" The rise of social media
has grown connections throughout the world, so it’s

easier than ever to find inspiration.

 "

Describe the moment you knew you wanted to be a chef

When I was fifteen, I had the chance to do work experience as a chef. My school offered me a place at the local trading estate, making sandwiches, and I thought to myself, ‘I can do better than that’, so I wrote to all the local hotels and got a placement at Cliveden Hotel. I immediately fell in love with cooking and have never looked back.

How would you describe your cooking style?

Simple and different. I always try to be as original as possible and think of dishes

that aren’t done elsewhere; as soon as I see a trend that everyone starts to copy, I make sure I’m doing something different.

Favourite food memory?

It has to be my mum’s spaghetti and meatballs. I have such fond memories of this dish growing up. It’s still up there as one of my favourite meals. You’ve trained under some of the biggest names in food.

What’s the most valuable lesson you’ve carried through your career?

I’ve learnt a lot of lessons in my career – both good and bad – from all the places I’ve worked, but none more so than when I worked in France. The food was exceptional, but it was at the cost of treating the staff poorly. It was a big lesson. The head chef would scream and shout at the chefs daily. They taught me how not to treat your employees.

How do you keep the creative spark burning?

Something inside me keeps wanting to do better. The desire to create a unique dining experience that stands out in a competitive market, and makes guests

happy is a real driving force. The rise of social media has grown connections throughout the world, so it’s easier than ever to find inspiration.

How do you see kitchen culture evolving in the next 10 years?

We’re witnessing a necessary transformation. The old brigade system,

with its military hierarchy and often toxic intensity, is giving way to more supportive environments. I would describe the kitchen culture at my restaurants as

collaborative and respectful. While we always maintain high standards, we have intentionally moved away from the traditional high-stress kitchen environments. We focus on open communication, continuous learning, and mutual respect.

Is there anything you wish would change sooner?

I would love to see more diversity and better working hours in all kitchens.

Any advice for chefs in training?

Don’t climb the ladder too quickly; listen, learn and be patient. Success comes

with experience. When considering young chefs for our kitchens, we look for curiosity and a hunger to learn. Technical skills can be taught, but genuine curiosity is innate. I value character and attitude over experience or credentials.
A chef with the right mindset can be trained in techniques, but passion and work ethic are qualities that must come from within.