Culinary Consultant / Project Chef (Contract) - LXA Hospitality
(2023-11)
- Led culinary and operational support across multiple high-profile London restaurant openings
- Worked on the launch and continued operational support and development of:
- Orion by Alex Webb
- Mareida
- Kinoya (Harrods)
- FIX Dubai Chocolate (Pop Up - Harrods)
- Buvette London (Opening June 2026)
- Happy Bar and Grill
- Managed supplier procurement and product sourcing, building strong relationships to ensure quality, consistency, and cost efficiency
- Oversaw kitchen systems setup and operational infrastructure, ensuring kitchens were fully functional and aligned with business needs pre-opening
- Acted as key liaison between chefs, ownership, and suppliers, supporting clear communication across all stakeholders
- Delivered menu development, SOP creation, and recipe standardisation to support scalable operations
- Set up supplier accounts and purchasing frameworks, streamlining ordering and cost control processes
- Implemented compliance systems in partnership with Food Alert, ensuring all sites met food safety, HACCP, and regulatory standards
- Supported pre-opening phases, including tastings, team training, and operational readiness
- Provided on-site troubleshooting and post-opening support to stabilise kitchen performance
Executive Chef - Genuine Dining Co
(2023-12 - 2025-06)
Spearhead culinary operations for a prestigious NYC law firm, delivering innovative, globally inspired cuisine across 15 floors with daily rotating menus for breakfast, lunch, and dinner. Oversee kitchen management, including menu development, cost control, and stock monitoring, ensuring efficiency and excellence. Lead and train a high-performing team while upholding health, safety, and quality standards.
Collaborate with leadership to execute fine dining, grab-and-go offerings, and high-profile events. Manage budgets, vendor relations, and scheduling to drive seamless service and exceptional dining experiences.
Executive Chef - Cavo Restaurant - Tottenham Court Road
(2023-06 - 2023-12)
Based on the rooftop of the Outernet at Tottenham Court Road roof terrace, 360 lounge bar, glass fronted dining room for 200+ guests and 2 private dining rooms showcasing food from the Mediterranean. Leading a team of 15 chefs.
- Managing menus and costings
- Recipe development
- chef training and career development
- HACCP and Food safety (Shield)
- Managing Procurement and inventory (Kitchen Cut)
Head of Operations (contract) - Electric Mayonnaise
(2022-06 - 2024-04)
- Head of Operations working closely with Founder and Non Executive Directors to reduce the hospitality skills gap and creating long life careers
- Partnered with 40+ restaurants within the London area and preferred Hospitality training provider for Department of working pensions (DWP)
- Responsible for week long training courses, recipe development, learning outcomes and work placements
- Working closely with social enterprises mentoring startup food entrepreneurs and developing community outreach programs
Group Executive Chef - Eat17, Walthamstow, London - Walthamstow, London
(2022-02 - 2022-06)
- Head of food operations for CPU and Restaurant
- Overlooking a team of 10 refining and producing 90 SKUs, delivering to over 30+ sites across London and seasonal / weekly changing menu within the restaurant
- Creating SOPs for both CPU and Restaurant kitchens
- Providing development and training for all team members
- Planning and setting up new food projects, new food concept offerings
- Worked with operational systems Cater Cloud, Fresho, Epos Now, Gsuites, Microsoft Suites
- Onboarding of new customers and staff
- Managing cost and sales, ensuring labour budgets and GP are in-line with targets
- Price matching COGs and product line with competitors
Executive Chef - Farmdrop - North Acton, London
(2021-04 - 2021-12)
- Producing high volume of SKUs on a 7 day operation
- Working direct with suppliers in showcasing their amazing produce without the “middlemen”
- Recruiting and managing a production kitchen team of 15
- Creating New Product Development on a weekly basis and mapping out a deliverable timeline
- Implementing logistical procedures with our central Delivery Hub
- Manage stock rotation and minimise waste, improving product profitability paying close attention to COGs and stock control
- Ensuring newly created dishes are viable to produce with-in the existing teams skill set, kitchen set-up and planned NPD Critical Path
Head Chef - The Court Members Club - Carnaby Street, London
(2020-01 - 2021-04)
- International cuisine tailored for 1300 members and guests
- Bespoke menu planning for A lister launch parties and corporate brands
- Curating various menus from ALC, Event Menus, Afternoon Tea
- Onboard training to suit each chef was developed to strengthen each chefs skill set within the kitchen
- Created recipe costings and Gp of 70%+
- Ensuring adequate resources are available according to business needs
Head Chef - Rail House Café - Victoria, London
(2019-04 - 2019-12)
- Serving Breakfast , Lunch and Dinner to local businesses and visiting tourists averaging 400-500 covers daily.
