As an Executive Chef with extensive experience both in fine dining restaurants and onboard motor yachts, I have refined the art of fine dining, incorporating global influences, latest techniques, and creative flair. This is my passion not just a job, and this is reflected in the quality of dishes I plate. I lead my team with direct, clear communication, encouraging the input of each member. Every chef brings different ‘flavours’ to the team and shared knowledge can unlock innovative ideas and techniques.When working in a fast-paced environment, especially for those with a discerning palette, maintaining a level head and calm yet focused drive, is essential to the consistent delivery of quality cuisine. With being highly organised and detailed in planning, I ensure smooth kitchen operations, a high performing culture, and ensure that the necessary preparations are in place in a timely manner. My versatility in the kitchen sets me apart from other chefs. Being current with cuisine and global expectations and influences, has broadened my technical skills and insight into the delivery of a global dining experience.EXECUTIVE CHEF:• 16 years experience and a strong track record of success as head chef on luxury super yachts travelling throughout Europe, America, Asia, and the Pacific• Became a qualified Chef (Edinburgh Telford College) while progressing from commis chef to head chef for the stylish Edinburgh based Montpelier Group. (www.montpeliers.co.uk)• Skilled in preparing regional dishes and modern fresh, vibrant global cuisine, nostalgic dishes for special occasions, themed menus for extravagant parties, and relaxed beach BBQ dining• Specialist skills in nutrition and dietary requirements• Extensive experience and success in high-end fine dining restaurants and in own catering business• Passionate, creative, hardworking, committed to professional excellence and to consistently exceed customer expectations by preparing exceptional quality and beautifully presented dishesMANAGEMENT:• Have been responsible for up to 50 chefs, ensuring smooth operations, clear expectations, and quality control• Extremely detail oriented in all facets of running a kitchen / galley• Respectful of confidentiality, ensuring respect and professional performance of duties• Budget preparation and management• Recruitment, training, and management of staff in diverse kitchen environments• Health & Safety management• Ordering of supplies, materials, and ingredients as per menu plan• Inventory management and control• Ensure the kitchen is clean and organised
