Member Info
How long have you worked at your current restaurant?
I have been at the Gannet for 4 years since august 2018, I started as a commis chef after finishing my HNC in professional cookery from HATA (hospitality and tourism academy) at UHI moray, in Elgin. I have worked my way up through hard work and focus to be the sous chef from early this year.
Where did your passion for cooking come from and where did you learn your skills?
My passion for food and cooking must have come from my parents as they were always in the kitchen teaching me and my brother how to cook from a young age and showing us the importance of healthy food and diet. This progressed into a desire to be a chef when I started working in the local pub restaurant at the age of 15. Here I got the opportunity to help out in the kitchen, this lead to me attending the HATA at UHI Moray to stud and achieve my HNC after I finished secondary school.
What do you enjoy most about being a chef?
There are so many things to enjoy about being a chef, from the excitement and adrenalin you get during service, to the opportunities to work with some great chefs and colleagues over the years.
