What is the name of the current restaurant you work at and how long have you worked there?
Four Seasons Catering, in business since February 2019.
Give a brief overview of your career.
Started working in my dads pub from 12 years old, went to college for 3 years and worked full time at Coombe Abbey Hotel, 3 rosette restaurant. Moved to Cardiff, then Bath/Bristol, Gloucestershire & back to Bath working in hotels, restaurants and then an events company. That’s where I found my most enjoyable role, event catering. Moved to South Wales 13 years ago, worked for a high volume wedding caterer as development chef, which then led me on to running my own business.
Where did you learn your skills/culinary education?
Coventry, Henley College & Coombe Abbey Hotel.
What do you enjoy most about being a chef?
Bring smiles to peoples faces when they eat my food.
Which of your dishes are you most proud of?
My afternoon tea range that I have been delivering through the pandemic has made me proud, my reputation is well and truly out there now!
How do you come up with new dishes?
I look at trends and at what I can take from that trend and make it spectacular.
Who was your greatest influence?
My dad, he was always in work when I was growing up. But I get that now, its hard to get to where I am now!
What is your favourite cookbook?
Its more of a story than a cook book, White Heat by Marco Pierre White.