Cyn-fyfyriwr yn rheoli'r Lletygarwch yn Stadiwm Etihad

Mae Dylan Owens yn Brif Gogydd Lletygarwch yn Stadiwm Etihad Clwb Pel-droed Dinas Manceinion, lle mae'n goruchwylio'r 13 bwyty a’r 18 cegin, gyda gweithlu o 122 o gogyddion brwdfrydig a 160 o borthorion cegin egnïol.

Mae'n hanu o Borthmadog yn wreiddiol, ac fe gwblhaodd NVQ Lefel 1, 2 a 3 mewn Coginio a Pharatoi Bwyd yn ogystal ag NVQ Lefel 1 a 2 mewn Gweini Bwyd dros gyfnod o dair blynedd yng Ngholeg Menai. Aeth Dylan ymlaen i weithio ym mwyty'r Chester Grosvenor, sy'n meddu ar seren Michelin, yn fuan ar ôl gorffen yn y coleg, ac yna symudodd i Lundain i ddatblygu ei sgiliau ymhellach.

Bum mlynedd yn ôl dechreuodd yn Stadiwm Etihad fel Prif Gogydd 'The Tunnel Club' yno, bwyty newydd cyffrous yno gydag ansawdd y cynnyrch yn ganolog i bopeth.

Flwyddyn yn ddiweddarach cafodd ei benodi yn Brif Gogydd holl wasanaethau Lletygarwch y stadiwm. Mae dyletswyddau o ddydd i ddydd Dylan yn cynnwys datblygu bwydlenni sy'n canolbwyntio ar gynaliadwyedd, cynnyrch lleol a sicrhau bod pob bwydlen yn edrych ac yn teimlo fel yr hyn sydd wrth wraidd ethos pob bwyty unigol ar y safle.

Mae coginio i enwogion yn cynnwys rheolwr y clwb pêl-droed, Pep Guardiola, a'r chwaraewyr yn rhan o ddiwrnod gwaith arferol i Dylan hefyd. Bu'n gystadleuydd yn yr Olympics Coginio IKA hefyd, yr arddangosfa fwyaf a hynaf o gelf coginio.

Dywedodd Dylan, "Pan fydd rhywun yn gofyn i mi ydw i o'r farn bod mynd i'r coleg yn werth ei wneud, rydw i yn ac wedi annog cogyddion ifanc i fynd i'r coleg bob tro. Mae coleg yn rhoi seiliau cadarn i ddysgu sgiliau sylfaenol y diwydiant, ac i benderfynu ar eich lle chi yn y diwydiant."

"Fe wnaeth fy nghyfnod yng Ngholeg Menai atgyfnerthu fy niddordeb angerddol mewn coginio, ac rydw i mor ddiolchgar i'r staff wnaeth fy nghefnogi i drwy gydol fy astudiaethau."

Dywedodd Catherine Skipp, Rheolwr Maes Rhaglen y Diwydiannau Gwasanaethu a Busnes yng Ngholeg Menai, "Mae ein hadran Lletygarwch ac Arlwyo yn ymfalchïo mewn hyfforddi ac ysbrydoli cogyddion ifanc i wireddu eu llawn botensial ac i fod mor uchelgeisiol ag y bo modd."

Ychwanegodd, "Rydym ni’n falch iawn o lwyddiant Dylan ac mae'n wych gweld cyn-fyfyriwr yn rhagori yn ei yrfa. Rwy'n gobeithio y bydd ei stori yn ysbrydoli eraill i weithio'n galed a dilyn eu diddordeb."

Dylan Owens is Head Chef of Hospitality at Manchester City Football Club’s Etihad stadium, where he oversees the running of 13 restaurants and 18 kitchens, with a brigade of 122 passionate chefs and 160 kitchen porters.

Originally from Porthmadog, he completed the NVQ Level 1,2 & 3 in Food Preparation & Cookery, as well as NVQ Level 1 & 2 in Food Service over a period of three years at Coleg Menai. Dylan went on to work at the Chester Grosvenor’s Michelin Star restaurant shortly after finishing college, which then saw him move to London to develop his skills further.

Five years ago, Dylan became Head Chef of ‘The Tunnel Club’ restaurant at Manchester City’s Etihad stadium, a new and exciting restaurant where quality produce was at the forefront.

A year later, he was appointed Head Chef of the stadium’s entire Hospitality service. Dylan’s day-to-day duties include developing menus with a focus on sustainability, local produce, and ensuring that each menu looks and feels like the ethos of each individual restaurant on site. Cooking for celebrities including Manchester City’s manager Pep Guardiola and players is all in a day’s work for Dylan, too.

He has also competed at the IKA Culinary Olympics, the biggest and oldest international culinary art exhibition.

Dylan said,

“Whenever I get asked the question on whether I think going to college is worth it - I will, and always have encouraged young, aspiring chefs to go. College provides students with the foundation to learn the basic skills of the profession, and to discover where you see yourself fit within it.”

“My time at Coleg Menai really consolidated my passion for cooking, and I’m so grateful to the staff that supported me throughout my studies”.

Catherine Skipp, Programme Area Manager for Service Industries & Business at Coleg Menai, said,

“Our Hospitality and Catering department prides itself in training and inspiring budding chefs to achieve their full potential and to be ambitious as possible.”

She added,

“We are really proud of Dylan’s success and it’s fantastic to see a past student excelling in their career. I hope that his story will inspire others to work hard and to follow their passion”.

Dylan Owens is Head Chef of Hospitality at Manchester City Football Club’s Etihad stadium, where he oversees the running of 13 restaurants and 18 kitchens, with a brigade of 122 passionate chefs and 160 kitchen porters.

Originally from Porthmadog, he completed the NVQ Level 1,2 & 3 in Food Preparation & Cookery, as well as NVQ Level 1 & 2 in Food Service over a period of three years at Coleg Menai. Dylan went on to work at the Chester Grosvenor’s Michelin Star restaurant shortly after finishing college, which then saw him move to London to develop his skills further.

Five years ago, Dylan became Head Chef of ‘The Tunnel Club’ restaurant at Manchester City’s Etihad stadium, a new and exciting restaurant where quality produce was at the forefront.

A year later, he was appointed Head Chef of the stadium’s entire Hospitality service. Dylan’s day-to-day duties include developing menus with a focus on sustainability, local produce, and ensuring that each menu looks and feels like the ethos of each individual restaurant on site. Cooking for celebrities including Manchester City’s manager Pep Guardiola and players is all in a day’s work for Dylan, too.

He has also competed at the IKA Culinary Olympics, the biggest and oldest international culinary art exhibition.

Dylan said,

“Whenever I get asked the question on whether I think going to college is worth it - I will, and always have encouraged young, aspiring chefs to go. College provides students with the foundation to learn the basic skills of the profession, and to discover where you see yourself fit within it.”

“My time at Coleg Menai really consolidated my passion for cooking, and I’m so grateful to the staff that supported me throughout my studies”.

Catherine Skipp, Programme Area Manager for Service Industries & Business at Coleg Menai, said,

“Our Hospitality and Catering department prides itself in training and inspiring budding chefs to achieve their full potential and to be ambitious as possible.”

She added,

“We are really proud of Dylan’s success and it’s fantastic to see a past student excelling in their career. I hope that his story will inspire others to work hard and to follow their passion”.