I have always had a passion for cooking, baking in particular.
Through talking to a friend, I got the opportunity to join the Toorak Hotel in Torquay, where I worked under the guidance of Nick Coombes, who himself had a classical training at places like the Salcombe Harbour Hotel, and led the Toorak Hotel to obtaining its first AA Rosette.
After eight and a half years, I decided that I wanted a new challenge, so I joined rockfish, working under celebrity chef Mitch Tonks, Kirk Gosden (Exec Chef) and Kyle Williams.
Kyle had come from a fine dining background including Claridges and working for Gordon Ramsay. Kirk had owned restaurants in the Caribbean. It was at rockfish I discovered my passion for cooking with the freshest seafood and it’s something I enjoy to this day.
At this moment in time I’m currently Head Chef at The Hideout in Taunton, which is part of a new Greene King brand called Chameleon, which is branded more towards street/urban food and has cool features like shuffle boards (come give them a try) and independent craft beers.
My plans for the future are to open my own restaurant and put Somerset on the culinary map as there aren’t many places around Somerset; Think Filipino mixed with modern European and that will be my food!