Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I have a keen interest in middle eastern and Asian cuisine. However, I am classically trained and have a good understanding of multi-cultural cuisines and the classics, of course. Pastry is an area i'm strong too. By following food trends and evolving with the times I ensure my food is contemporary and fresh.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I started working in a local pub washing pots and pans aged 14. After spending two years at the pub working through the ranks, I went on to complete a modern apprenticeship at Bath University. I've now been working in the industry for 17 years gaining experience in a wide range of environments from industrial scale operations and overseas, to fine dining at Michelin and rosette level. I dedicate my life to educating myself to ensure my food is contemporary and fresh.
certificate (Jan 2012 - Dec 2012)
NVQ Level 2
professional cookery (Jan 2012 - Dec 2012)
Private Chef (Jan 2016-Now)
Catering from anyone up to UHNM clients.
No4 Clifton Village
Head Chef (Jan 2015-Dec 2015)
Jacks Restaurant, Hartham Park Corsham
Sous chef (Mar 2012-Jan 2015)
Bristol, United Kingdom
Travel: 500 kms
No description provided.