My roles at The Hope and Anchor have included menu and dish development, training and educating apprentice chefs, interviewing and hiring potential candidates as well as attending weekly financial meetings, substantially increasing the gross profit for the kitchen.

I was part of the pre-opening management team for the Abu Dhabi Edition Hotel. I worked alongside Tom Aikens in the opening of three signature restaurants (The Oak Room, The Lounge and The Library Bar). I was responsible for interviewing and hiring chefs of all positions for the three restaurants, dish costings, menu development and ordering kitchen equipment. Once the hotel had opened, I acted as head chef for all three of the restaurants, ensuring continuous staff training and development, dish tasting, attending and contributing to weekly financial meetings and ensuring significant increase of GP across the kitchen costings across the three restaurants.

During my 10 years at Winteringham Fields, I gained a wealth of experience, working up through the kitchen from Commis Chef to Head Chef in 5 years. Throughout my time as Head Chef, I was in charge of menu development for taster menus, sourcing local ingredients as well as being in constant communication with our gardening and planting team to ensure we had the freshest home grown ingredients, kitchen design and service planning, costing and ensuring to increase GP across the kitchen amongst many other roles. I also was awarded Hull Daily Mail Food and Drink Awards 'Young Chef of the Year' in 2018, an achievement which I am extremely proud of.