From my Mum, whilst growing up she was always in the kitchen making something great, a real inspiration. Also I saw Gordon Ramsay on TV and wanted to work with him!
How Long Have You Been Cooking Professionally?
After college, I got a job working with the Aubergine team under Gordon Ramsay. I remained with Ramsay for six years, cooking at the three-Michelin starred Gordon Ramsay Restaurant and at Petrus under Marcus Wareing.
I then climbed the ranks working with Philip Howard at The Square, Eric Chavot at The Capital and Tom Ilic at Bonds. In 2006, I opened a critically acclaimed restaurant with Fabrizio Russo called The Lock Dining Bar in North London and in then went onto a restaurant in Essex and gained Michelin Recommended 2014, listed in the Good Food Guide 2014 and also won several awards in 2012 for Best Restaurant, Essex – Best Newcomer Restaurant, Essex – Best Large Restaurant, Essex and Highly Commended Chef 2012 and 2013.
I’ve now moved on and taken up position of Head Chef at The Petersham Restaurant, Petersham Hotel in Richmond and also have Orchid 54 Bar and Bistro, Enfield under my guidance, a great bisto serving Modern British dishes with a French twist.
Where Do You Get Your Inspiration From?
From day to day life, mostly how I feel on the moment, but trying to be in the season.
If You Was Not A Chef, What Would You Want To Do?
I would have probably joined the Navy.
How Would You Describe Your Cooking Style?
Clean, sharp, seasonal and fresh.
What Course Do You Prefer To Cook?
Main course mainly because I believe its the heart and soul of the dinning experience.
What Is Your Favourite Dish/Signature Dish to Make?
STEAMED LASAGNE OF CORNISH CRAB, tomato and coconut sauce
What Ingredient Do You Love To Cook With The Most?
Jerk seasoning, Potatoes and Pink Sea Salt
What is Your Favourite Dish To Eat?
African food, homely, I have varied tastes so can’t pin point any specific dish.
Which Other Chefs Inspire You?
Gordon Ramsay, Eric Chavot.
Any Advice You Would Give To People Wanting To Become A Chef?
Be dedicated, open minded, absorb all learning and information, don’t have an ego.
Any Thing You Would Like To Share, IE New Book? Development At Restaurant etc?