Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Modern British with influences of french, thai and middle eastern
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I studied at college for 3 years gaining all qualifications to learn to be a Chef. I then travelled all over the world gaining valuable experiences, working in the Channel Islands Australia, Thailand New Zealand and Barbados.
Bolton Metropolitan College
Cookery School (Sep 1988 - Jun 1991)
Private Gourmet Chef
Director and Private Chef (Jan 2012-Now)
Based in Greater Manchester,covering all areas,Cheshire, Merseyside,Midlands Oxfordshire,Hampshire, east anglia and London,and Abroad Providing bespoke dinner partys using fresh seaonal local produce, Clients include Televison personalities, Premiership Footballers and HNWIs
1st Serve Promotions
Private Chef (Jan 2011-Jan 2012)
Preparation of gourmet dinners in private high end clientele houses(,Ainscough Crane Family, Joe Hart, James Milner,) September 2010- Berkeley Scott- relief chef Daily assignments, cooking at 5*lowry hotel, Hilton hotel,and mint hotels.
Head Chef (Sep 2008-May 2010)
Working with company director to set up a professional kitchen Devise challenging and exciting weekly changing menus Key achievements Recent visit from Manchester Evening News food critic resulted in a write up and photographs in the Friday evening issue of MEN City Life 4/5 Over 400 votes received for The Good Food Guide Restaurant of the Year Competition 2009/2010 . Entry in to the good food guide after 9 months trading Bolton evening news review 16/20
Bella Luce Hotels (Jul 2007-Aug 2008)
Bella Luce Hotel/les doueurves hotel/fleur du jardin hotel 4* Key responsibilities Full control of designing a new professional kitchen during hotel refurbishment. Interviewing, assessing and recruiting suitable applicants for all kitchen positions. Communicating daily with each Head Chef on purchasing, profit and loss and C.O.S.H.H. Liaising with hotel management regarding functions, conferences and banquets
R B Holdings
Private Chef (Nov 2005-Jul 2007)
Event planning and catering for fine dining of 20 guests (2 ROSETTE STANDARD). Spending time in Barbados and cater for garden parties and event functions at private residences Sandylane, Schooner Bay and Port St Charles and onboard their 37 Meter Sunseeker Super Yacht sailing down to the Grenadines providing the best local and organic ingredients to create a wide and imaginative menu of dishes ranging from traditional British, European, Pacific, Oriental and Caribbean.
Personal Chef Barbados
Personal Chef (Feb 2005-Feb 2007)
The Auberge Restaurant and Bar Guernsey
Head Chef (Jan 2001-Feb 2003)
Head chef of Guernsey's most popular seafood restaurant Execute delivery of first class service for wedding functions and up to 80 lunch covers and 80 dinner covers Full day to day running of kitchen including rotas, staff training, stock, produce purchasing, G.P.`s and creating new and inventive menus.
La Barbarie Hotel Guernsey
Head Chef (Feb 2000-Nov 2006)
Key responsibilities Managing the day to day running of the kitchen. Leading and training a team of 5 chefs Liaising with hotel manager on menus and upcoming catering events and functions Creating daily Table `d Hote, function and daily special menus and serving breakfast, lunch and dinner Key achievements Overall Winner Guernsey Restaurant Competition 2001 As judged by Brian Turner. Most Inventive Starter, Best Restaurant Service, Best in Competition Category 2000 and 2001
Chef De Partie (Jan 1995-Jan 1996)
Travel: 500 kms