Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Artisanal, seasonal , nordic, baltic, don't play with food
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I started in a small italian bar where using fresh ingrediants was key, moved on to pastry in london top 5 star hotels for 7 years up until i was obseesed with vienoisserie, gradually picking up bread and was given the opportunity to train and create breads and pastries for a new bakery in Stokkoy, Norway. Finally i have opened in London where there is a big gap in bread.
Westminster Kingsway College
Student (Sep 2013 - Jun 2014)
Intensive Level 3 Patisserie and Baking Course.
Plated desserts, and chocolate work (Jul 2010 - Jul 2010)
Learning the trending techniques of pastry in lyon.
Charles Artisan Bread
Owner/Baker (Sep 2016-Now)
Opening of Charles Bread flagship bakehouse in London, Hackney.
Bakery Consultant (Mar 2016-Sep 2016)
Organising the required equipment for a bakery. Creating sourdough breads, pastries training of staff, costing recipes.
MARC Bakery Pattiserie
Junior Sous (Jun 2014-Nov 2015)
Haute patisserie, supplying Selfridges, very high detail and exquisite standard of patisserie.
Baker (Nov 2013-Jun 2014)
Artisan Vienoisserie, beautiful croissants beautiful pain au chocolate, hand crafted.
CDP Pastry (Feb 2009-Oct 2013)
Learning the operations of pastry within a 5 star establishment.
London, United Kingdom
Travel: 479 kms