Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
International cuisine from a michelin starred background. Influenced by French classical cuisine and then fused with British and Asian experience.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My earliest memories are of the incredible smells and unbridled joy I felt when I stayed at my grandma's house. She cooked simple but delicious meals filled with care attention and love. Aged 12 she began to share her recipes and techniques with me and I started to cook on a regular basis at home for myself and my mother. Aged 15 I started to work in a famous country pub restaurant on the southern coast of England washing dishes and assisting with basic preparation. I was lucky to receive tutelage and guidance from a fine chef there who inspired me to go to catering school in Westminster and to then complete a stage at Le deux maggot in Paris which was a one Michelin star property where i stayed for one year. My culinary education and training continued at Le Caprice in London and then the Ivy where i worked through the ranks progressing to a senior chef position. I joined with The Orrery and worked under Chef Chris Galvin to achieve a Michelin Star. I progressed to the Gordon Ramsey group where i worked at Le Petrus (2 star) and the Savoy Grill (1 Star) holding very senior positions in both restaurants. I opened my own restaurant in Brighton UK and managed to showcase a mix of molecular gastronomy with signature organic ingredients achieving many accolades and awards. Once sold I opened a large pub restaurant and small boutique hotel in the British countryside winning 3 AA rosettes for the cuisine and several awards for the unique standard of the rooms and gardens. I moved to Dubai in 2012 to work with Roberto's restaurant in DIFC and to set up the Urban Bistro organic cafe concept. After 2 years I am now a senior development manger within Abu Dhabi National Hotels. Having now progressed through many layers of corporate catering I find my style has changed over time to be a little less fussy but without ever compromising on the integrity of the ingredients of the dishes. Organic meats, fish and vegetables are absolutely crucial to me and I have explored many areas of supply and production in the middle east. I now oversee a large catering company in Abu Dhabi where we cater for over 2000 people daily.
No description provided.
Abu Dhabi National hotels
Senior Development Manager (Apr 2014-Now)
Roberto's and Urban Bistro, Dubai
Executive Chef (Jun 2012-Apr 2014)
Chef/Patron (Jan 2010-Apr 2012)
Abu Dhabi - United Arab Emirates
Travel: 500 kms