David Lively

I've always worked In the hospitality industry and trained to be a chef straight out of school. (24 years ago now) I'm a massive foodie and still as passionate about food now to when i first started about 24 years ago. I'm passionate about food & the industry, everything that comes with it, also keeping fit, working out, running etc.

I'm not one of these angry, throwing pans around kind of chefs. I get results, get the job done and gain the restspect along the way, in the right way.

I'm an ambassador for the burnt chef project, this focuses on mental health within the industry,I also do alot of charity work, as well as training programs for the younger chefs comin up through the industry, I feel this is very important as the industry has changed so much since I started.

I also have no comintments so traveling and working away isn't a problem for me.

• I did my apprenticeship at Trinity College / University in Oxford for 3 years 2002 -2005
• From there I worked in universities, gastro pubs, hotels and worked in every part of the cartering industry 2005 - 2018, quickly working my way up to Chef manager & Head chef.
• Head Chef Northampton University, 5 outlets, one being a resturant on site and four coffee shops. Being head chef I was responsible for everything Food and drink 2018 - 2021.
• The I was head Hunted to run Oxford brookes Universit, a bigger scale of the previous University. 5 outlets, 3 beung restur nts (different themes) 5 coffee shops & food offerings 2021 - 2022.
• For the same company, I was asked to go to Sky head quarters in London to support and give my exsperiance across all outlets, including the hospitality sector, this once again was 10x bigger than the previou university 2022.
• Present - Fresh Direct / Sysco Speciality Group, Development Chef. Menu planning, presentation, training for an academy, sales, food trends, visiting suppliers, building supplier and customer relations, food tours/ safaris, planning days and menus around the clients brief, using fish, fruit and veg, meat, vegan, plant based & vegetarian ideas.

NVQ Level 1-2–3 Food Preparation

& Service

• NVQ Level 2-3 Advanced Patisserie

& Confectionery

8• BII Health & Safety Level 1 & 2

• Elite Chef Training School
• Level 3 Food Safety in Catering
• Key Skills Level 1 & 2
• Food Hygiene Certificate Level 2 valid 2026
• Food Standard Allergen Course

2014

• Microsoft basic IT Word-Excel-Office

2013

• First Aid in the Workplace valid until 2020
• The Burnt Chef Ambassador 2024
• Finalist CH&CO Chef of the Year
• I volunteer for my local Christmas community lunch – I cook for about 40-50 vulnerable people on Christmas Day
• In my spare time I advise a charity Coffee Shop, who can no longer afford to employ a chef
• Mentor and judge for The Future Chef