Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My style of Cookery is simple and rustic yet flavourful with lovely textures. Experienced in global cuisines & with flavours from around the world, infused into a modern contemporary style of art, for my client & guests to experience & indulge in the freshest & best form of fine cuisine, nothing store bought including Pastry & desserts prepared at your venue.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I learnt to cook at a very young age, when i was left alone at home due to personal troubles my parents had to go through at the time, this inspired me to refine the methods i used, and to correct myself and achieve what i was looking for, perfecting my art from a young age by experimenting. I took various steps after errors I made, this was the starting point, after achieving the same taste that once my parents or guardians had made in a dish which I considered a great success at that time. After completing my Culinary & Hospitality education I worked for a chain of hotels at the Front desk, I was put on the Night shift where I had to step in to accommodate an in-house guest Order after the Chef had called sick, using my skills and knowledge and being creative I was able to impress the guest, that gave me a great deal of satisfaction at the age of 20. Since that time I opted to enter the kitchen to explore the hidden talent within myself and went through a very steep learning curve, from entering to culinary school & from working with different personalities in a Brigade to working in different departments. Now I am an accomplished Chef who has worked in several catering settings from corporate catering, to fine dining restaurants, schools, hospitals, private parties & events, luxury hotels, bakeries, food production units& for some of the well known chefs, such as chef Michel Roux Jr, Heston Blumenthal & Chef Giorgio Locatelli. I also have managed a Brigade of 16 Chefs as a Head Chef and done several Hotel launches in London for Kitchen Setup and instigating operation.
The European Safety Bureau
Head Chef (Oct 2016 - Now)
Food Safety, First Aid, Health & safety, Food Allergens
Food Standards Agency
Level 3 Food Safety & Hygiene for supervisors (Feb 2015 - Now)
Alpha Consult Ltd
Casual Private Chef (Jan 2017-Now)
Currently on assignments for Alpha consults as a relief chef in various Hotels & catering location, including private catering, corporate catering, Hospitals, Hotels, schools & other event venues as relief chef on Pastry or sauces.
Royal AirForce Museum
Head Chef (Feb 2016-Dec 2016)
Head Chef at the RAF Museum in Hendon, Contracted by Centerplate UK. (February 2016 – December 2016) Employed by Centerplate UK as a Head Chef to run the (E.A.T Restaurant) and food outlet (wessex Café) that offers Breakfast Lunch and afternoon tea, I’m solely in charge to cater for events for the Air force cadets, external fine dining dinner parties and private corporate events, ranging from100 to 1500 guests for canapés, bowl foods buffets and à la carte menus. Managing a kitchen Brigade of 6
Head Chef (Feb 2014-Nov 2015)
Hospitality Head Chef for Various sites around London for Baxterstory Contract Catering, British Airways, Swiss Re, Financial Times, Bupa Hospitals, CitiLit. Etc working in a floating relief team. main duties include Menu & Event Planning, Staff training in Pastry, Liaising with Client requirements, Costing, Procurement, Stock control, Recruitment, Cookery, Pastry, Hospitality & Fine dining Events, Health & safety, Staff training & supporting the Development chef in new site setup.. Etc..
Hyatt Regency - Churchill London
Head Chef – Banqueting (Jan 2012-Dec 2013)
Managing a team of 6 chefs, producing with the best quality sourced for high volume buffet catering to a'la carte functions & events to fine dining & hospitality events, I achieved a Food GP of up to 74% achieved in the latter year in 2013 before departing from the hotel for a newer & better challenge.
Bloomsbury Park Hotel – Thistle London Holborn
Head Chef (Jul 2010-Dec 2011)
Bloomsbury Park Hotel & The Kingsley Hotel which are Thistle associated hotels with 95 stylish rooms located in the heart of London Southampton row Holborn & Bloomsbury Way. I was responsible for managing and developing my department staff also recruiting and training other junior kitchen employees, and for consistently delivering high quality food in all areas of the business. Maintained a keen eye for detail, and high standards of hygiene, ensuring staff members are adhering to health and safe
London, United Kingdom
Travel: 160 kms