My career so far has mostly been in front of house and bar management, for 13 years in fact before I moved into kitchens around 5 years ago.
I’d grown up with a love of food and cooking and was a keen home cook and always had to order anything they seemed out of the ordinary on a menu from a young age. Watching the likes of Gary Rhodes and Anthony Bourdain really sparked my desire to become a chef.
I’d worked odd shifts in kitchens due to short staff etc but never had the chance to work in one fully, until one day the opportunity arose and I started my first chef role in a pub kitchen in New Romney at the age of 28.
At base I am self taught, now I’ve been lucky enough to work with many amazing chefs and learn more each and every day.
I ended up working at Samhpire in Whitstable for a few years, which is where I really cut my teeth and found my style, creating my own dishes for the menu for the first time.
Later I had the opportunity at my first Jr Sous role at The Duke William in Ickham, helping with menu development and training, before I found myself with the offer to work as Jr Sous at The Dog at Wingham; a stunning two rosette pub with rooms. The team are young (apart from me), ambitious, creative and passionate. The food is completely varied and cannot be pigeonholed. Everyone from Commis to Head chef have a say in the menus, we’re all from different backgrounds and have different styles and tastes, so we collectively come up with exciting new dishes.
In November 2020 I started working with Allister Barsby at the three rosette Hide & Fox as Sous Chef.
I am an ambassador for The Burnt Chef project, an initiative to open dialogue, support catering workers and ultimately end the stigma surrounding mental health issues in the industry.