Burke, who has competed all around the world with the Welsh National Culinary Team, commented: "Had anyone asked me two months ago if I'd ever open a restaurant, the answer would have been no, but it's the right establishment in the right area at a time that's right for me personally." He expects to employ around 15 full and part-time staff and is currently working on the menus and preparing the restaurant for the grand opening. "Yes it's going to be a challenge but I'm ready for it. I've worked under some excellent chefs and I've also spent the past seven years working in product development where I've learnt a lot about menu planning, market research and food trends. "I feel that opening a Mediterranean style restaurant in Hawarden, with an emphasis on tapas and pasta, is the right decision. Pasta is now seen as the food of choice within the UK and with the addition of a selection of tapas and sharing dishes we are looking to create relaxed atmosphere with food that will appeal to all tastes. "We are planning to offer a lunch menu, where our customers will be able to order a smaller selection of dishes designed for those looking for something lighter and a more substantial evening menu. Our aim is for our guests to enjoy great food and excellent service in comfortable surroundings at a price that represents great value." He has been a member of the Welsh National Culinary Team since 1998 but, due to having a young family, his involvement has been limited in recent years. He was due to fly out to Singapore with the team last year before the Icelandic volcanic ash crowd grounded the chefs' flight. He first started cooking at Deeside College before working part-time and then full-time under Welsh team manager Graham Tinsley at St David's Park Hotel, Ewloe. A short spell at The Lanesborough Hotel, London was followed by The Chester Grosvenor Hotel before spending the last nine years in new product development.