I have fourteen years of professional cooking experience. Knowledgeable in classical techniques, and their applications. I have worked in a wide variety of establishments of all sizes. I am very ingredients and food ethics driven. I am passionate about local seasonal ingredients. I only use sustainable fish and rare breed, free range meat. I beli... Read more
I have fourteen years of professional cooking experience. Knowledgeable in classical techniques, and their applications. I have worked in a wide variety of establishments of all sizes. I am very ingredients and food ethics driven. I am passionate about local seasonal ingredients. I only use sustainable fish and rare breed, free range meat. I believe in a “do it yourself” ethos, where I would rather make something in house rather then buy it in. I want to make good food, run a successful business and be recognised for the good job I will do.
I’ve recently returned to Portland after a decade in Europe.
I have worked in a series of award winning restaurants including: Polpetto (London) The Drpaers Arms (London) Clark Lewis (Portland, OR, USA) and Michelin starred Clos de la Violette (Aix en Provence, France)
For me, leadership is about training and development. I am less militaristic and more supportive in my management style. I know that exceptional standards and results can be achieved through positive reinforcement, and support. I have chefs who have come with me since they were Kitchen Porters, which speaks volumes. I believe if we create a positive environment, based on love and passion for what we do, the guest will feel that and it will be reflected in their experience.
I want to work for a company with a like minded philosophy, so that my success and the success of the company go hand in hand. I will work tirelessly for success and although food is my passion, I know how to transform that into a flourishing business.
My Dream Job is My own small, farm to table restaurant.
- Head ChefThe Lockhart LondonAug. 2015 to May. 2016 (9 months)
- Head ChefPeople's Park TavernSep. 2014 to Aug. 2015 (11 months)
- Sous ChefPolpettoFeb. 2014 to Aug. 2014 (6 months)
- Junior Sous ChefDrapers ArmsJun. 2010 to Feb. 2014 (3 years and 8 months)
- Gilroy High
Advanced Knife Handling
Ordering / Purchasing
Ordering / Receiving
Culinary Menu / Recipe Development
Dough Making / Portioning
Enforcement Of Safety / Sanitation Standards
Purveyor/Local Farmer Relationships
Food Cost Optimization
Food Handlers Certificate
Food Safety Knowledge
Staff education / motivation
General knife handling
Up to 100 covers a night
Up to 200 covers a night
Up to 50 covers a night
Vegan / Vegetarian Cooking
Wood Fire Cooking