURANT CONTINUES TO FULLFILL THAT COMMITMENT AND REPUTATION THAT IT HAS HELD ONTO FOR OVER HALF A CENTURY.

  Rena’s Role involves the day to day running of the business, focusing and supporting her management team with leadership and creativity. Rena is also responsible for the marketing, PR, websites and growth and development of both the Restaurant and the Outside Catering business, Box Tree Events.

  Since taking over The Box Tree with partner and Executive Head Chef Simon, the couple are highly driven to offer an exceptional experience with innovative food and the highest standards of fine dining, whilst retaining the essence of what makes the Box Tree so unique.

  With a love of countryside walks, including some of the picturesque scenery of Yorkshire, in her spare time Rena likes to walk her adorable dog Barney and (occasionally) goes cycling. Like Simon, Rena tries hard to support a variety of charitable causes. Rena also likes to take on new challenges and in 2012 she completed her first marathon in London.
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  Head Chef

  Kieran

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  Kieran

  KIERAN JOINED THE COMPANY AS SOUS CHEF IN MARCH 2016 AND HAS WORKED HIS WAY UP TO HEAD CHEF, HE HAS GAINED A WEALTH OF EXPERIENCE THROUGHOUT HIS CAREER HAVING WORKED AT SOME WELL-KNOWN REPUTABLE ESTABLISHMENTS INCLUDING THE YORKE ARMS AND POLLEN STREET SOCIAL.

  Kieran has joined Simon working together to develop a strong team of chefs, menu planning and creating innovative dishes for the Box Tree menus. With his passion for food, work ethic and uncompromising attitude towards quality of food and service this makes him a fantastic asset to the team.

  In his spare time Kieran enjoys spending time in the Dales with his two dogs and discovering new restaurants with his fiancé.
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  GENERAL MANAGER

  Andrew

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  Andrew

  Now the General Manager at The Box Tree , Andrew fondly remembers starting his career off as a commis waiter at the Box Tree in 1988. With 29 years of experience in the hospitality industry, working at all levels and setting his goals high, Andrew has gained a wealth of knowledge from bar work to sommelier and from Gastro pubs to Michelin fine dining where he forged his reputation in management.

  Having worked at some of the Norths finest hotels and restaurants which have held AA rosettes and Michelin stars he returned as Restaurant Manager to The Box Tree in 2004 helping to restore the Box Tree to its former glory.

  His focus has always been in the front of house delivering first class service, getting to know the customer’s needs with product knowledge always being key and passing on his experience to his team. Over the past 12 years Andrew has become the face of the Box Tree and helped support the restaurant win many accolades including one of the highest accolades in the industry a Michelin star.

  Personal achievements within the industry have been winning the National Young Waiter of the year competition in 1994 and being a finalist in the Ruinart Sommelier of the year competition in 2002.

  In his spare time he is often found cycling the beautiful Yorkshire dales or spending time with his family, Andrews’s two boys have also grown up following in their father’s footsteps, whilst studying they work part time at the Box Tree or for Box Tree Events.