MBA, King’s College, University of London, U.K. BSc, Advanced Diploma in International Culinary Arts, Thames Valley University, London. Diploma in Teaching in the Lifelong Learning Sector, City & Guilds of London Institute, London.
Program Manager—Hospitality & Patisserie, Third-Year Course Coordinator and Lecturer, Lecturer-Professional Chef Qualifications, Westminster Kingsway College, London. Kitchen Manager (Executive Chef), Her Majesty’s Armed Forces, The Light Dragoons, Norfolk, U.K. Technical Training Instructor, Her Majesty’s Armed Forces, The Defence Food Services School (Army), Aldershot, U.K. Production Supervisor (Head Chef), Her Majesty’s Armed Forces, The Royal Anglian Regiment & Grenadier Guards, Surrey, U.K. Chef Class 1 (Sous Chef), Her Majesty’s Armed Forces, Head Quarters Northern Ireland, Lisburn, Northern Ireland. Chef Class 1 (Chef de Partie), Her Majesty’s Armed Forces, The Coldstream Guards & The Scots Guard, Windsor, U.K. Chef Class 2 (Commis Chef/Demi Chef de Partie), Her Majesty’s Armed Forces, The Devon & Dorset Regiment, Paderborn, Germany.
Silver Medal, Garde Manger, Société Culinaire Philanthropique Salon of Culinary Art, 2013. Innovative Teaching and Learning Good Practice Award, Professional Association of Catering Educators, 2012. Silver medal, Chef and Wine Waiter of the Year, Hotelympia, 2006. Gold Medal, Inter-Service Parade de Chefs, and Gold Medal, Food Safety Challenge, Combined Services Culinary Challenge, 2005. Gold Medal, Innovative Pasta Dish, and Gold Medal, Food Safety Challenge, ScotHot, 2005. Gold Medal, Open Team Buffet, Hotelympia, 2002. Silver Medal, Senior Chef of the Year, Combined Services Culinary Challenge, 2002.
Institute for Learning. Master Chefs of Great Britain. World Master Chefs Society.