Head Chef and Head of Carering for Cambridge Center for Six Form Studies. Since September 2010 I have been leading a catering team of 16 members. We cater for a six form collage in Cambridge. Our students are from all over the world so there is a variety, of tastes to cater for. My produce is fresh and locally sourced.

I have set up Executive Chefs as a vehicle to capitalise on my vast network of relationships and opportunities for private catering functions. However this is not my chosen route for a career development, I have recognised that I wish to work and grow my talents further with a team of talented people where my experience can be greatly valued.

Through my natural talent and expertise I was afforded the opportunity to relocate my business and family to Marbella in Spain. I acquired a 120 cover restaurant which required revamping and reenergising for a new style of clientele. I gained a great deal of insight in running a restaurant needing a more European flair and the skills required to overcome cultural differences in a foreign country. Marbella is a continuous highly competitive market and required new and innovative ideas to attract clients to the restaurant, these included: • Writing for a local magazine as a “Seasonal Chef” providing simple and fresh family meal ideas.• Radio interviews as “The Seasonal Chef” providing insights to my experience and sharing my knowledge.• Working with local producers of fresh vegetables, meat and fish.• Networking with the local business and government community.• Delivered real passion and enthusiasm and enjoyed delivering innovative and creative menus cooked with flair and imagination.

I opened The Watermark restaurant in 2003, witnessing a lifelong ambition to create something very special in the picturesque village of Eynsford. Seeing a gap in the market of busy commuter families wanting a little more than pub grub, I built a thirty cover restaurant offering seafood and game in a relaxed stylish environment. I was awarded "Best Restaurant in Kent 2006" 2nd prize. Became the writer of "The Seasonal Chef" a Kent based magazine.Regular appearances on Radio Kent, as a professional guest for culinary insight.All our produce came from local suppliers and markets, including Billingsgate where I chose and purchased the produce on a weekly basis.Recruited and trained all staff for front of house and kitchen dutiesKept up to date financial accounts, inclusive of stock management and waste management.

Headhunted to create and make a dramatic difference as a value add to the golf member's experience. I changed and shaped the entire presentation of the club and its value proposition through the menu offered to the golfers and corporate visitors. - Created and developed a range of breakfast, lunch and dinner menus.- Increased the profits by 600% and turnover by 435% within the first year, through procurement, staff efficiency and effectiveness.- Recruited and developed a team of 10 chefs.- Attracted new clientele through private banqueting from business seminars & private wedding functions.- Gained experience in menu planning, stocktaking, staff planning and clientele behaviour.

I was based at the head office/kitchens at Northolt, my duties included running and leading a small brigade of commi chefs, giving direct orders and insight to their everyday duties. I gained a sound foundation of staff communication and organisation, basic stock and ordering control.Due to my success I was promoted to Assistant Chef at Tallow Chandlers and worked within the Livery hall circuit, producing a fine banqueting experience for exclusive clientele. I gained invaluable experience in the needs and demands of the kitchen set by the expectations of the clients. I supported the Head Chef in menu planning, staff management and stock control and ordering in a highly competitive catering company.

Whilst training at college for City & Guilds for catering I was afforded the opportunity to work within and alongside some of the country’s leading chefs who passed through the restaurant. I found my flair and passion for food from the owner and his entrepreneurial approach to cuisine and client management.