What is the name of the current restaurant you work at and how long have you worked there?
I work for Gategroup the worlds largest global airline caterer, and the best!
Give a brief overview of your career.
How long have you been working for Gategroup?
3 ½ years
Which are your most important career milestones?
The start of my career with Gordon Ramsay at Claridges gave me the foundation to build a strong career early on. I then went to Dubai to run Gordon Ramsay’s Verre in the Hilton Dubai Creek. Working with different nationalities and cultures was an invaluable part of my development. The third milestone was my return to London to run Maze by Gordon Ramsay, which held a Michelin star for ten years. Two of those years were under my tenure as the Executive Chef and two of the proudest years of my career.
What inspired you to become a chef?
I became a chef by accident! I was studying film and photography at the time and had been working in bars and at events. One Christmas there was a shortage of chefs, so I ended up working as a chef plating starters at a banquet for 2000 people. I loved it, and haven’t looked back since.
What do you think makes a successful chef?
Success is measured by the smile on your customers’ face – no accolade, trophy, star or rosette gives a better measure of success than that.
How did you come to work in the airline catering industry?
Having been fortunate to have achieved so much already, I was ready for the next step in my professional development. I thrive on a challenge and airline catering was an unknown entity to me. Another opportunity to learn!
If you were to describe airline catering in one sentence, what would it be?
Challenging, driven and ever-changing.
Where did you learn your skills/culinary education?
I went to Westminster Kingsway college and did my qualifications while I was working at Teatro.
Who was your greatest influence?
Gordon Ramsay of course, I also took huge inspiration from Gary Rhodes, Charlie Trotter and Thomas Keller.
What is your favourite cookbook?
I have so many! My absolute favourite is Gary Rhodes, new British Classics I think this book for me set the benchmark for how British cuisine has developed into a world of its own.