I’m a professionally trained chef with a strong blend of practical kitchen craft and academic leadership training. I hold a BSc in Culinary Arts Management, alongside NVQ Level 2–3 in Professional Cookery, which has strengthened both my technical execution and my ability to plan, cost, and deliver consistently high standards across private dining and event catering.

My professional experience spans busy, service-led environments and premium hospitality, with previous roles and exposure that have shaped my pace, precision, and guest-focused mindset. I’m proud to reference experience connected to respected London operators including Gilgamesh, Oblix at The Shard, and Carluccio’s—each reinforcing a different discipline, from high-volume consistency to elevated presentation, organisation, and refined service expectations.

From an operational standpoint, I work to the standards expected of professional caterers, maintaining up-to-date compliance such as Level 2 Food Safety & Hygiene, Allergen Awareness, and HACCP-based food safety practices. I’m comfortable producing clear food safety documentation, ensuring correct temperature control, safe transport and holding, and clean, structured mise en place for smooth service. Where required for events and venues, I also support standard industry expectations such as appropriate public liability insurance, and I operate with a strong understanding of professional risk management and duty of care.

Above all, my work is driven by genuine passion for food and beverage—the stories behind ingredients, the craft of building balanced menus, and the joy of creating memorable guest experiences. I bring calm professionalism, warmth, and pride in every plate, whether I’m delivering an intimate private dinner or catering a larger event with seamless timing and hospitality-led detail.