It all started a decade ago with a fun new hobby, growing my own veg and learning how to cook them. As my curiosity and love of food grew, I entered a culinary programme called Future Chef, run by Springboard, while at school and discovered that working with food was my true calling, even though I was considering becoming a doctor. 

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At 16 I embarked on my culinary dream. Although daunting, I moved to London to train at the prestigious Westminster Kingsway College, where I was mentored by Master of the Culinary Arts Frederick Forster.

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I worked at the Boundary Restaurant for a year and then moved to The Ritz London, an amazing life changing opportunity,  under John Williams MBE. At The Ritz I trained and honed my culinary skills for five years, completed my Royal Academy of Culinary Arts Apprenticeship with distinction and progressed from commis to Chef de Partie. Whilst there The Ritz won its first Michelin Star in its 110-year history, I turned 21 and I won the Young Chef of the Year award. 

Since then I’ve worked as Head Chef at some renowned restaurants, Luton Hoo Hotel’s fine dining restaurant Wernher,  Notting Hill’s celebrity hot spot Pomona's,  The Princess of Shoreditch, where myself and my team gained 3 AA rosettes and Top 50 gastro pub New comer of the year, and The Swinton Estate. 

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Over the years I’ve developed an obsession with modern British cuisine, using seasonal local produce to create dishes that are packed with flavour. I’m also a huge advocate of using local suppliers and small businesses to source ingredients. 

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I wouldn’t say I’m at home in front of the camera, but I’ve become significantly more accustome to it over the years. In 2018 I appeared on BBC Two's Million Pound Menu, last year I cooked on BBC One’s Saturday Kitchen and you can currently see me competing on BBC Two’s Great British Menu. 

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When I’m not working, I really enjoy helping the younger generation enter and progress in the culinary world. Currently I work with primary schools, delivering the Royal Academy of Culinary Arts - adopt a school programme, I was a mentor for the 2019 Future Chef programme where my student made the national final, and I donate some of my time to the Springboard Charity. 

 

Make people happy and do it with food.