Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
As a chalet and Super Yacht chef my cuisine has been inspired from all over the world. Most of my cooking experience has been based in the Alps or around the Mediterranean, therefore the ingredients and cooking styles from these regions appear frequently in my menu's and form the main basis of my cooking. I also enjoy Modern Day British Cuisine and having grown up there and trained there as a chef this is a theme I am also very familiar with and love to present at the dinner table. Asian, Middle Eastern and Indian cuisines also regularly appear in my menu's, because after all who doesn't enjoy a good curry or slow-cooked Peking duck? In a nutshell, I love to cook meals in a traditional way with maximum flavour and creative presentation, adding a modern twist on top, for everyone to enjoy.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My Dad has always been a brilliant cook and having grown up in a household where dinner parties where held regularly I came to learn about food at an early age. As a teenager I worked in various restaurant and café kitchens and came to take my first chalet job at the age of 19. Since then I progressed from one chalet chef job to another until I decided to go to Ashburton Cookery School to gain a Chef's Diploma. Since then I have found myself working on Super Yachts but occasionally like to swap the sea for the mountains to work in chalets again.
Ashburton Cookery School
Student (Sep 2013 - Nov 2013)
Level 2 Chef diploma
Chef (May 2014-Oct 2015)
Chef (Nov 2013-Apr 2014)
Motor Yacht 4You
Chef (May 2013-Nov 2013)
The Great Escape, Morzine
Chalet Chef (Nov 2012-Apr 2013)
Private Gaming Estate
Chef (May 2012-Oct 2012)
Travel: 80 kms