My first kitchen experience began with an apprenticeship at Paris House Restaurant – Woburn, under Peter Chandler. He was a Roux Brothers apprentice himself so French classical style was the order of the day.
Eager to learn more I moved to London to Work in the restaurant kitchen at Claridge’s of Mayfair with John Williams, where I developed my skill base and passion for creative, seasonal cookery.
Being the youngest in the brigade it was tough to gain respect from the team, but with a ton of hard work I ended up working all sections and finally running the larder
Finally I moved to ISS Food and Hospitality and work as a Chef Director, sharing knowledge and mentoring junior chefs of the future.
My real foodie passions are passing on knowledge, simple unfussy cooking styles and fab seasonal produce.