Private Chef
Send a job offer directly to this candidate
A passionate Private Chef with vast and varied experience cooking for UHNW families and guests in their private homes, chalets, on Yachts, islands and estates. I am a hard-working team player, calm, presentable and adaptable, I feel confident in cooking most of the world's cuisines to the highest standard whilst catering to all dietary needs and requirements. I try to focus on fresh, local and seasonal produce where possible, whether that be breakfast, a five-course plated dinner, canape party, or an informal family style lunch.
Private Household Chef at Private estate (2024-06 – 2025-10)
I have been working for the past sixteen months for a lovely, large, UHNW family at their private estate in the UK. This included travelling with the family for 2 months of the summer each year to their residence in the South of France, as well as multiple trips to their property in Scotland. An incredibly challenging and demanding, but enjoyable and rewarding job often cooking for 10-12 people and up to 20+ at times.
Sole Chef at Sea Shepherd Conservation Society (2024-02 – 2024-04)
This was a truly fantastic opportunity as chef onboard the 90 foot research vessel 'Martin Sheen'. I was responsible for all aspects of galley management, cooking breakfast, lunch and dinner for up to 10 crew and guests whilst following a fully 'Plant Based' diet. Living and working alongside scientists who were studying the behaviours of marine mammals in remote parts of the pacific ocean off Mexico.
Freelance Chef at Freelance (2023-07 – 2024-02)
Sous Chef at Necker Island (2022-05 – 2023-06)
After three successful contracts on Moskito Island, I was Invited to Necker Island on a full time basis. As part of a small team of chefs, we were responsible for all aspects of catering to all guests, as well as the owner's Villa, his family and friends.
Sous Chef at Morris Estate/Branson Estate (2019-11 – 2020-02)
I first came to Moskito to work as 'sous chef' on one of the private estates for the busy 6 week festive period. Cooking for the UHNW principal, family and guests. I was asked back two more times either side of Covid, on short term contracts. This time to work on the Branson Estate as sous chef, initially for the Branson family and subsequently for the VIP guests, once it became available commercially.
Sous Chef at Morris Estate/Branson Estate (2021-11 – 2022-01)
Sole Chef at M/Y 'Tayrona' (2019-03 – 2019-10)
Privately owned, single season boat, heavily used by a large, UHNW family. Outside of the seasons, I filled my time as a private freelance Chef in the Uk, on yachts, and overseas in the Caribbean, when able to within Covid restrictions.
Sole Chef at M/Y 'Tayrona' (2021-06 – 2021-09)
Relief Chef at M/Y 'Sea & Us' (2018-10 – 2019-01)
Filling in for the permanent chef on a month contract, I joined in Italy to provision and familiarise myself with the boat and crew, before departing on our long crossing to The Maldives. I rejoined the boat in Malaysia a few weeks later and covered leave for another month.
Chef at M/Y 'Simply Splendid' (2018-07 – 2018-09)
A three month, temporary contract as sole chef on board. An extremely busy period with constant usage, being a smaller boat, I helped on deck and with interior whenever needed.
Chef at M/Y 'Herculina' (2018-03 – 2018-06)
I joined as crew chef cooking for the 14 crew. Almost immediately I took on the role as sole chef, responsible for all prep, cooking, cleaning, budgeting and provisioning for the entire boat, crew and guests.
Chef at M/Y 'Lady Soul' (2017-04 – 2017-10)
Seasonal role as sole chef on board a very busy private boat. Cooking for 6 crew and 12 guests, hosting parties of up to 40.
Chef at M/Y 'Ellicha' (2015-05 – 2015-09)
My first move from land based kitchens to that of a galley, and into the HNW private sector. A very busy yacht. I was responsible for all aspects of galley management, as well as many other duties outside of the kitchen. I was asked back the following year and completed a second season.
Chef at M/Y 'Ellicha' (2016-06 – 2016-10)
English Teacher at Western International School (2014-01 – 2015-03)
I completed a TEFL course and moved to Cambodia, where I lived and worked, teaching English to Children.
Junior sous chef at The White House Hotel (2013-06 – 2013-10)
2 AA rosette, High volume seasonal restaurant, up to 300 covers.
Chef de partie at JSW (2012-06 – 2013-06)
One Michelin star, 3 AA rosette restaurant. Working in a very small team of three, I learned the skills and techniques to produce food to the highest standard using the finest local and seasonal ingredients.
Chalet chef at Cold Fusion (2011-12 – 2012-05)
High end, privately owned chalet, Joint responsibility for all aspects of F&B, 35 guests
Chef de Partie at Island hotel (2011-05 – 2011-09)
2 AA rosette restaurant. Larder Chef responsible for preparation, cooking and plating of all the starters and cold elements, 300 covers.
Sous Chef at Chalet Fjord (2010-11 – 2011-05)
Winter in Val d'Isere, working alongside another chef, running the kitchen of a 50 bed chalet hotel.
