Lewis Sully

I am a well rounded chef with an eclectic cooking repertoire having worked in a lot of different high volume and high intensity settings for 13 years. I studied to be a chef in England where we do not have “Red Seal” certification, but I am certified in what I believe may be considered an international equivalent - NVQ (National Vocational Qualification) Level 2 and 3 Certificates in Professional Cookery, from Westminster Kingsway College in London.