​

Sep 20-SEP 21 Head chef, Box Sociaal, Australian inspired restaurant, Amsterdam

Creating menus, costings, staff training, HACCP, procedures and strategies, product development, product sourcing.

 

Apr 19-Aug 20 Head chef, Kosie restaurant, Enschede

Day to day running of the kitchen with 1 student. 3-8 course surprise menu changing every 6 weeks

 

Aug 18-Mar 19 Head chef, Twentse Bierbrouwerij, Hengelo

Menus, costings, re-location, training, schedules, HACCP, procedures and strategies, outdoor and event catering.

​

Consultancy Experience 

Apr 18- July 18 Box Sociaal, Australian Cafe/restaurant, Amsterdam

Menu Development, Food design, Costings, Chef training.

​

Yacht Experience 

​

Nov 16-Mar 18 Sous Chef M/Y Vava2, 97m Devonport Yachts, 2009

Sous Chef, Private, 35 crew up to 20 guests, events for up to 100 guests, world touring.

​

May 16-Oct 16 Chef  M/Y M Ocean, 35m Arcadia Build, 2012

Sole Chef, Charter, 8 crew and up to 12 guests, South of France, Italy, Corsica, Sardinia Itinerary. 

 

May 15-Oct 15  Chef M/Y M Ocean, 35m Arcadia Build, 2012

Sole Chef, Charter, 8 crew and up to 12 guests, South of France, Italy, Corsica, Sardinia Itinerary. 

 

Biggest yachting challenge : Catering for 500 covers over 3 days at the Cannes Lions event. Ranging from 

Canapé parties to Bbq lunches and high end afternoon tea. Preparing everything from scratch. 

 

Hospitality Restaurant Experience

​

Stages

 

1 Week Pei Modern, Melbourne, 1 hat

1 Week Coda, Melbourne, 1 Hat

1 Week Hare and Grace, Melbourne, 1 Hat

1 Week 21212, Edinburgh, 1 Michelin star

1 Week The Kitchin, Edinburgh, 1 Michelin star

2 Week Curing, Bacon Wizard, Whiltshire

1 Week, Le Manoir, Oxford, 2 Michelin star

2 Month, Juniper, Manchester, 1 Michelin star

1 Month L’Enclume,Lake District, 2 Michelin stars

​

 

Nov 15- May 16 Chef, Chalet Lhotse, Consensio, Val D’isere, Nominated best ski chalet France

Catering for 5 Staff and up to 15 guests. Bespoke menu design, Budgets, Special dietary requirements.

 

Nov 14- May 15 Chef, Chalet Lhotse, Consensio, Val D’isere, Nominated best ski chalet France

Catering for 5 Staff and up to 15 guests. Bespoke menu design, Budgets, Special dietary requirements.

 

Jun 13- Sep 13  Sous Chef, 3 Blue Ducks, Falls Creek, Victoria, Australia,  1 Hat

Busy Mountain Restaurant focusing on fresh healthy modern Australian cuisine.

 

May 12 - May 13 Senior Sous Chef, Old Course Resort+Spa, St Andrews, Road Hole Restaurant

Responsible for running the Road Hole kitchen, Maintained 3 AA Rosettes, voted best Scottish hotel Restaurant under my command. Brigade: 4 chefs and 2 kitchen porters

 

Apr 10 - Apr 12 Chef De Partie,Restaurant Martin Wishart, Edinburgh,1 Michelin Star,4 Rosettes

Taught in the cookery school, worked on the Amuse bouche, Larder, Garnish and Pastry sections.

 

Jan 09 - Apr 09 Chef ,Ski Armadillo Luxury Chalet’s, Verbier, Switzerland

Chalet management, close customer relations, time management, menu planning, budgets, health and safety, dietary requirements and catering for children. 

 

Jan 08 - Jan 09 Sous Chef, Helen Browning @ The Royal Oak Organic farm and Pub
Foraging, Menu planning, costings, health and safety, sustainable food sourcing and seasonal cooking. Brigade: 2 Chefs and 2 Kitchen porters, Michelin recommended Pubs, Bishopstone, Wiltshire 

 

Aug 05 - Jan 08 Head Chef, Cromwell’s wine bar and restaurant with rooms Shrewsbury,
Product sourcing, menu planning and development, costing, staff training, H+S records, stock taking, hiring + firing, team building and working Rota’s. Up to 150 covers per day. Brigade: 4 chefs and 2 kitchen porters 

 

Jan 05- May 05 Chef- Meriski Luxury Chalets, Meribel, France.                                                                                                

Chalet management, close customer relations, time management, menu planning, budgets, health and safety, dietary requirements and catering for children.

 

Nov 03- Nov 04 Chef De Partie- Hilton Aviemore, Scotland, 4 star hotel.  Key skills: Larder section, Sauce section, Veg section, kitchen cleanliness, H+S and Staff training. Brigade: 7 chefs and 3 kitchen porters.               

 

Nov 01- Sep 03 Head Chef- Cheikho's Mediterranean A 'La Carte Restaurant, Lutterworth, Leicestershire.                           
Product sourcing, menu planning, costing, H+S records, staff training and cooking single handedly.

 

05/01-11/01  Sous Chef- The Old Ship, Hammersmith, London.                                                                                                              

Daily running of kitchen, delegation, staff training, stock taking, and H+ S records and ordering   Brigade: 7 Chefs and 4 Kitchen Porters.

 

Sep 98- Apr 01 Apprentice Chef-Hilton Coylum Bridge, Aviemore, Scotland.                                                                               

NVQ level 2+3, H+S, Food Prep and Cookery, Costings, Rota's, Menu planning, Budgets, Staff Training, COSHH training, Food Hygiene, Fire Safety and HACCP.