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Chard leaves sketch


From the age of six I knew I wanted to be a chef. I was always brought up to love food and it's a passion that’s been with me my entire life. My career began the day after I left school with a four year apprenticeship at Boodle’s Club in St. James, London. A classical training in French and British cuisine gained me an Academie Culinaire De France Diploma as well as an Advanced Diploma in Culinary Arts.

I then joined the opening team at Gordon Ramsay in Claridges where we gained a Michelin star. I remained with the Ramsey group for five years. This period saw me at Marcus Waering at The Savoy Grill (Michelin Star), Petrus (Two Michelin Star) and The Boxwood Cafe in Mayfair’s Berkeley Hotel.

My first head chef position followed, at the age of 27, opening Skylon on London’s Southbank. Three years later, I joined celebrity favourite La Petite Maison opening a branch in Moscow before returning to London run the kitchen in Mayfair.

A stint at The Art’s Club in Dover Street preceded a move to Istanbul to open another branch of La Petite Maison. I spent two and a half years in this great city, absorbing everything I could about the vibrant food culture, amazing spices and wonderful produce.

Returning to London as part of D&D Restaurants, I launched 100 Wardour St in Soho and, after extensive refurbishment, Chelsea icon Bluebird.

Relocating to the southwest in 2017 has seen me develop a full professional kitchen at home and become a Private Chef in Cornwall. I now spend my time cooking for clients and consulting for restaurants and hotels all over the world.

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