The new head chef at a Douglas seafront hotel has told how a twist of fate which led to him confusing the island with Ireland led to him coming here.

Richard Johnson has just taken over at the helm of the kitchen at the Regency where there has been ’significant investment’ in the restaurant and other parts of the hotel.

His international experience as a professional chef spans more than 30 years and his career has served up a long menu of interesting assignments including time spent at a Michelin-starred restaurant in London run by the colourful TV chef Gordon Ramsey.

Formerly known as Haworth’s the Regency restaurant is now following a new direction under the mantle of Mr Johnson who took over only days ago. The restaurant has also recently been refurbished.

But in an interview with Business News Mr Johnson revealed how seven years ago it was fate that first brought him to the island in the first place.

He said: ’The job was advertised as being at the Abbey Restaurant, Ballasalla and there actually is a Ballasalla in Ireland. I thought, when I applied, that I was applying to go to Ireland.

’But then after I had sent my CV we started talking about the job and they explained it was in the Isle of Man.

’My partner Jacqueline came over to the island with me to have a look and we loved it over here.’

Mr Johnson, who lives in Port St Mary, got the job with the Abbey Restaurant and worked there around three years before he turned his hand to working at various eateries on a self employed basis. This included the Close Leece Farm Cafe at Patrick Road, St John’s.

Mr Johnson, 45, has had a burning passion for cooking since he was 11 years old and focused his career on learning as much as he possibly could to enhance his skills. This included working in a butcher’s a bakery and a Thai takeaway.

Mr Johnson said he was born and bred in Staffordshire but spent most of his catering career in London.

He said: ’My father’s side of the family are Londoners. So I spent some 15 years in the capital working for different people.

’For instance I did a two year stint for Gordon Ramsey at his Michelin-starred Aubergine (in Chelsea). the Oxo Tower (on the South Bank of the Thames). He said Gordon Ramsey was in many ways just as colourful off-screen as he was in numerous TV reality shows such as Hell’s Kitchen and Kitchen Nightmares.

He added: ’And I went travelling to New Zealand where I worked for about three and a half years.’

He added that his chosen career as a chef was a ’great job’ and he loved the challenges involved in running a kitchen.

He once leased an 11 bedroom inn which he ran in the Cotswolds for several years, which is where he met his partner who is now involved in a cleaning business in the island.

Looking forward to his new role at the Douglas hotel he said: ’We’re moving into a fantastic new era here at the Regency and I’m delighted to be on board.

’And we’ve got a great team working here.’

Regency general manager Tim Baggaley said: ’Richard brings an abundance of passion and experience to the table. The restaurant within our hotel is an extension of our offering so customers can expect the same standard of service the hotel is renowned for. We look forward to welcoming guests both old and new to try our new look, new taste and new approach.’

Mr Baggaley said there had been a ’significant investment’ at the Regency in the restaurant, bar and reception areas reflecting confidence in the business and also the economy of the island.