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