Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Flavours from around the world, balanced within enticing, satisfying menus. From British, Italian and French, to South East Asian and Far East influences. I like to maintain a special focus in my menus of a balance between healthy and naughty, (but always delicious), using fresh ingredients and working with the seasons.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I learnt to cook from my Maltese Dad when I was very young; garlicky tomato based dishes are still some of my favourites! I used to cook the family dinner for my pocket money and fell in love with creating meals that people loved to eat. I worked for a number of years in a corporate job before going back and training at Leith's School of Food and Wine to become a professional chef and turning my passion into my career.
Leith's School of Food and Wine
Culinary Diploma Student (Food and Wine) (Sep 2015 - Jun 2016)
Full Time diploma course training as a professional chef. All aspects of cooking from butchery to fine dining, bread, pastry, and cuisines from all around the world.
Wines and Spirits Education Trust (WSET)
Level 1 and 2 Award in Wines and Spirits (Sep 2015 - May 2016)
An intermediate level qualification exploring the major grape varieties and important wine regions in which they are grown. Experiences include understand how to pair wines with food and how to identify the premier wine producers in a region.
The Nut Tree, Restaurant & Pub, 1 Michelin Star
Stage - Commis Chef (Mar 2016-Mar 2016)
A work experience stage completed at Michelin Star pub restaurant. I worked in larder and sauce sections as well as pastry.
Private Chef (Jan 2016-Now)
I currently work as a private chef for numerous clients, working on one off events such as a special occasion dinner party, or hosting and catering for clients on holidays, in their homes or at events.
The Admiral Chricton
Commis Chef (Dec 2015-Jan 2016)
Junior chef at this luxury events catering company, creating and serving food at events for over 250 people. This included everything from canapes such as goats cheese macaroons, mango and toasted coconut chicken with almond tuilles, and poached plums with homemade champagne sorbet.
Travel: 26 kms