Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My Passion for cooking started at a very early age. I remember helping my mother on Sundays with the roast and making cake for my family and guests who were visiting. I have worked throughout the Food Industry Picking up skills and knowledge from the different establishments. I started as a trainee Chef and have been constantly working my way up the career ladder. My deepest passion is for Oriental Cooking which came after working at the Crockford Casino in London. I have always been interested to know much more about this style of cooking, so I brought books, but this was not enough so I took up classes and started visiting foreign countries on holiday. I like to learn about the different cuisines in the places themselves. I visited and worked in New Orleans where I first tasted Cajun food, I also visited California where I experienced Real Mexican cooking. It was a great enrichment to visit all the different countries and taste the vast range of ethic dishes from around the world, I would then try a master all the dishes when I returned home. As your Personal and Private Chef my aim is to bring a high class standard of food to your home, allowing you and your guests to enjoy yourselves with no fuss or stress from anything. I only use the highest quality produce and I am happy to talk about any other dishes or ideas you may have to make your night perfect.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
From the age of 8 year old I have always had a p for cooking, I use to help my mother with the Sunday roast when family would visit and bake cake and biscuits for afternoon tea. My first full time work was at the Park Lane Hotel this was a the time the only private family own five star hotel in London, the family also owned the Ritz hotel which I also work at when they was short of staff. Whiles working at the park lane I was sent to catering college, for four year day release to improve my knowledge and experience as a chef, I work for the Park Lane for Five year. I took a future three more year to master the art of Buffet and larder work, which included butcher work and how to create the prefect buffet display. After my seven years of studding I started to move around the industry pick up many different method of cooking from around the world. When on holiday I always venture off to local restaurant away from the tourist to try and pick up recipes of the local cuisine then try a master it on my return home, I would then as my own little touch being careful to keep to the original recipe and taste. Throughout my career as a chef I was able to pick up a great knowledge and experience of authentic cooking from around the world from “far east, middle east, Mexican, French, Asian, and Cajun.”
Battersea and Lewisham Catering College
Treanee Chef (Sep 1976 - Jul 1981)
I took catering college whiles at the Park Lane Hotel, this was a day release for four year then future three year to master buffet and larder work, when I started my cater career this was the side of the industry I wanted to get into to create wonderful buffet display work.
Park Lane Hotel
Commis Chef (Dec 2014-Now)
This was my first position where I was a trainee Chef, while I was working here I also began at a Catering College.
Crockford Casino London
Chef (Oct 2012-Now)
This is where I got my passion for oriental cooking, it led me onto travelling around the world to really experience the cuisine.
UK private/organiser (Jun 2007-Now)
During the Wimbledon Championship at the All England I would work as a private chef / organiser for Tennis Australia which I still do, working as a private chef / organiser with Tennis Australia I was able to travel with the Davis Cup Team to take care of the catering side, I recently travel to Uzbekistan with the team, which was a great experience. As a private chef/organiser I take charge of the day to day running of the house which tennis Australia rent during the two week of Wimbledon.
All England Lawn tennis Club
Chef for the Members Dining room (Apr 2000-May 2014)
I had recently be working for the All England Lawn and Tennis Club in Wimbledon, I was brought in to bring the member dining room food up to date, not know anything about Wimbledon and its standard I set out to create what I think would be the best food standard for the members, I achieve good report and feedback for all the member. I stayed with the all England for fifteen years.
London, United Kingdom
Travel: 100 kms