- In the role of Executive Head Chef for leading seafood restaurant group Loch Fyne I have been an integral member of the team from start-up to the successful opening of the 42 successful sites- Loch Fyne is a quality seafood restaurant group serving fresh produce cooked to a high standard with an average t/o of £1.5m per restaurant p/a. - Reporting directly to the board of directors I have full responsibility for developing profitable growth alongside providing a significant investment opportunity for the future and subsequent sale of the group to Greene King in 2008- Responsible for the recruitment, training and management of 42 Head Chefs with the assistance of 3-Area Chefs- Full accountability for all Menu planning, design and development- Dealing with all back of house purchasing including, small wares, chemicals, linen and all initial opening costs for new sites with a purchasing budget between £10-£12m per annum- Working with and managing suppliers for new and bespoke products- Responsible for the kitchen design upon installationImplementing stock control systems in new and existing sites, and maintaining 70% GP

- As the Head Chef and Patron of The Loft Restaurant, led the establishment to achieve 2AA Rosettes within the first 6-months, in addition to maintaining consistently high standards during difficult winter months as a seasonally driven business.- Responsible for the overall design including the kitchen and restaurant in addition to purchasing furniture and lighting aspects- Responsible for all office procedures, stock systems, menu design

2AA Rosette, 120 cover restaurant with brigade of 17 Chefs

1 Michelin Star, 3AA Rosette, 60 cover restaurant with brigade of 7 Chefs

2AA Rosette, worked in a brigade of 8 Chefs

1 Michelin Star and 5 Red Stars, 90 cover restaurant with brigade of 30 Chefs

Seasonal position, worked in a brigade of 20 Chefs

Received a basic grounding of each section within the kitchen