I left school at 16 and spent the next 17 years mastering the culinary arts in fine dining hotels and restaurants across Europe. In the nineties I opened my own restaurant. After winning a number of prestigious guidebook accolades, culinary grand-prix gold medals and receiving an invitation to become a Master Chef of Great Britain aged 32, I turned my attention to food manufacturing.
Since then, as an Executive Chef / R&D leader, by virtue of my roles with prestigious food manufacturers across the globe I have designed countless products, dishes and menus for some of the worlds best known restaurant chains, food manufacturers, grocery stores and travel operators. I have a wealth of experience in most categories of commercially prepared food.
Throughout my career I have led R&D teams in developing products from concept to launch for many household name brands and grocers on both sides of the Atlantic.
As a consultant I work hard to embrace the clients’ values, and seamlessly integrate into their organizations, providing the foundation for future success.
I am a huge advocate for empowering people to do their best work, leading by example and never missing an opportunity to look for alternative solutions when faced with challenges. Having been a director of food businesses for over 25 years there are few surprises left!! (Pandemic excluded!)
“I am as excited and passionate about the food industry today as I was the first day I stepped into a hotel kitchen!”