With over 30 years of experience in hospitality and culinary management, I’ve had the opportunity to work across hotels, restaurants, private members’ clubs, and event catering. I’m passionate about delivering operational excellence and developing brands that leave a lasting impression.

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Throughout my career, I’ve helped shape culinary concepts, mentored teams, and raised food standards at some of the most prestigious establishments in the industry. Leading large teams and achieving milestones like 5 AA Red Stars and the Forbes 5 Stars has been both rewarding and inspiring. I pride myself on being able to turn culinary trends into smart, results-driven business strategies.

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I’ve held senior culinary roles at Noble Restaurant Group, Gordon Ramsay Restaurants, Shangri-La Hotels, and The Ritz London, among others. My work has included opening some of the largest dining spaces in London, spearheading restaurant growth and rebranding projects, developing concepts for virtual and dark kitchens, and significantly reducing food and agency costs—all while maintaining the highest operational standards. I’ve also led initiatives in menu development, apprenticeship programs, and training to help nurture the next generation of culinary talent.

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My approach combines strategic thinking with hands-on experience. I support businesses in everything from concept development and training programs to boosting operational efficiency. Mentorship and innovation are core to my philosophy—I want to see chefs and hospitality businesses not just succeed but truly thrive.

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Beyond the kitchen, I’m a keen golfer and photography enthusiast. Both pursuits reflect my attention to detail and my belief in continuous improvement—qualities that guide my approach to culinary leadership. Whether I’m designing a new restaurant concept or mentoring up-and-coming chefs, I’m driven by a desire to build a lasting legacy of excellence in the industry.

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Feel free to drop me a message if you’d like to connect or chat about how I can support your business.

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