Resume
S|Y Blush 44m
Charter and Private, Seasonal Sole Chef
April – October 2021
- 20 weeks of guest usage (13 weeks charter)
- 7 crew
- Monaco, France, Corsica, Sardinia and Italy
- Back-to-back usage with a busy provisioning schedule
Ski Verbier Exclusive
Chalet Pierre Avoi 16pax, Seasonal Chef
Winter 2019-20, Winter 2020-21
- 14 weeks of guest charter
- Breakfast, lunch, afternoon tea and 5 course dinners
- Responsible for all provisioning, menu planning and guest relations
M|Y Voyager 61m
Private, Sole Chef (Temp role)
October – December 2020
- 3 weeks of full service with the owner in Istanbul and the south of Turkey
- Pre charter, preparation and systemizing a vessel fresh from a 2-year yard period without a chef
- 12 guests and 9 crew
- Preparation including provisioning and budgeting plans made for a 20-day crossing to the Caribbean, followed by 2 months of owner usage (trip was ultimately cancelled).
Virginia Water Mansion
Personal chef, 12pax
August 2020
- 1 month looking after a modern Indian/British UHNW family, working with a House Manager
- All provisioning and menu planning
- Halal & Hindu preferences
Photo: George Schneider
M|Y Samaya 69m
Private, Sous chef (Temp role)
September – November 2019
- 9 weeks in the south Pacific based around Tahiti, Fiji and the Marquises islands covering their sous chef role
- Crew meals for 16, guest breakfast for 10 and supporting the head chef with owner’s catering requirements
Photo: Raphael Belly
M|Y Elandess 74m
Private, Sous chef (Temp role)
June – August 2019
- 7 weeks in the Western Mediterranean, covering their sous chef role
- Crew meals for 20 and supporting the head chef with Owner’s catering requirements
Consencio Chalets
Chalet L’hotse, Val D’isere, Chalet chef
Winter 2017-18, Winter 2018-19
- France’s Best Chalet 2017 Nominee – World Ski Awards
- Exclusive chalet company cooking for UHNW clients back-to-back for the winter seasons
M\Y Lady Lara 91m
Private, Sous chef (Temp)
June – August 2019
- 9 weeks providing balanced meals for up to 33 crew
- Pastry and breakfast for the Kosher owners
5th Asian Indoor & Martial Art’s Games, Turkmenistan
Sous Chef
August – September 2017
- Running a team of 17 international chefs
- Providing 8000 athletes 3 times a day with healthy and nutritious meals
The Kitchin 1* 5AA rosettes, Edinburgh
Chef de Partie
January – September 2017
- The Kitchin, Best Fine Dining Restaurant, No 2 in UK, No 10 in Europe – Tripadvisor Travellers’ Choice Awards 2021
- The Kitchin, 1 star in the Michelin Guide Great Britain & Ireland
- The Kitchin, 5 AA Rosettes, AA Best Restaurants 2021
- Restaurant of Celebrity Scottish Chef Tom Kitchin
- Classical French cuisine
Rogan & Company 1* | 3AA rosettes
Junior Sous chef
2015 – 2016
- World renown British Chef Simon Rogan holding 5 Michelin stars in Cumbria, London and Hong Kong.
- Farm to plate culture
- Fine dining / Molecular food style
- Contemporary plating style
Early experience
2006 – 2014
- The Pheasant Hotel 2AA rosettes, Harome | Chef de Partie
– Best Small Hotel, White rose Awards 2016 - Café Laurel, Buxton | Sous chef
– Launching a new concept with the Chef proprietor - The Leewood Hotel 1AA Rosette, Buxton | Commis – Sous chef
– Working here as I was completing my college diplomas - Café Nat’s, Buxton | Junior chef
– Working in the family restaurant throughout my childhood mainly in the
kitchen with my grandfather