Head Chef and Business Owner
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I'm a motivated and driven individual with a passion for food and a strong willingness to learn new skills. As a head chef and business owner for nearly two decades I've developed strong leadership skills, attention to detail and the ability to thrive in high pressure environments. I love discovering new flavours, learning about product provenance and exploring new food and drink destinations.
I'm an active individual and in my spare time enjoy bouldering, Brazilian jui-jitsu and travelling with my partner in our campervan.
Head Chef - The Seaview Inn (Verdant Brewing Co) - Falmouth
(2025-05 - 2026-01)
Head Chef for the reopening and launch of a new Desi kitchen concept, responsible for building and training a new team while overseeing food costs, supplier relationships, and food safety systems. Managed high-volume service during peak periods and events, consistently maintaining food quality. Enjoyed the opportunity to work with chefs of Indian and Nepalese background, developing recipes and specials, and deepening my knowledge of Indian cooking techniques.
Chef - Reggies Street Food - Padstow
(2024-06 - 2024-10)
Worked as a seasonal chef during a busy summer period in a high-turnover restaurant serving small plates, seafood, and regional Indian dishes. Quickly adapted to new recipes and plating specs. Covered the pass, grill, and salad sections, and successfully ran solo services during off peak periods.
Baker - Plattsville Bakery - Liverpool
(2023-05 - 2024-06)
Spent a year at an artisan bakery, producing a variety of sourdough and long-prove yeasted goods. Built on prior sourdough experience, trained in commercial methods, and refined skills in high-volume shaping, temperature adjustments, and flour analysis. Took on responsibilities including shift management, ordering, and product development.
Head Chef - Siren Catering - Liverpool
(2013 - 2020)
I played a key role in the setup and day-to-day running of both Siren and Chapters of Us. At Siren, the focus was on brunch, fresh working lunches, and inventive, relaxed event catering. Chapters of Us offered an elevated coffee shop menu by day and seasonal small plates in the evening. I led concept development, designed efficient kitchens, created menus, hired and trained teams, sourced suppliers, and maintained consistent quality and hygiene standards across both venues.
Head Chef - Chapters of Us - Liverpool
(2019 - 2022)
I played a key role in the setup and day-to-day running of both Siren and Chapters of Us. At Siren, the focus was on brunch, fresh working lunches, and inventive, relaxed event catering. Chapters of Us offered an elevated coffee shop menu by day and seasonal small plates in the evening. I led concept development, designed efficient kitchens, created menus, hired and trained teams, sourced suppliers, and maintained consistent quality and hygiene standards across both venues.
Head Chef / Owner - The Kitchen Cafe - Liverpool
(2010-06 - 2015-04)
Opened my own neighbourhood café, focused on fresh, from-scratch cooking. Over five years, I grew it into a well-regarded eatery in South Liverpool. Took on challenges including licensing, compliance, installations, and managing accounts. Employed and developed a team of 10, supporting several in gaining workplace qualifications. Sold the successful business after five years to pursue a larger-scale opportunity with my partner.
Sous Chef - Alchemy - Santanyi, Mallorca
(2006-05 - 2007-05)
Took a 1-year secondment from Neighbourhood to help launch a new independent fine dining restaurant in Mallorca. Involved from the setup stage, assisted with menu development, sourced local produce, and refined plating and presentation skills.
Head Chef - Neighbourhood - Liverpool
(2004-02 - 2010-03)
Started as KP and progressed to Head Chef. Learned to lead and communicate effectively within a small team. Developed a passion for simple, produce-led cooking. Played a key role in growing the restaurant into one of the busiest in the area.
