Jahdre was born in Bermuda but lived in the US from the age of 15. He has some great memories of life in Bermuda and the interesting dishes his family would prepare such as cod fish and potato for breakfast on a Sunday. It was his grandmother’s cooking that initially inspired his interest in combining flavours and ingredients to create delicious meals.
Shortly after moving to the US, Jahdre enrolled for Catering College in Florida, excelling in his studies whilst working part time in various kitchens to gain experience. Once qualified, Jahdre moved to London and took his first professional job as a Commis Chef at The Savoy under Anton Edelmann, where he quickly progressed and moved up to the position of Chef de Partie.
From The Savoy, Jahdre moved onto some well-known restaurants including Rules, the Oxo Tower, Novelli in the City, The Ritz and the London Capital Club. These experiences provided him with the confidence and classical training to gain positions at renowned restaurants in Australia such as Guillaume at Bennelong in Sydney, The Melbourne Wine Room and Millswyn in Melbourne where he was Head Chef.
In May 2013, Jahdre and his wife Amanda opened Haywards Restaurant in Epping, Essex. The restaurant offers modern European fine dining cuisine in an elegant and sophisticated environment, using the most local and seasonal produce available. The restaurant has gained some outstanding reviews, was mentioned in the Michelin Guide 2015 and won Best Fine Dining Restaurant and Chef of the Year at the Essex Tourism and Hospitality Awards 2014.