As Head Of Food, I serve as the linchpin for various pivotal facets of our restaurant operations. My role is a dynamic blend of responsibilities, encompassing the meticulous implementation of health and safety protocols, the oversight of a robust food safety management system. Leading the charge on new restaurant capital projects, I ensure seamless execution from inception to completion, collaborating with cross-functional teams for timely and cost-effective delivery. Reacting promptly to maintenance needs is a key focus, alongside strategic oversight of the entire company's procurement processes circa £12m, excluding beverages. I also manage chemical purchasing, ensuring adherence to safety and environmental standards. Taking a hands-on approach to back-of-house recruitment, I collaborate with our senior team to attract and retain our top talents. My involvement in shaping business strategy includes identifying operational improvements and efficiencies. Furthermore, and not to forget, I play a pivotal role in menu development, infusing innovation and profitability into our culinary offerings while staying abreast of industry trends. In essence, my comprehensive role is integral to maintaining operational excellence and driving the ongoing success of Ego.

Executive Group Head Chef at Ego & Rocket Restaurants. Running multi brand restaurants nationally, working with a fantastic team of over 120 chefs delivering great quality food consistently!

An opportunity to work more in the retail side of the catering business. Working with a group of talented chefs to create the menus for the eatover bars and restaurants in the food halls at Selfridges stores

Working at the Mirabelle, Que Vardis in London and also at the River Room inside Rocco Forte 5* Lowry hotel in Manchester for MPW

A stunning experience working in one of the best restaurants/hotels in the country, Le Manoir Aux Quat Saisons working under Gary Jones and Raymond Blanc.

This is where i started my catering career with Raymond Blanc involved in the new opening of Le Petit Blanc working with a team of 18 chefs under the guidance of Steven Burman and then David Woolfe.

Started washing pots at this very busy gastro pub slowly over time moved my way up to peeling carrots, cooking steak etc