How did you start your journey?
As a versatile young chef with over five years experience in professional kitchens, as well as a college background, and having completed a BA (Honours) in Food and Professional Cookery, Chris is passionate about sourcing the best local seasonal ingredients available. Working in an extensive range of establishments, in and out of London, Chris has worked with some of the best chefs of his generation, gaining knowledge and confidence to be able to actualise his dream of bringing restaurant quality food into the privacy of individual dining rooms at affordable prices. His resumé includes a one Michelin starred restaurant, two Rosette hotels, banqueting, fine dining and a Thai restaurant, as well as a stint in Gordon Ramsey Holdings. Chris aims to create a menu to please everyone's palate, but if clients should wish to make changes, request dietary requirements or otherwise then please feel free to contact him.
Where is your cuisine inspired from?
I'd grown up in a house full of food, although no one in my family was employed as a chef, someone was always cooking something delicious. In a small village in North Yorkshire, I'd have friends who grew fruit and vegetables, went hunting and fishing, so I learned how food was produced and processed form a young age and fell in love with it all.
Self employed | Personal chef | 2016 - Now
Chef | Bread Street Kitchen | 2014
Pastry chef | The Glasshouse | 2013 - 2014
BA Honours in Food and Professional Cookery | University of West London | 2013 - 2016
Level 3 Food and Professional Cookery | City and Gulids | 2012 - 2013
What is your Cancellation Policy?
Strict - No refund after booking is made
What languages do you speak?
No description provided.
How far can you travel?