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The Team
Michael Standerline
 Michael Standerline went to school in Cardiff and has spent the last 18 years living in the Cardiff area. After Graduating Michael worked as an Accountant in the food, Wine, and Restaurant industry for many years. Michael met his current business partner Xavier Le Bellego in June 2003 after being introduced by a business associate.
Having worked successfully together at Forbury's Restaurant in Reading, the partnership have recently taken over The Red House in Marsh Benham and have proved very successful in turning The Red House into a quality eating experience. With the recent acquisition of Gilby's they have plans to modernize the dining room and build on the excellent food and wine offered at the Restaurant.
Michael says “We are keen to make Gilby's Restaurant a shining star in the Cardiff area and to grow into being the best eating establishment in South Wales. We plan to refurbish the Dining Room while maintaining the ambiance of fine dining. With the staff and management team we are confident, we will continue building on the strong foundations that have been established here.” |
James Thomas
 James Thomas has been in the restaurant trade for over 16 years and has experience in most types of restaurants; he brings to Gilby’s a wide range of people skills and experience. James’ philosophy is treating his customers as he would expect to be treated, this as you can imagine means high standards of quality and service at all times.
Born in Wales, he has spent his time working in a few quality restaurants in the South Wales area; a son of a Welsh farmer and having spent his childhood in a farming village means quality of produce is an ingredient he would not do without.
When asked “What is the philosophy of Gilby’s @ the Bay” he replied “To take the highest quality of local ingredients where possible, cook them simply but to the highest standards and serve them as you would expect to be served'. |
 Executive Chef - Kurt Fleming
Kurt Fleming is a man who makes an immediate
impression. In one of his first jobs in the industry at
Miskin Manor, as a sous chef, Kurt was promoted
to head chef after only three months. Three years
later he had gained the restaurant two AA rosettes.
Next he was head chef in a smaller country house
hotel, Llansantffraed, near Abergavenny. Here he
again achieved two AA rosettes. Impressive indeed.
Kurt is particularly enthusiastic about his time here.
“We were surrounded by beautiful countryside
and there were just fantastic local suppliers. Food
miles are one of my big bug bears,” says Kurt.
From here Kurt went onto the Bell Inn in
Skenfrith, where under his leadership they were
awarded Michelin ‘Pub of the Year’. But, after two
years Kurt again wanted to move on. And it was at
Artizan Leisure that he found his challenge.
And even though Kurt is a member of the Wales
Culinary Olympic team he is still modest about his
abilities.
“You don’t have to be a genius to turn fresh
produce into good food. I am constantly learning
and getting inspired” – and after all that is what it’s
all about, isn’t it?
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