A COLLEGE has paid tribute to a popular celebrity chef who was patron of its centre for food studies.

Gary Rhodes, 59, died at his home in Dubai on Tuesday.

Although he grew up in Kent, Rhodes had a strong connection with Essex and Colchester in particular.

In 2002, he opened Colchester Institute’s purpose-built multi-million pound Centre for Hospitality and Food Studies, of which he was a patron.

A spokesman for Colchester Institute said: “We are saddened to hear the news of Gary Rhodes passing. Gary has been a great friend of Colchester Institute, having opened our Centre for Hospitality and Food Studies in 2002 as patron.

“His influence in British cookery will be remembered by all at Colchester Institute and continue to inspire our upcoming chefs for years to come. Our thoughts go out to the Rhodes family at this difficult time.”

Rhodes shot to fame in the Nineties as one British cuisine’s first household names following the soaring success of the television cookery show format in the 1990s.

Known for his likeable on-screen persona and trademark spiky hair, his culinary credentials were unquestionable.

After leaving catering college he learnt his trade as a commis chef at Amsterdam Hilton before running Michelin starred restaurants.

He had two restaurants, Rhodes 2010 at Le Royal Meridien Beach Resort and Spa, and Rhodes W1 at the Grosvenor.

In a statement his family said: “The Rhodes family are deeply saddened to announce the passing of beloved husband, father and brother, Gary Rhodes OBE.

“Gary passed away last evening, Tuesday November 26, at the age of 59, with his beloved wife Jennie by his side.

“The family would like to thank everyone for their support and ask for privacy during this time.”

Many of the world’s most famous chefs have also paid tribute to Mr Rhodes since his death was announced.

Gordon Ramsey said on Twitter: “We lost a fantastic chef today in Gary Rhodes. He was a chef who put British Cuisine on the map.”

Jamie Oliver added: “Gary was a fantastic chef and incredible ambassador for British cooking, he was a massive inspiration to me as a young chef. He re-imagined modern British cuisine with elegance and fun.”