NVQ Level 3 in Culinary Arts.
Area of expertise or work experience?
Hot & Cold Kitchen.
How many years have you been in the industry?
Running my own business, as well as working in the French Alps for five years. I was also the Executive Chef of two busy restaurants at the age of 28.
Who is your favourite chef or inspirational figure?
Favourite dish to make and why?
I love making curries, starting from scratch and building flavours that work together. Monkfish curry is a particular favourite.
What's your best cooking tip?
Keep it simple and don’t confuse your tastebuds.