Prior to moving to London, Haviland was at the InterContinental Hong Kong where he worked as chef de cuisine at the hotel�s renowned seafood and fusion restaurant: Yu.

Prior to that he was executive chef at �The London�, one of Melbourne�s trendiest hotels, Haviland also worked at Melbourne�s Crown Towers and Sheraton Towers where he was chef de cuisine for �Alto�, the hotel�s fine dining restaurant.

Haviland gained his culinary experience in Europe where he trained under Chef Fritz Schilling for two years at the two Michelin star restaurant �Schweizer Stuben� in Wertheim, Germany.  Before that, Haviland spent two years under the tutelage of Chef John Burton-Race at the two Michelin star �L�Ortolan Restaurant in Reading, England.  He also spent six months as Commis de Cuisine at Mosimann�s Restaurant in London.

Haviland attended the Box Hill Cooking School in Melbourne, Australia and won the �Victorian Apprentice of the Year� award of merit, three years running.

Geoff brings experience, enthusiasm and creativity to both Le Soufflé Restaurant and the Coffee House Restaurant at the InterContinental London.
Haviland�s passion for food and focus on presentation can be sampled in the form of his elaborate yet delicate delights.

Haviland has taken an innovative and international approach to his role as Executive Chef at the hotel�s restaurants.  He is constantly developing creative dishes with fresh ingredients.

His popular dishes include: diver scallop sashimi on tomato fondue, with truffled sea urchin dressing, white mushroom duxelle and Oscietra caviar; and seared Australian Wagyu beef on soba noodle and wild mushroom salad, with Sichuan aubergine and garlic chips.

Haviland says �I plan to capitalize on the wide range of nationalities of the kitchen staff, and let them have an active input in the design of new dishes.�

Geoff�s dishes can be savoured at the acclaimed Le Soufflé Restaurant throughout December as a festive degustation menu, and every night in the Coffee House Restaurant, renowned for its international and wide buffet selection focusing on freshness of ingredients and variety of flavours.