I began my culinary career at the age of 16, having always know that I wanted to be a chef. I’ve always loved food and cooking, but mostly I loved seeing the pleasure of guest enjoying something I’ve created. This makes my role at King’s Hall all the more pleasurable, to see the pupil’s so excited for their favorite meal and knowing that that it’s freshly made and healthy is such thrill on a daily basis.
Previous to joining Sodexo, I spent 10 years working for the Wolfgang Puck Fine Dinning Group. This started in Las Vegas and brought me to London in 2011 to open CUT @ 45 Park Lane part of The Dorchester Collection. During this time, I worked as Head Pastry Chef and Senior Sous Chef in the company, doing 7 new restaurant openings. These were roles that I loved, they gave me a chance to teach and mentor to new chefs and see them develop through-out their careers.
I’ve had the pleasure of joining Sodexo at King’s Hall in May 2018. The team here are so knowledgeable and passionate about making fresh, healthy, wonderful food. From daily meals to black tie dinners there is always a new way to be creative and provide a unique experience. We look forward to growing with Sodexo from strength to strength.
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