What is the name of the current restaurant you work at and how long have you worked there?
I am currently the CEO and Culinary Director of TLC Gourmet, Part of the The Leatherbarrow Corporation Holdings. This aspect of the business has been operation since the beginning of 2018, with interest in The Middle East, Egypt and America. I am also International Culinary Director for The Bahamas Trading Company and HospitalityDC.
Give a brief overview of your career.
I liquidated and sold my first business in 2017, Pastry Development after working in Michelin-starred restaurants, private catering and for UHNWI and Royal Families. My career so far has been one of many experiences and accomplishments including chocolate innovation chef of the year, pastry inspiration award, pastry chef of the year, master chocolatier awards, and to more recently winning the coveted European business elite entrepreneur of year 40 under 40. I have achieved three masters degrees and am working on a fourth. With business, nutrition, world cuisine, and bakery & patisserie culinary Arts.
Where did you learn your skills/culinary education?
Colchester Institute, CIA – America, Swiss Academy.
What do you enjoy most about being a chef?
I have been a chef from a very young age and been lucky enough to experience many aspects of chef life from no sleep and social life to the rewards and accomplishments of perseverance. But my favourite would still be the endless possibilities of food I am learning still everyday and applying what I know to the grow and develop my own businesses and to also give something back to those looking to enter the industry for the first time or those in the industry looking for inspiration.
Which of your dishes are you most proud of?
I had many proud moments in my career and to pick one is impossible, but I think a very high ranked would be the dish that won the chocolate innovation chef of the year then sent me around the world and gave a huge insight into the process and harvesting of ingredients and the ways of life of those farmers and growing that many take for granted.
How do you come up with new dishes?
Coming up with a new dish is a challenge at times and others is easy it is about the frame of mind and thought process applying flavours you know a love and seeing how you can adapt skills, process and traditional methods to create something that no one else is doing yet and try to be ahead of the trend so you can push the boundaries and modern and traditional gastronomy.
Who was your greatest influence?
Jason Atherton, Tom Aikens, Cary Docherty, Alan Roux and Michel Roux Jr.
What is your favourite cookbook?
It is not a cookbook as such but is used in the art of creation – Flavour Thesaurus. Although Tom Kerridge once left me a very inspirational message that I looked at every time I fell in a hard spot.