​​​

Nov 25- Present, Freelance Chef, UK

​

Apr 23-Sep 25 Sous Chef, Skibo Castle, Scottish Highlands

Responsible for the Golf house kitchen, where all members' lunches are served. weekly changing menu, daily changing salad-bar and fish,Sunday feast, golf, and private events

​

Sep 22-Mar 23 Freelance Chef, UK

​

Sep 20-Jul 22 Head chef, Box Sociaal, Australian-inspired restaurant, Amsterdam, Netherlands

Creating menus, costings, staff training, HACCP, procedures and strategies, product development, product sourcing, and pop-up events

 

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

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 Netherlands

Menus, costings, relocation, 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, and staff 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 luxury 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 stars

2 months, 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 in France

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

 

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

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

 

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

Busy Mountain Restaurant focuses on fresh, healthy, modern Australian cuisine.

 

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

Responsible for 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 canapes, Larder, Garnish and Pastry sections.

 

Jan 09 - Apr 09 Chef, Ski Armadillo Luxury Chalets, 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. Shrewsbury,
Product sourcing, menu planning and development, costing, staff training, health and safety records, stock taking, recruitment, 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.

 

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

Daily running of the kitchen, delegation, staff training, stocktaking, 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.