Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Being from Portugal I am of course akin to working with fish and seafood, in combination with colourful veg and fresh herbs. My cooking also has French, Italian and Indian influences. I have worked in various restaurants for over 15 years and have gained a broad experience of different cuisines and ingredients. I also specialise in “free from” having catered for vegan weddings, guests with allergies and other specific dietary requirements. I have a selection of sample menus for you to choose from. I also understand that every occasion is unique and I will work with you to make sure your expectations are exceeded!
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I have been in the business for over 15 years, working in many different restaurants. Originally from Lisbon, Portugal, I traveled across Europe collecting recipes and ideas. I finally settled in the UK, residing in Harrogate, North Yorkshire. On weekends and some evenings I cater for dinner parties and special occasions to bring the flavour of Portugal to you foodies.
Frankie and Benny’s restaurant
Head Chef in Training (Jan 2005 - Jan 2007)
My role included food preparation and plating for the guests including quality control. I was also responsible for producing weekly rotas, stock control and training new staff members as well as managing the kitchen team.
Hml Baxterstorey, Skipton
Hml Baxterstorey, Skipton (Mar 2015-Mar 2016)
The job revolved around catering for a large office building, where I worked on establishing the team, menus as well as set the standard oh high expectations for the client. The standards have increased exponentially since I joined and the stock levels have also improved greatly. Customer feedback has also been great. Key achievement I see in this role is being able to come up with tasty and interesting recipes.
Kitchen Manager (Mar 2014-Mar 2015)
I was offered the position to improve the functionality of the kitchen, improve the stocks, staff training and motivation as well as organise prep and work plans. I trained and motivated staff by setting goals and targets and make them believe they are the best at what they do. I left them in good hands to take on the next challenge.
Head Chef (Mar 2010-Mar 2014)
Taking on a challenge of transforming a convalescent home into a restaurant, functions and weddings venue as well as a hotel has allowed me to enhance my management and cooking skills. I catered for a vast variety of customers with traditions, religion and health differences, at the same time developing the restaurant menu. I received compliments on my food from clients as well as prominent chefs on numerous occasions and had an article published in the regional food magazine.
Harrogate, United Kingdom
Travel: 52 kms