I am currently working as Head Chef in the EDF offices, Gloucester.I lead a team of 5, who look after the staff cafe and hospitality department. While working here, we have retained the contract for Amarark.I also made it to the final of the Aramark Chef of the Year competition. Sadly it was unable to go ahead, due to the current pandemic.

I worked in several pubs, restaurants and hotels in the cotswold area.

I joined on a temporary basis, where I was assisting the owner/chef and worked with a small team of staff. As trade increased due to my skills, the owner employed me permanently as the Head Chef. In recognition of my efforts at the restaurant, my recipes were included in the ‘crumbs’ magazine. In addition, we gained entry to the Michelin BIB guide, whilst I was Head Chef.

I started in 2008 as a Sous Chef, at their Cancer Research site. In 2010 I was Junior Sous Chef at their Knight Frank site. I moved on to a Head Chef role in 2012, at their client GLG Partners. I then moved on to Trowers and Hamlins in 2014, where I had the Head Chef role.

I worked for long periods at Kensington Roof Gardens. I also had stints at the Fishmongers Guildhall.

Sous Chef at their client, Standard Chartered Bank. I was employed in a brigade of 4 chefs. We catered for 350 people. I assisted the Head Chef with stock taking and ordering.

Focus on the garnish and sauce section.

Experience with the larder and sauce sections.

2nd commis- Demi Chef, at Intercontinental Hotel- Mayfair (no longer operating).I received 2 promotions, and was nominated as employee of the year.