Classically trained chef with a modernist approach to technique and presentation

Having spent more than 20 years working at every level of the bar and restaurant industry across two continents, I bring a wealth of experience, knowledge and ideas to every new role. Insisting on the highest of standards from both my team and myself, I am hard working, dedicated, meticulous and positive in every task. The experience of planning and operating restaurants, bars and private members clubs on a daily basis has allowed me to develop a finely tuned ability to offer personalized service and to understand and react to the needs of high-profile and often demanding clientèle. I enjoy nothing more than the excitement of a challenge and I believe that my interpersonal skills, leadership qualities and unquenchable enthusiasm for continual learning are my strongest assets. I have 3-years Michelin star experience and a further 10-year experience cooking at a Rosette level. I have been running multisite operations for large multi nationals and small independents.