I believe I am a driven and dynamic Chef, who thrives on challenges and seeing projects through to successful completion. I have always had the passion for cooking and creating from a young age, coming from a family of culture and food admirers.
Furthermore my passion for food has allowed me to be diverse in global cuisines including restaurant concepts, café’s and banqueting in which is my biggest strength.
The businesses I invested love and time in over the past 29 years are all five star, well recognised hotels internationally. As well as working for Hotels, I had the pleasure to lead her Majesty state banquets as well as projects including presidents, diplomats and high end celebrities within the London Olympics.
As an Executive Chef I also have the responsibility to recruit talent, train and mentor throughout different outlets within the kitchen. This includes overseeing apprentices and managing their development throughout their placement.
Moreover I believe having a good work life balance is fundamental for happiness and success as this leads to profit and staff retention. I trust the activities held with my team demonstrate this, and include field trips masterclasses, menu tastings with suppliers, and departmental outing.
In addition, the work labour and food cost are key responsibilities to the business and my daily routine. I am responsible for the planning and execution of the profit and loss within the food and beverage department. These figures are normally reflected in weekly meetings and I am always expected to have a summary of our expenditure.
The menu execution derives from my local resources and seasonal produce as I believe as it is a social responsibility to help the local farmers and resources, however mainly to provide the luxury experience for guests.