What is the name of the current restaurant you work at and how long have you worked there?
The Brassiere at The Royal Kings Arms in Lancaster as Sous Chef. Covid-19 closed the last place I worked as Head Chef.
Give a brief overview of your career.
I spent time in the army after I left school, but after five years I had to leave due to health issues. Since leaving the army I was looking for a career that is as exciting and intense. I walked into a kitchen and asked to start at the bottom and work my way up. Since then I have worked all the way up to Head Chef and worked in Lancashire and The Lakes up to 3 rosette standard.
Where did you learn your skills/culinary education?
Completely self-taught. I started as a Commis Chef and worked my way up to Head Chef after years of research, hard work and determination.
What do you enjoy most about being a chef?
The thrill of service and the bonds you form with in your team. There’s always something new to try or do in a kitchen, always learning and striving for more.
Which of your dishes are you most proud of?
Seafood and fish cookery is a big part of my cooking, so much you can do and use.
How do you come up with new dishes?
Research, sleepless nights and always finding something new. Food is an addiction to me not a career.
Who was your greatest influence?
I wouldn’t say I have an influential person I was influenced by the industry.
What is your favourite cookbook?
Fish and Shellfish by Tom Kitchin.