A little about me...
As my wife is about to give birth to our first baby, we decided to move to Suffolk in 2023 to start our new family. Prior to that, I ran my business near Bath, covering the Cotswolds and Wiltshire.
Cooking has always been my passion, and I pursued it further by completing an NVQ 2 and 3 in practical cookery at Salisbury College early in my career.
Working in Michelin Star restaurants under John Campbell at the Woodspeen in Newbury, Richard Davies at the Manor House in Castle Combe, and Shay Cooper, I gained invaluable experience and grew as a chef. I also worked at many top-rated Cotswold pubs, including those with up to 3 AA rosettes, before becoming a private chef.
As the head chef for 3 years at the Falcon in Poulton, Gloucestershire, I fine-tuned my skills and developed my passion for creating unique menus. I always wanted to become a private chef and have done many events for Clean Slate Catering in Berkshire, which gave me plenty of experience.
My belief in small touches and gestures that make occasions memorable has led me to become a private chef. I am committed to providing a unique and personal experience for each of my clients. With my experience, skills, and passion, I look forward to creating memorable and delicious meals for you and your guests.
A little about me...
As my wife is about to give birth to our first baby, we decided to move to Suffolk in 2023 to start our new family.
Prior to that, I ran my business near Bath, covering the Cotswolds and Wiltshire.
Cooking has always been my passion, and I pursued it further by completing an NVQ 2 and 3 in practical cookery at Salisbury College early in my career.
Working in Michelin Star restaurants under John Campbell at the Woodspeen in Newbury, Richard Davies at the Manor House in Castle Combe, and Shay Cooper, I gained invaluable experience and grew as a chef. I also worked at many top-rated Cotswold pubs, including those with up to 3 AA rosettes, before becoming a private chef.
As the head chef for 3 years at the Falcon in Poulton, Gloucestershire, I fine-tuned my skills and developed my passion for creating unique menus. I always wanted to become a private chef and have done many events for Clean Slate Catering in Berkshire, which gave me plenty of experience.
My belief in small touches and gestures that make occasions memorable has led me to become a private chef. I am committed to providing a unique and personal experience for each of my clients. With my experience, skills, and passion, I look forward to creating memorable and delicious meals for you and your guests.