I'm in my 40s

I am happiest

In the kitchen!

Dietary requirements

I am: Always hungry
I'm allergic to: Nothing
I'd rather not eat: Fatty food, marzipan
I'd rather eat: Organic, non processed, ethically sourced food, non gm

Bio

I am a professional chef, trained in Le Cordon Bleu and with a lot of experience working in numerous michelin starred restaurants including Gordon Ramsay's flagship restaurant, Royal Hospital Road under Chef Clare Smyth. Over the last few years, I have travelled extensively around the world, studying cuisines in Japan, India, Thailand, South America and all over Europe to improve my knowledge of different flavours and techniques. My cooking ethos is simple, seasonal and packed with as much flavour as possible using only local ingredients. Most recently, I have worked on the private yachts of several high profile clients and now bring my knowledge and experience back to the London food scene, where I will be hosting several supper clubs and eventually open my restaurant.