Career Path: Apprentice > Commis > Chef de Partie > Chef de Cuisine > Executive Chef
“I developed a style which I call - basically English, respecting French tradition"
My Story: I am driven by an innate love of food and flair for cooking, I spent most of my school holidays working in hotels and restaurants for pocket money: so began my career. I became an apprentice in a hotel before moving as Commis Chef to the Savoy Hotel. It was while working at the Savoy that I was influenced by two legendary chefs, Silvano Trompetto and Louis Virot. Both played an instantly recognisable part in the development of my style: Trompetto for his public image and Virot for his culinary skills. I then worked as a Chef de Partie in France for a while before returning to London to work at the Dorchester. I was the first Englishman to receive a Michelin star in London. Using my classical training, love of French cooking and expansive experience drawn from the many different hotels and restaurants over the years, I have developed a style which I call "basically English, respecting French tradition".