Chef of 20+ years experience up to Head Chef
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Chef of 20+ years experience up to Head Chef. Passionate about fresh food cooking and discovering new cuisine. Always eager to learn new things and develop my skill set. I enjoy working with a team running a busy service, and keep calm under pressure. I bring a good attitude and creative flair to any kitchen I work in. Currently working as a relief chef across several hotels, restaurants and festivals, whilst hosting tasting and pairing menus in free time.
Sous Chef/Head Chef at Ten Streets Social
Worked way up to head chef running busy breakfast/lunch/Sunday roasts. On top of that were doing very large buffets for special events.
CDP at The Seafood Kitchen
Helped out learning how to prepare seafood, shellfish and oysters.
Head Chef at Nest Cafe
Running an independent cafe, developing the menu and changing specials board.
Often worked shifts helping out when short staffed, prepping afternoon teas and running brunch service.
Sous Chef at Into The Woods
Working alongside the head chef creating a vegan friendly menu for a restaurant.
Sous Chef at Eat New York
Gourmet Bagelry. Learning to cure and smoke meats and fish in house.
Head chef of a small team in a Scandinavian inspired coffee and brunch hall where discovered a love of pickling and fermenting.
Extremely fast paced kitchen serving Canadian breakfast.
CDP at Beirkeller The first large scale kitchen worked in, learning how to work as part of a large team and run a really busy service. Got a chance to work some time at every section in the kitchen. Ran 3 menus at once for Bierkeller, Around the World in 80 Beers and Shooters bar so it could get very hectic.
Cook at Egg Cafe A long standing vegetarian cafe in the centre of Liverpool. The Egg is known for being very allergen focused which taught a lot about creative alternatives for nuts, wheat, dairy etc.