- Closely working on creating edgy and contemporary seasonal menus with sister site in Belgravia for both restaurants
- Structured and improved working relationships with front of house management
- Managing a team of 15 chefs and Kps
- Working closely with compliance manager ensuring HACCP procedures and processes are adhered to and improved
- Maintained a 70% average GP Margin Month on Month
Head Chef (contract) - Trafalgar St James - Trafalgar Square, London
(2018-06 - 2019-04)
- Contracted in as Head Chef to overlook food development throughout all food outlets within this 5 star hotel
- Actively ensuring kitchen team’s rota reflex’s the businesses needs and better work life balance to help boost morale and work ethics in both main and rooftop kitchen
- Responsible for stabilising the kitchen team along with hiring and implementing new working partnerships with existing and new suppliers to improve staffing cost and food margins.
- Creative thinking for all menus across all departments including the Restaurant & Bar, Room Service, Conference & Banqueting and VIP Events.
- Implemented a new restaurant concept for the ground floor restaurant to reflect the clientele of the hotel and surrounding areas.
- Responsible for daily briefings with front of house managers to ensure consistent service is produced along with daily training of current dishes and specials.
- Created briefing information packs for recipes required to carry out daily preparations across all sections and menus.
- Implemented stock count and ordering sheet to maintain 72%+ GP margin
Head Chef (contract) - Saffron Suit & Kitchen - Saffron walden, Essex
(2018-02 - 2018-06)
- Responsible for setting up the kitchen (including sourcing equipment, negotiating maintenance contracts, organising the layout to maximise space potential
- In charge of sourcing local suppliers and establishing relationships with a strong focus on negotiating beneficial rates suitable to the needs of the business operations.
- Responsible for recruitment of all kitchen staff with strategically designed training & development programs
- Menu development & Recipe Costings
- Responsible for team rotas and budget forecasting.
- Ensuring Health & safety standards are adhered to at all times and appropriate paperwork is maintained and consistent with HACCP / COSHH compliance
Head Chef - High Timber Restaurant - St Pauls, London
(2014-11 - 2018-02)
- Actively involved in creation of an international chef exchange partnership program with the award winning prestigious Sabi Sabi Game Reserve in South Africa, with a strong focus on providing an exceptional culinary experience for their high-end clientele. This involved : - travelling to South Africa to train chefs onsite - participating in PR activities promoting the reserve - appearance in various publications such as The Telegraph and South African Airline Travel Magazine.
- Developing and hands-on implementation of strong training strategies for the kitchen team
- In charge of all kitchen operations within a busy restaurant setting (120-180 covers daily)
- Maintaining supplier relationships, kitchen equipment maintenance and budgets.
- Created a strong emphasis on a regular A La Carte menu redevelopment to ensure satisfaction of high-end city clientele
- Planned & created frequent special, 5-7 course menu paired with specific wines from a variety of guest vineyards holding events at the restaurant
- Heavily involved in PR activities to promote the restaurant as a whole with a strong focus on exhibiting high quality food and innovative South African Cuisine
Head Chef - Adams Street Private Members Club - The Strand, London
(2012-12 - 2014-08)
Closed
Jr Sous - Rules Restaurant - Covent Garden, London
(2010-05 - 2012-12)
London's Oldest Restaurant
Senior CDP - Le Boudin Blanc - Mayfair, London
(2010-02 - 2010-05)
Sous Chef - Frederick’s Restaurant - Angel Islington, London
(2005-09 - 2010-02)
