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About me
I am a passionate, dedicated and fully-qualified chef with 3 years industry experience. During that time I have sought to learn as much as possible – spending a year in a Michelin starred restaurant whilst putting myself through culinary school in my free time, travelling the world to experience the preparation of different cuisines, and exposing myself to all forms of catering – from large-scale event catering to fine dining.
I decided to change careers in 2022 to pursue my passion for food after studying for degree in Business Management and working as an analyst for 4 years – and I look to incorporate these skills, as well as everything I’ve learned throughout my time working in kitchens to whatever new role I find myself in.
PROFESSIONAL
EXPERIENCE
Chef team leader
May 2026 - Present
The Wave, Bristol, UK
Led a fast-paced kitchen team in a high-volume, quality-driven environment, overseeing daily service operations and ensuring consistently high food standards. Managed staff training, rota planning, and stock control while maintaining strict adherence to food safety and hygiene regulations. Collaborated on menu development, streamlined kitchen processes to improve efficiency, and maintained strong communication between front and back of house to deliver an exceptional customer experience.
Sole Chef (Winter Ski Season)
November 2025 - April 2026
SkiBlanc, Meribel, France
My partner and I ran a luxury chalet in the French Alps for the 2025/26 season. We operated for 5 days a week and offered full cooked breakfast, afternoon tea and a 3-course dinner service each
day – for which I was solely responsible. In addition to the preparation of food, my responsibilities included
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Weekly ordering of all ingredients, sundries and other items
required for the chalet
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Budget management and menu costing (we have a strict
budget per head for the season and of the chalets operated
by the company we are the only within budget)
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Menu development
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Stock management and rotation
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Maintaining restaurant-standard levels of hygiene and
cleanliness in the kitchen by following HACCP protocols and a
daily cleaning schedule
Demi Chef de Partie
September 2024 - October 2025
Bybrook (1 Michelin Star✿)
Wiltshire, UK
I began working in the prestigious Bybrook Restaurant under the tutelage of Chef Robert Potter in September 2024. Located in the Manor House – a luxury hotel in the Cotswolds, the restaurant offers an exceptional tasting menu showcasing the finest of seasonal ingredients, prepared with expertise in a sensitive and innovative fashion. It has retained its Michelin Star since first being awarded in 2018. Alongside the Bybrook Restaurant, the hotel also caters to large events in excess of 180 people, and has an a la carte wing. These run concurrently to the restaurant service – resulting in a fiercely fast-paced environment.
In my time there I have learned an exceptional amount – not only in the preparation of food to a Michelin standard, but furthermore in the organisation of a section from top to bottom. My responsibilities include:
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Preparation of food to an exceptionally high standard for the the tasting menu, á la carte, and any functions
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Daily ordering for my section, considering the requirements of both the restaurant and any functions
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Solo á la carte breakfast shifts of up to 80 covers
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Putting away orders and ensuring stock is correctly rotated
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Completion of HACCP for the kitchen
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Daily cleaning and weekly deep cleaning
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Suggesting new ideas and dishes to the Head Chef
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Preparing bulk staff food for 70+ employees
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Training new employees on the preparation of food and any kitchen protocols
Chef de partie
Seotember 2023 - June 2024
SKØL
Scarborough, Perth, Australia
SKØL is a busy restaurant in Perth, WA specialising in high-end small plates of Scandinavian origin. SKØL’s small team and flat hierarchical structure meant responsibilities were diverse and shared between the 3 full time chefs during my tenure. Although my official role was described as a Chef de Partie, aspects of the job went far beyond the standard remit of a CDP – including but not limited to daily/weekly ordering, menu development and rostering. Full responsibilities included:
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Working the pass, grill or larder section for services of over 150 covers, ensuring an exceptional standard of cooking and plating is maintained at all times
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Solo breakfast shifts of over 80 covers – responsible for all aspects of cooking, plating and cleaning during service
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Daily grocery ordering, weekly meat/fish/sundries ordering
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Food preparation – very little is bought in so extensive daily prep was required to ensure smooth service
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Recipe development – from specials to entirely new seasonal menus
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Registering deliveries and ensuring stock is rotated. Maintaining inventory on non-perishable goods and sundries
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Catering large functions of 70+ with bespoke menus
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Managing the kitchen hand and commis chef to ensure high standards of cleanliness are maintained throughout the kitchen at all times
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Training new members of staff on dish preparation and presentation
Line Cook
The River Inn
Thredbo, New South Wales, Australia
This role was highly adaptable, helping wherever necessary to provide exceptional service in a busy bistro and après bar. This included duties ranging from:
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Running dinner service
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Assisting with kitchen prep
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Cooking dinner for the 30+ staff
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Washing dishes
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General Cleaning duties
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Serving food
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Collecting plates and glasses from the restaurant
I enjoyed the malleability of this role that meant no two days were the same, and it helped me develop my adaptability and ability to manage different aspects of kitchen and front-of-house simultaneously.
July 2023 - September 2023
Commis Stage
EVT Thredbo
New South Wales, Australia
Working primarily in Thredbo’s busy bistro for the summer season, I had a variety of responsibilities including but not limited to:
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Working on the line during service
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Assisting with kitchen prep
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Collecting and washing dishes
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Maintaining high standards of cleanliness in the kitchen
January 2023 - March 2023
Education
BA Hons in Business Management
University of Kent (2:1)
Former member of the Chartered Management Institute (CMI)
Chartered Management Institute (CMI)
NVQ Level 3 in Professional Cookery
City of Bristol College